Evergreen Soup Food
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
EVERGREEN SOUP
Make and share this Evergreen Soup recipe from Food.com.
Provided by veggie_mama
Categories Very Low Carbs
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pour water and bouillon cube in large pot. Add minced garlic, chopped zucchini, frozen spinach and frozen collard greens.
- Cover and bring to a boil.
- Simmer on medium low heat for 20 minutes or until zucchini is tender.
- Puree soup in two batches in blender until smooth.
- Add skim milk, salt and pepper, stir and serve hot.
Nutrition Facts : Calories 74.3, Fat 1.2, SaturatedFat 0.2, Cholesterol 0.7, Sodium 377.3, Carbohydrate 12, Fiber 5.3, Sugar 3.4, Protein 7
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