Three Greens Soup With Spinach Gremolata Recipes
THREE-GREENS SOUP WITH SPINACH GREMOLATA
Provided by Bon Appétit Test Kitchen
Categories Soup/Stew Potato Quick & Easy Dinner Lunch Pine Nut Spinach Winter Healthy Low Cholesterol Chard Collard Greens Bon Appétit Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon oil in a small pot over medium heat. Add onion and season with salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes. Add thinly sliced garlic to pot. Cook, stirring constantly, for 1 minute. Add broth, potatoes, collards, and 2 cups water; bring to a boil. Reduce heat to medium. Simmer soup until potatoes are tender when pierced with a knife, about 10 minutes.
- Add Swiss chard to pot and cook for 5 minutes. Stir in 3 cups spinach and 2 teaspoons lemon juice until spinach is wilted.
- Meanwhile, chop the remaining 1 cup spinach; place in a small bowl. Add lemon zest, finely grated garlic clove, and the remaining 1 tablespoon oil to chopped spinach; toss to coat. Season spinach gremolata to taste with salt, pepper, and more lemon juice, if desired.
- Season soup with salt and pepper. Divide among bowls. Mound spinach gremolata on top of soup in bowls. Garnish with pine nuts.
TOMATO SOUP WITH GREMOLATA
A superhealthy tasty soup and good source of vitamin C
Provided by Good Food team
Categories Dinner, Lunch, Soup, Supper
Time 1h10m
Number Of Ingredients 10
Steps:
- In a large shallow pan, fry the onion and garlic in the olive oil on a low heat for 8 mins; do not brown. Roughly chop the tomatoes and add along with the sugar, vinegar, 750ml water and seasoning. Bring to the boil and simmer for 35 mins, stirring from time to time.
- Whizz with a hand-held blender until smooth. For an ultra-smooth, dinner party-style soup, you can pass the liquid through a fine sieve, but this is quite fiddly and your blender will give perfectly good results.
- For the gremolata, mix together the lemon zest, juice, olive oil, garlic and parsley, then serve on top of the soup.
Nutrition Facts : Calories 307 calories, Fat 21 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 25 grams sugar, Fiber 6 grams fiber, Protein 4 grams protein, Sodium 0.13 milligram of sodium
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- Heat 1 Tbsp. oil in a small pot over medium heat. Add onion and season with salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes. Add thinly sliced garlic to pot. Cook, stirring constantly, for 1 minute. Add broth, potatoes, collards, and 2 cups water; bring to a boil. Reduce heat to medium. Simmer soup until potatoes are tender when pierced with a knife, about 10 minutes.
- Add Swiss chard to pot and cook for 5 minutes. Stir in 3 cups spinach and 2 tsp. lemon juice until spinach is wilted.
- Meanwhile, chop the remaining 1 cup spinach; place in a small bowl. Add lemon zest, finely grated garlic clove, and the remaining 1 Tbsp. oil to chopped spinach; toss to coat. Season spinach gremolata to taste with salt, pepper, and more lemon juice, if desired.
- Season soup with salt and pepper. Divide among bowls. Mound spinach gremolata on top of soup in bowls. Garnish with pine nuts.
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