Easy Green Vegetable Soup Food
EASY GREEN VEGETABLE SOUP
Cook a bowlful of goodness inspired by the most famous soup connoisseur in the galaxy, the Soup Dragon, from the hit children's show Clangers
Provided by Miriam Nice
Categories Lunch, Soup, Supper
Time 25m
Number Of Ingredients 8
Steps:
- Put the spring onions, potato and garlic into a large pan. Pour over the vegetable stock and bring to the boil.
- Reduce the heat and simmer for 15 mins with a lid on or until the potato is soft enough to mash with the back of a spoon.
- Add the peas and bring back up to a simmer. Scoop out around 4 tbsp of the peas and set aside for the garnish.
- Stir the spinach and yogurt into the pan, then carefully pour the whole mixture into a blender or use a stick blender to blitz it until it's very smooth. Season to taste with black pepper.
- Ladle into bowls, then add some of the reserved cooked peas and scatter over your favourite soft herbs or cress. Serve with crusty bread, if you like.
Nutrition Facts : Calories 127 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium
EASY SUPER-GREENS SOUP
Reset your diet with this soothing soup chock-full of superfoods. You can put this recipe together using the veggies in the bottom of your crisper drawer-pull out those carrots and that neglected bunch of celery-add in onion, and for protein, a can of hearty white beans. Then, the star of the show: a powerful punch of hearty, nutritious greens like kale, chard or spinach. All are easy to find, already washed and ready to go, in your grocer's produce section. These simple ingredients cook up into a soup that's much more than the sum of its parts and is still low-cal enough that you can round it out with crusty bread and cheese on the side.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- Heat oven to 375°F. Line rimmed baking pan with foil.
- In 5-quart Dutch oven, heat 2 teaspoons of the oil over medium heat. Cook onions, carrot and celery in oil 9 to 12 minutes, stirring occasionally, until carrots are just tender. Stir in garlic, salt, dried herbs and pepper; cook about 1 minute or until garlic is fragrant. Add beans and broth. Increase heat to high; heat to simmering. Cover; reduce heat to medium-low, and simmer 15 minutes. Stir in baby greens; simmer 4 to 5 minutes or until greens are tender.
- Meanwhile, place baguette slices on pan; brush with remaining 4 teaspoons oil. Bake 8 to 9 minutes or until crispy and lightly browned.
- To serve, divide soup among bowls; top with Parmesan cheese, and serve with baguette.
Nutrition Facts : Calories 270, Carbohydrate 37 g, Cholesterol 0 mg, Fat 1, Fiber 6 g, Protein 14 g, SaturatedFat 2 g, ServingSize 1 1/3 Cups, Sodium 1230 mg, Sugar 5 g, TransFat 0 g
QUICK AND EASY VEGETABLE SOUP
A low calorie, but filling, tomato-based vegetable soup. I use fresh vegetables when in season, frozen or canned in winter.
Provided by Anne Vackrinos
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 6
Number Of Ingredients 11
Steps:
- In a large stock pot, combine broth, tomato juice, water, potatoes, carrots, celery, undrained chopped tomatoes, green beans, and corn. Season with salt, pepper and Creole seasoning. Bring to a boil and simmer for 30 minutes or until all vegetables are tender.
Nutrition Facts : Calories 116.2 calories, Carbohydrate 24.3 g, Cholesterol 1.6 mg, Fat 0.6 g, Fiber 4.5 g, Protein 4 g, SaturatedFat 0.1 g, Sodium 639.5 mg, Sugar 6.4 g
GREEN VEGETABLE SOUP
This soup takes advantage of summer vegetables bursting with flavor. If you find fresh small cannellini or other fresh beans, be sure to use them.
Provided by BeccaB3c
Categories Clear Soup
Time 1h
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Heat the oil in a large pan- Cook the onion and leek over low heat, stirring occasionally, for 5 minutes.
- Add the celery, carrot, and garlic, then cover and cook for another 5 minutes.
- Add the water, potato, parsnip, kohlrabi or turnip, and green beans- Bring to a boil, lower the heat and cover, simmer for 5 minutes.
- Add the peas, zucchini, and small cannellini beans and season to taste- Cover and simmer for about 25 minutes, until all vegetables are tender.
- Meanwhile, make the pesto: Put all the ingredients in a food processor and process until smooth, scraping down the sides as necessary (Alternatively, pound together using a pestle and mortar.).
- Add the spinach to the soup and simmer for 5 minutes- Stir a spoonful of the pesto into the soup.
- Ladle into bowls and serve the remaining pesto separately.
REALLY SIMPLE, HEALTHY GREEN VEGETABLE SOUP
I created this simple soup after I got braces put on my teeth and was having trouble chewing, but still wanted to keep my veggie intake up. I keep eating it now because it has become a personal favorite. :) It comes together quickly and I sometimes make a double batch and reheat it throughout the week whenever I need a quick bite.
Provided by Lisa in Canada
Categories Spinach
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil and butter together in a dutch oven.
- Add chopped leeks, saute 2 minutes.
- Add chopped zucchini and broccoli; saute 5 minutes.
- Add spinach, saute until wilted.
- Add salt, pepper, garlic and thyme; saute 1 minute.
- Add chicken broth, simmer 10 minutes (or until all veggies are very tender).
- Remove from heat and allow to cool slightly.
- Pour into blender in batches and puree until smooth.
- Serve immediately (can be garnished with parmesan cheese if desired) or refrigerate and reheat as needed.
- The flavor of this soup improves overnight.
- Can easily be made vegetarian by substituting vegetable broth for the chicken broth.
Nutrition Facts : Calories 123.5, Fat 4.1, SaturatedFat 1.3, Cholesterol 3.4, Sodium 608.6, Carbohydrate 15.9, Fiber 5.1, Sugar 4.7, Protein 9
VEGETABLE SOUP WITH MIXED GREENS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Heat the EVOO in large Dutch oven over medium heat. Add the anchovies into the oil and stir until they melt away into the oil. Add the garlic and chiles, and stir for 2 minutes. Then add the vermouth. Add the potatoes, celery, carrots and onions, and cook partially covered 7 to 8 minutes. Stir in the tomatoes and season with pepper. Wilt in the greens and season with a little nutmeg. Once the greens have wilted, add the chicken and vegetable stocks and bring to boil. Reduce the heat and simmer for a few minutes. Then season with salt, if necessary.
- Cool completely and store in the refrigerator for a make-ahead meal.
- To serve, reheat over medium heat and stir in the parsley. Serve with cheese and bread.
Nutrition Facts : Calories 241 calorie, Fat 13.5 grams, SaturatedFat 2 grams, Cholesterol 3 milligrams, Sodium 742 milligrams, Carbohydrate 26 grams, Fiber 6 grams, Protein 5 grams, Sugar 6 grams
EASY VEGETABLE SOUP I
This simple recipe takes about 30 minutes to prepare. It simply consists of opening cans. But it is still healthy and filling. A little on the spicy side, but you may change this to suit the needs of your family. Try adding ground beef or other vegetables.
Provided by Lea
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 8
Number Of Ingredients 5
Steps:
- In a pot, mix together the tomato-vegetable juice, diced tomatoes, mixed vegetables, kidney beans and potatoes. Simmer over medium low heat for at least 30 minutes.
Nutrition Facts : Calories 164 calories, Carbohydrate 33.3 g, Fat 0.6 g, Fiber 10.2 g, Protein 7.1 g, SaturatedFat 0.1 g, Sodium 965.8 mg, Sugar 5.1 g
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