Great Green Soup Food

GREEN SOUP

Steps:

• Saute the onion, garlic and celery in oil until soft. Add 4 1/2 cups of stock, split peas, and bay leaves. Bring to a boil; then cover loosely and simmer over low heat for about 40 minutes.
• Add zucchini, remaining stock, and seasonings. Cook for another 10 minutes, until zucchini is tender.
• Remove bay leaves and discard. Puree soup, return to the soup pot and stir in the spinach and parsley. Cook over medium heat for several minutes. Adjust seasonings and serve.

EASY SUPER-GREENS SOUP

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.

EASY GREEN VEGETABLE SOUP

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.

GREEN GODDESS SOUP

Steps:

• Heat oil in a large stockpot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until softened and translucent. Stir in the garlic and sauté for an additional 1-2 minutes, stirring occasionally, until fragrant.
• Add in the vegetable stock, broccoli, cauliflower, white beans, cumin, 1 teaspoon sea salt, crushed red pepper flakes and black pepper, and stir until combined. Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover and simmer for 5-8 minutes, or until the broccoli and cauliflower are tender. Stir in the spinach and cook for 1 minutes, or until it is slightly wilted.
• Use an immersion blender (or transfer the soup in batches to a traditional blender) to puree the soup until smooth.
• Stir in the lemon zest and juice until combined. Then taste, and season the soup with additional salt and pepper if needed.
• Serve warm, garnished with your desired toppings. Or refrigerate in a sealed container for up to 3 days.

SUPER SIMPLE VERY GREEN SOUP

Steps:

• Heat the olive oil in a large stock or soup pot over medium heat. Add the onion. Saute onion for 5 minutes, or until it's clear and soft. Add the garlic and ginger and cook for another minute, or until the garlic is very fragrant.
• Add the potatoes, salt, and broth to the pot. Bring to a boil. Reduce to a simmer. Simmer, covered, for 10 minutes, or until the potatoes are fork tender. Add the broccoli (or other vegetable). Simmer for 5-10 minutes, or until the vegetables are tender. Stir in the kale or other leafy greens, cover, and simmer for 5 minutes, or until the kale is bright green and wilted.
• Transfer the soup to a blender in batches to puree thoroughly, adding water as needed if the soup is too thick (remember that you'll also add some soy or almond milk after blending). Return the soup to the pot and stir in the plant milk and black pepper to taste, as well as a pinch of salt if desired. Serve with toppings of choice.
• Soup will keep in an airtight container for up to three days and can be frozen for 2-3 weeks.

GREEN SOUP

Steps:

• Heat olive oil in a small frying pan over medium-high heat. Cook and stir onions in the hot oil until until translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion is very tender and dark brown, about 30 minutes more.
• Pour vegetable broth into a pot and place over medium heat. Add rice and minced garlic; stir in kale and spinach, adding more broth if necessary. Add onions to the pot. Allow the greens to reduce and rice to fully cook, about 45 minutes.
• Use an immersion blender to blend to desired consistency. Add goat cheese and use the blender again to create a creamy texture. Stir in lemon juice, salt, and pepper.