Chilled Green Soup Food
CHILLED GREEN SOUP
My sister and I put this refreshing soup together today as we were trying to use up some vegetables. It is so creamy and clean, pleasantly spicy from the radishes and the cabbage. The pepper is optional because it is already quite spicy as it is. This is very healthy, yet so yummy; feel free to add in cucumber, zucchini, or whatever you please! (Cooking time is optional chill time.)
Provided by Everlasting_Grey
Categories Vegetable
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Place all ingredients in your food processor.
- Process until smooth.
- Serve with a spoonful of sour cream or plain yogurt on each bowl, or chill for later.
- (If all your ingredients are cold, there is no need to chill.).
Nutrition Facts : Calories 211.1, Fat 17.8, SaturatedFat 2.6, Sodium 318.9, Carbohydrate 14.4, Fiber 9.7, Sugar 3.3, Protein 3.1
BEET AND CABBAGE BORSCHT
Categories Soup/Stew Leafy Green Tomato Vegetable Appetizer Lunch Beet Winter Cabbage Sour Cream Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Diabetes-Friendly
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Heat oil in heavy large pot over medium-high heat. Add potatoes, cabbage and onion and sauté until cabbage softens, about 5 minutes. Add 8 cups broth, beets and tomatoes. Bring soup to boil. Reduce heat and simmer until vegetables are tender, about 30 minutes.
- Working in small batches, puree 4 cups of soup in blender; return to remaining soup in pot. If desired, add more broth by 1/2 cupfuls to thin soup. Add lemon juice; season with salt and pepper.
- Ladle soup into bowls. Top with dollop of sour cream; sprinkle with parsley. Serve, passing lemon wedges separately.
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