GREEN VELVET SOUP
This soup really does look like green velvet. It is from Fat Free and Easy by Jennifer Raymond. Although the soup seems odd, it is really lovely and cleansing.
Provided by Coco - Banana
Categories Greens
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Place the onion, celery, potatoes, split peas, and bay leaves in a large pot with the water or vegetable broth and bring to a boil.
- Cover and simmer for 1 hour.
- Remove the bay leaves.
- Add the remaining ingredients with the exception of the salt.
- Simmer for 20 minutes.
- Transfer to a blender in several batches and puree until smooth.
- Return to the pot, add salt to taste, and heat until steamy.
Nutrition Facts : Calories 180.6, Fat 0.8, SaturatedFat 0.1, Sodium 471.1, Carbohydrate 35.5, Fiber 11, Sugar 5.3, Protein 10.9
EMERALD-GREEN VELVET SOUP
This simple recipe transforms leafy greens into a silky-textured, vibrant puree. The soup's rich color makes this dish a natural choice for a spring brunch -- or a lush first course for an intimate dinner.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 35m
Number Of Ingredients 8
Steps:
- In a large heavy pot or Dutch oven, heat oil over medium-low heat. Add onion and garlic; cover and cook, stirring occasionally until onion has softened, about 3 minutes. Add potato and broth, and raise heat to high; bring the mixture to a boil.
- Reduce heat to medium; cover and simmer until potato is tender, about 10 minutes. Stir in the parsley and cook, uncovered, until parsley is wilted, about 2 minutes.
- Working in batches, puree mixture in blender until smooth; season with salt and pepper. Ladle into individual soup bowls and garnish, if desired, with one of the optional garnishes. Serve immediately.
Nutrition Facts : Calories 156 g, Fat 6 g, Protein 9 g
GREEN VELVET SOUP
A recipe given to me by a friend that is a great green color and smooth, rich texture. Comfort food! Freezes well.
Provided by ASTROPHE
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Split Pea Soup Recipes
Time 1h30m
Yield 8
Number Of Ingredients 12
Steps:
- In a large pot over medium heat, combine onion, celery, potatoes, split peas, bay leaves and broth. Bring to a boil, then reduce heat, cover and simmer 1 hour.
- Remove the bay leaves and stir in the zucchini, broccoli, basil and black pepper. Simmer 20 minutes, until broccoli is tender.
- Stir in spinach and remove from heat. Puree in a blender or food processor using an immersion blender. Salt to taste.
Nutrition Facts : Calories 119.8 calories, Carbohydrate 24.4 g, Fat 0.8 g, Fiber 5.7 g, Protein 5.5 g, SaturatedFat 0.1 g, Sodium 389.1 mg, Sugar 5.6 g
GREEN VELVET SOUP
I got this recipe from The Zen Monastery Cookbook written by the Monks at the Zen Monastery Practice Center Under the Guidance of Cheri Huber. It's a great recipe and a great book of vegetarian recipes. The soup is very simple, delicious and makes a good side dish, like a tomato soup might. It's totally vegan, but if you are not, you might add farm cheese chunks or a dollop of sour cream.
Provided by Kendra PeloJoaquin
Categories Vegetable
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- 1. Place the split peas, onion, celery, and bay leaf in a soup pot with enough water to cover it all by an inch. Bring to a boil and simmer for an hour or more, or until the peas have disintegrated. Add water if needed.
- 2. Remove the bay leaf, then add the remaining ingredients, return to a simmer, and cook until the zucchini is tender (about five minutes).
- 3. Puree everything in a blender, then return to the soup pot, add water as needed, and serve hot.
Nutrition Facts : Calories 125.2, Fat 0.8, SaturatedFat 0.1, Sodium 859.6, Carbohydrate 22.8, Fiber 9.4, Sugar 4.8, Protein 9.6
GREEN VELVET SOUP
This soup can be prepared in a hurry and takes almost no effort. It is taken from a cookbook issued by the Sisterhood of KK Beth Elohim Synagogue in Charleston, SC in 1977.
Provided by Dan-Amer 1
Categories Low Protein
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Heat with stirring all of the ingredients above except the sherry up to the boiling point. Immediately reduce heat to very low, cover the pan, and keep hot for 20 minutes. Add 1/3 cup sherry and serve at once. You can garnish with grated orange peel and toasted slivered almonds, if you wish.
Nutrition Facts : Calories 225, Fat 10.4, SaturatedFat 4.1, Cholesterol 19.8, Sodium 872.9, Carbohydrate 15.5, Fiber 0.1, Sugar 1.7, Protein 5.9
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