Evergreen Soup Food

EMERALD-GREEN VELVET SOUP

Emerald-Green Velvet Soup image

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

Ingredients

1 tablespoon olive oil
1 small yellow onion, finely chopped
1 garlic clove, pressed through a garlic press or minced
1 large Yukon gold potato (about 8 ounces), peeled and diced
4 cups canned reduced-sodium chicken or vegetable broth
5 to 6 cups (from 1 large bunch) flat-leaf parsley
Coarse salt and ground pepper
Optional garnishes (choose one): croutons, edible flowers, extra-virgin olive oil, grated Parmesan cheese, or minced fresh herbs like chives

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

Evergreen Soup image

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

Ingredients

2 1/2 cups water
1 chicken bouillon cube
2 medium zucchini, roughly chopped
1 garlic clove, minced
1 (10 ounce) package frozen spinach
1 (10 ounce) package collard greens
1/2 cup skim milk
1 dash salt
1 dash pepper

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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