Green Vegetable Soup Food

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EASY GREEN VEGETABLE SOUP



Easy green vegetable soup image

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

1bunch spring onions, chopped
1large potato, peeled and chopped
1 garlic clove, crushed
1l vegetable stock
250g frozen peas
100g fresh spinach
300ml natural yogurt
few mint leaves, basil leaves, cress or a mixture, to serve

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

GREEN GODDESS IMMUNE BOOSTING SOUP



Green Goddess Immune Boosting Soup image

Green Goddess Immune Boosting Soup ~ this nourishing soup is the cold weather equivalent to your power smoothie. It's a vibrant soup packed with everything you need to get through cold and flu season without so much as a sniffle.

Provided by Sue Moran

Categories     Soup

Number Of Ingredients 14

3 handfuls (about 3 cups O Organics Organic Salad Baby Spinach or Super Greens Blend)
1 clove O Organics Organics Whole Peeled Garlic
2 Tbsp fresh ginger (sliced)
1/4 tsp O Organics Organic Cayenne Pepper
1/4 tsp O Organics Organic Ground Turmeric
1/4 tsp wasabi powder (optional)
1 cup O Organics Chicken Broth (or Vegetable Broth)
1/2 cup coconut milk
pinch salt
O Organics black pepper to taste
squeeze of fresh lemon or lime juice
Broccoli florets (lightly steamed)
chia seeds
1/4 cup O Organics Organic Greek Yogurt (thinned with milk to drizzling consistency (use coconut milk for vegan))

Steps:

  • Put the first 11 ingredients into a high speed blender and blend until smooth and steaming hot.
  • Pour into a bowl and garnish with broccoli florets, a swirl of yogurt, and chia seeds.

Nutrition Facts : Calories 169 kcal, ServingSize 1 serving

BROCCOLI AND KALE GREEN SOUP



Broccoli and kale green soup image

This super healthy soup combines broccoli and kale with ginger, coriander and turmeric for a nutrient dense and low-fat lunch

Provided by Natasha Corrett

Categories     Lunch, Soup

Time 35m

Number Of Ingredients 12

500ml stock , made by mixing 1 tbsp bouillon powder and boiling water in a jug
1 tbsp sunflower oil
2 garlic cloves , sliced
thumb-sized piece ginger , sliced
½ tsp ground coriander
3cm/1in piece fresh turmeric root, peeled and grated, or 1/2 tsp ground turmeric
pinch of pink Himalayan salt
200g courgettes , roughly sliced
85g broccoli
100g kale , chopped
1 lime , zested and juiced
small pack parsley , roughly chopped, reserving a few whole leaves to serve

Steps:

  • Put the oil in a deep pan, add the garlic, ginger, coriander, turmeric and salt, fry on a medium heat for 2 mins, then add 3 tbsp water to give a bit more moisture to the spices.
  • Add the courgettes, making sure you mix well to coat the slices in all the spices, and continue cooking for 3 mins. Add 400ml stock and leave to simmer for 3 mins.
  • Add the broccoli, kale and lime juice with the rest of the stock. Leave to cook again for another 3-4 mins until all the vegetables are soft.
  • Take off the heat and add the chopped parsley. Pour everything into a blender and blend on high speed until smooth. It will be a beautiful green with bits of dark speckled through (which is the kale). Garnish with lime zest and parsley.

Nutrition Facts : Calories 182 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 0.7 milligram of sodium

POTAGE AUX LEGUMES (GREEN VEGETABLE SOUP)



Potage aux Legumes (Green Vegetable Soup) image

This smooth and flavorful vegetable soup is a family recipe. It can be served as an elegant first course, but we also find it makes great diet fare when eaten with a loaf of French bread.

Provided by TRAVELR773

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h40m

Yield 6

Number Of Ingredients 14

2 onions, chopped
3 cloves garlic, minced
3 tablespoons butter or margarine
2 (14.5 ounce) cans chicken broth
4 ½ cups water
3 large carrots, peeled and chopped
1 leek, bulb only, chopped
3 green onions, chopped
1 ½ habanero peppers, seeded and chopped
1 (10 ounce) bag fresh spinach
1 bunch watercress, trimmed and chopped
1 tablespoon salt and pepper to taste
extra virgin olive oil
red wine or balsamic vinegar

Steps:

  • Cook onion and garlic in butter over medium high heat until onion is translucent, about 5 minutes. Add chicken stock, water, carrots, leeks, green onions, habanero peppers, spinach, and watercress. Bring to a low boil, and cook for 30 minutes, or until carrots are soft. Remove from heat, and allow to cool for 30 minutes.
  • Puree in a blender or food processor until smooth. Return to the pot, and simmer on low heat for 15 minutes before serving. Serve with a drizzle of olive oil or vinegar, or both, if desired.

Nutrition Facts : Calories 192.6 calories, Carbohydrate 11.7 g, Cholesterol 15.3 mg, Fat 15.8 g, Fiber 3.6 g, Protein 3.2 g, SaturatedFat 5.1 g, Sodium 1556.1 mg, Sugar 4.8 g

SUPER SIMPLE VERY GREEN SOUP



Super Simple Very Green Soup image

This super simple, very green soup is a warming, cozy way to get your greens in! It can be made with any greens that you have at home. It's easy to make and so healthful.

Provided by Gena Hamshaw

Categories     Soup

Time 40m

Number Of Ingredients 12

1 tablespoon olive oil
1 white or yellow onion (chopped)
2-3 cloves garlic (minced)
2-3 teaspoons minced ginger (to taste)
2 medium yellow or yukon gold potatoes (peeled and roughly chopped (about 3/4-1 pound))
1 teaspoon salt
4 cups low sodium vegetable broth
2 heaping cups broccoli stems or florets (or chopped asparagus, chopped baby bok choy, or roughly chopped zucchini)
4 cups tightly packed (roughly chopped kale, Swiss chard, beet greens, or spinach)
1 cup unsweetened soy or almond milk
Black pepper to taste
For serving: white beans (cooked rice, cooked quinoa, coconut bacon, toasted chickpeas, toasted pepitas, fresh herbs, etc.)

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.

LENTIL VEGETABLE SOUP



Lentil Vegetable Soup image

Nothing beats a good, hearty soup that has inexpensive ingredients, feeds a lot of people, and is quick to make. For a twist on this triple threat, add some bacon or pancetta. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 16

2 1/2 tablespoons extra-virgin olive oil
1 onion, chopped (3/4 cup)
2 carrots, peeled and chopped (3/4 cup)
2 celery stalks, peeled and chopped (2/3 cup)
3 garlic cloves, minced (1 tablespoon)
1 tablespoon coarse salt
1 small tomato, chopped (1/3 cup)
1 tablespoon tomato paste
2 cups brown or green lentils
1/2 teaspoon dried thyme
1 small bay leaf
1/4 teaspoon freshly ground black pepper
6 cups chicken broth or vegetable broth
4 cups water, plus more if needed
2 teaspoons red wine vinegar
Garlic Croutons, optional

Steps:

  • Heat a large soup pot over high heat and swirl in the olive oil. Add the onion, carrots, celery, garlic, and 1 teaspoon of the salt. Reduce the heat to low and saute until the vegetables are lightly caramelized, about 5 minutes. Add the tomato and cook for 2 minutes. Stir in the tomato paste and cook for another 2 minutes.
  • Add the lentils, thyme, bay leaf, pepper, and the remaining 2 teaspoons salt. Add the broth and water, and bring to a boil, skimming and discarding any foam as it rises to the surface. Reduce the heat and simmer until the lentils are tender, 15 to 20 minutes. (The cooking time depends on the age of the dried lentils.) Stir in the vinegar. Season to taste with salt and pepper. If needed, thin the soup with additional water or broth for the desired consistency. Serve in a bowl topped with fresh croutons, if using.

EASY MEDITERRANEAN GREEN LENTIL SOUP



Easy Mediterranean Green Lentil Soup image

Here's a green lentil soup with a Mediterranean twist. Packed with vegetables and spices, this recipe proves that healthy soups don't have to be bland!

Provided by Shadi HasanzadeNemati

Categories     Main Course

Time 1h

Number Of Ingredients 15

2 tbsp olive oil
1 onion (chopped)
6 garlic cloves (minced)
2 carrots (diced)
1 red bell pepper (diced)
2 yellow potatoes (cubed)
2 cups green lentils
3 tbsp tomato paste
1 tsp turmeric
1/2 tsp paprika
1 tsp cumin
6 cups vegetable stock
1 tsp salt
3 cups baby spinach
1 cup parsley (chopped)

Steps:

  • Heat olive oil in a large pot over medium heat. Saute onion until golden brown.
  • Add in minced garlic, carrots and bell pepper. Stir and cook for one minute.
  • Add in potatoes and lentils. Stir and cook for two minutes.
  • Add in tomato paste, turmeric, paprika and cumin.
  • Pour vegetable stock into the pot and stir. Bring the soup to boil and cover. Let it simmer for about thirty to forty minutes until lentils are completely cooked.
  • Add in salt and baby spinach and cook until they're wilted.
  • Pour the soup into bowl and top with parsley.
  • Top with chopped parsley. Serve with lemon juice and toasted bread.

Nutrition Facts : Calories 308 kcal, Carbohydrate 48 g, Protein 17 g, Fat 6 g, SaturatedFat 1 g, Sodium 1429 mg, Fiber 21 g, Sugar 7 g, ServingSize 1 serving

VEGETABLE SOUP WITH MIXED GREENS



Vegetable Soup with Mixed Greens image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 19

About 1/3 cup EVOO
6 anchovy fillets
6 cloves garlic, finely chopped
1 large chile pepper, seeded and chopped or 1 teaspoon dried flakes
About 1/3 cup dry vermouth or 2 tablespoons white balsamic or white wine vinegar
2 starchy potatoes, peeled and chopped
3 to 4 small ribs celery, chopped
2 carrots, chopped
2 small onions, chopped
2 to 3 plum tomatoes, chopped
Black pepper
7 to 8 cups chopped greens such as escarole, kale or spinach
Freshly grated nutmeg
4 cups chicken stock
4 cups vegetable stock
Salt
1 cup fresh flat leaf parsley leaves, finely chopped
Grated Parmigiano-Reggiano, to pass
Bread, for serving

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

GREEN VEGETABLE SOUP



Green Vegetable Soup image

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

1 tablespoon olive oil
1 onion, finely chopped
1 large leek, split and thinly sliced
1 celery, thinly sliced
1 garlic clove, finely chopped
6 cups water
1 medium potato, diced
1 parsnip, finely diced
1 small kohlrabi or 1 small turnip, diced
5 1/2 ounces fresh peas (or frozen)
2 small zucchini, cut into fourths lengthwise and sliced
14 ounces small cannellini beans, drained and rinsed
3 1/2 ounces spinach leaves, cut into thin ribbons
salt and pepper
1 large garlic clove, very finely chopped
1/2 cup fresh basil leaf
1 cup freshly grated parmesan cheese
4 tablespoons extra virgin olive oil

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.

GREEN LENTIL AND VEGETABLE SOUP



Green Lentil and Vegetable Soup image

Make and share this Green Lentil and Vegetable Soup recipe from Food.com.

Provided by PalatablePastime

Categories     Lentil

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 17

2 tablespoons olive oil
1 1/2 cups sliced leeks (light green and white parts only, thoroughly rinsed)
3/4 cup diced rutabaga (yellow turnip)
1/2 cup sliced carrot
1/2 cup sliced celery
1 cup diced new red potatoes
1 cup sliced mushrooms
1/2 cup fresh green beans or 1/2 cup frozen cut green beans
1/4 cup chopped green pepper
1/2 cup diced zucchini
5 cups water
1/4 cup chopped parsley
1/2 cup green lentil, rinsed
1 clove garlic, minced
1/2 teaspoon dried basil
1 1/4 teaspoons salt
1/4 teaspoon pepper

Steps:

  • Heat oil in a 4-quart pan; saute leek, mushrooms and bell pepper until soft.
  • Add water and bring to a boil.
  • Add lentils and basil and return to a boil.
  • Reduce heat, and simmer, covered, for 30 minutes.
  • Add rutabaga, carrot, celery, then return to a boil and simmer, covered, for 20 minutes.
  • Add potato and simmer, covered, for another 10 minutes.
  • Add green beans, zucchini, parsley, garlic, salt, and pepper.
  • Return to a boil and simmer 5 minutes longer or until vegetables are tender.
  • Serve.

Nutrition Facts : Calories 112.1, Fat 3.7, SaturatedFat 0.5, Sodium 391.2, Carbohydrate 16.1, Fiber 5.5, Sugar 3.1, Protein 4.6

TOMATO GREEN BEAN SOUP



Tomato Green Bean Soup image

This colorful soup is delicious any time of year. When I can't get homegrown tomatoes and green beans, I've found that frozen beans and canned tomatoes (or even stewed tomatoes) work just fine. Served with warm breadsticks, this soup is a complete meal. -Bernice Nolan, Granite City, Illinois

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 9 servings (2-1/4 quarts).

Number Of Ingredients 10

1 cup chopped onion
1 cup chopped carrots
2 teaspoons butter
6 cups reduced-sodium chicken or vegetable broth
1 pound fresh green beans, cut into 1-inch pieces
1 garlic clove, minced
3 cups diced fresh tomatoes
1/4 cup minced fresh basil or 1 tablespoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large saucepan, saute onion and carrots in butter for 5 minutes. Stir in the broth, beans and garlic; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. , Stir in the tomatoes, basil, salt and pepper. Cover and simmer 5 minutes longer.

Nutrition Facts : Calories 58 calories, Fat 1g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 535mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

EASY VEGETABLE SOUP RECIPE



Easy Vegetable Soup Recipe image

Homemade Vegetable Soup is hearty and packed with vegetables. A comforting, feel-good soup that tastes so much better than store-bought.

Provided by Natalya Drozhzhin

Categories     Easy

Time 1h

Number Of Ingredients 15

2 Tbsp olive oil
1 medium yellow onion (chopped)
2 large carrots (chopped)
1 cup chopped celery
28 oz canned diced tomatoes
60 oz vegetable broth ( low-sodium)
3 medium potatoes (diced)
1 cup green beans (chopped)
3 bay leaves
2 tsp salt (or to taste*)
1 tsp ground black pepper
1 cup frozen sweet corn
1 cup frozen sweet peas
1/2 cup green onions (chopped)
1/4 cup fresh parsley (chopped)

Steps:

  • Preheat a heavy soup pot or dutch oven over medium heat and add 2 Tbsp olive oil. Add chopped onions and carrots and saute for 6-8 minutes, stirring occasionally until golden.
  • Add celery, canned tomatoes (with juice), broth, potatoes, green beans, bay leaves, salt, and pepper. Bring it to a boil then reduce heat to a simmer and cook for 25 minutes.
  • Once the vegetables are tender, add corn, sweet peas, green onion, and parsley. Season with salt to taste and simmer for another 5-8 minutes. Remove from heat and serve warm.

Nutrition Facts : Calories 167 kcal, Carbohydrate 30 g, Protein 5 g, Fat 4 g, SaturatedFat 1 g, Sodium 753 mg, Fiber 6 g, Sugar 7 g, ServingSize 1 serving

GARDEN VEGETABLE SOUP



Garden Vegetable Soup image

For a vibrant, hearty dinner, ladle up a bowl of Alton Brown's Garden Vegetable Soup, perfect for rainy days or cold winter nights.

Provided by Alton Brown

Categories     main-dish

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 13

4 tablespoons olive oil
2 cups chopped leeks, white part only (from approximately 3 medium leeks)
2 tablespoons finely minced garlic
Kosher salt
2 cups carrots, peeled and chopped into rounds (approximately 2 medium)
2 cups peeled and diced potatoes
2 cups fresh green beans, broken or cut into 3/4-inch pieces
2 quarts chicken or vegetable broth
4 cups peeled, seeded, and chopped tomatoes
2 ears corn, kernels removed
1/2 teaspoon freshly ground black pepper
1/4 cup packed, chopped fresh parsley leaves
1 to 2 teaspoons freshly squeezed lemon juice

Steps:

  • Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.
  • Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately.

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Calories 286 per serving
Servings 4
  • While pasta cooks, heat a large Dutch oven over medium heat. Add 2 teaspoons oil; swirl to coat. Add leeks, celery, 2 teaspoons garlic, and salt; sauté 5 minutes. Add stock, 1 cup water, and thyme. Cover; bring to a boil. Add peas and beans, and simmer, uncovered, 4 minutes. Discard thyme. Stir in pasta and 1 cup spinach.
  • Place 1 cup spinach, basil, cheese, rind, juice, 1 teaspoon garlic, and 2 teaspoons oil in a food processor; process until smooth. Divide soup among 4 bowls; top with pesto.


9 EASY VEGAN POTATO SOUP RECIPES - CLEAN GREEN SIMPLE

From cleangreensimple.com
5/5 (2)
Category Soup
Servings 6
Total Time 40 mins
  • Chunky Vegan Potato Leek Soup. Vegan, Gluten-free, Nut-free | Total time: 40 minutes. You’ve never had potato leek soup like this before. With chunky vegetables and plenty of seasoning, this fresh take on an old standby is worth trying out.
  • Easy Vegan Potato Soup. Vegan, Gluten-free, Nut-free | Total time: 30 minutes. Do you want to know the trick to making delightfully creamy vegan potato soup?
  • Vegan Potato Soup with Tempeh Bacon. Vegan, Nut-free | Total time: 45 minutes. Did someone say comfort food? This gluttonously good for you potato soup is sure to warm the soul.
  • Creamy Vegan Potato Soup with Coconut Milk. Vegan, Gluten-free, Nut-free | Total time: 50 minutes. Don’t let the simplicity of this recipe fool you, it delivers an impressive amount of flavor despite that relatively short list of ingredients.
  • Vegan Instant Pot Potato Soup. Vegan, Gluten-free, Low Fat | Total time: 35 minutes. Need a healthy yet filling weeknight dinner option the whole family will love?
  • Crock-Pot Potato, Corn And Jalapeno Soup. Vegan, Gluten-free, Low Fat | Total time: 8 hours. This unique potato soup recipe will bring some southwestern flair to your bowl.
  • Creamy Potato & Green Split Pea Soup. Vegan, Gluten-free, Nut-free | Total time: 40 minutes. This protein-filled potato soup packs a nutritional punch to keep you fighting through the cooler, shorter days of autumn.
  • Vegan Potato Kale Soup. Vegan, Gluten-free | Total time: 55 minutes. This recipe adds some greens to your bowl without sacrificing the hearty, creaminess that makes potato soup so delightful.
  • Vegan Smoky Broccoli Potato Soup. Vegan, Gluten-free, Nut-free, Low Fat | Total time: 55 minutes. Is it possible to emulate the cheesy, bacony flavor of traditional broccoli potato soup without using animal products?


GREEN IMMUNE BOOSTING KETO SOUP | KETODIET BLOG
Chop the kale (if using fresh) and remove the hard stems. Squeeze out any excess juices from the spinach. Dice the celery and finely chop the garlic. Add to a heavy pot along with the coconut oil and cook over medium-high heat until celery is softened. Add the grated ginger and cook for a further minute.
From ketodietapp.com
Estimated Reading Time 3 mins


HEALTHY RECIPES FOR GREEN SOUP - EATINGWELL
A steaming bowl of green soup, packed with the season's freshest vegetables, is a healthy way to start your meal. Green soup is loaded with hearty, fiber-rich vegetables, including dark greens like chard, spinach and kale. Try our Spinach & Goat Cheese Bisque, a creamy, healthy green soup, for dinner tonight.
From eatingwell.com
Author Eatingwell


POSTPARTUM RECOVERY RECIPES: GREEN VEGETABLE SOUP
This Green Vegetable Soup is the Perfect Postpartum Recovery Recipe . In case you missed it, we’ve teamed up with in-home chef service The Culinistas to share a series of Postpartum Recovery Recipes that nourish the new mother- taking the stress out of planning meals and allowing her to enjoy her baby and focus on healing her body.. The brand recently …
From mini-magazine.com
Estimated Reading Time 3 mins


OUR 10 BEST-EVER GREEN VEGETABLE RECIPES - READER'S DIGEST

From readersdigest.ca
Estimated Reading Time 2 mins


THE SECRET OF SUCCESSFUL THAI GREEN VEGETABLE SOUP ...
We provide you only the perfect Thai Green Vegetable Soup recipe here. We also have wide variety of recipes to try. Thai Green Vegetable Soup. Before you jump to Thai Green Vegetable Soup recipe, you may want to read this short interesting healthy tips about Here Are A Few Basic Reasons Why Eating Apples Is Good.
From recipesgrandma.com
3.3/5 (14)
Category Lunch
Cuisine American
Calories 239 per serving


EASY ROOT VEGETABLE SOUP [VEGAN] - ONE GREEN PLANET
Ingredients. 64 ounces vegetable broth. 2 cups water, plus more as needed. 5 yukon gold or russet potatoes, peeled and cubed. 5 carrots, peeled and sliced. 3 small sweet potatoes, peeled and cubed ...
From onegreenplanet.org
Servings 8
Estimated Reading Time 1 min


CREAM OF GREEN VEGETABLE SOUP - RICARDO CUISINE
Preparation. In a large pot, soften the celery, leek and garlic in the oil. Season with salt and pepper. Add the broth, potatoes and rosemary. Bring to a boil, cover and simmer for 15 minutes or until the potatoes are tender.
From ricardocuisine.com
5/5 (41)
Total Time 40 mins
Category Appetizers
Calories 85 per serving


GREEN VEGETABLE SOUP RECIPE | EAT SMARTER USA
Heat the oil in a pan and fry the shallot and garlic until soft. Add the broccoli and pour on the broth. Simmer for approx. 20 minutes.
From eatsmarter.com
Servings 4
Total Time 30 mins


VEGAN GREEN VEGETABLE SOUP - VEGAN FOODS
Recipes » Vegan Green Vegetable Soup: Vegan Green Vegetable Soup. Soup from delicious and healthy green vegetables such as zucchini, broccoli, peas and celery - a dietary and healthy soup alike . StartersType; EasyDifficulty; 15-30 minPrep. Time; 8Serving/Unit Ingredients. Celery, 1 small head. Zucchini, 2 medium units. Cabbage, 1/2 small unit. Broccoli, …
From foodsdictionary.com
5/5 (2)
Category Legumes, Vegan Soups, Vegetables
Servings 8


GREEN CURRY VEGETABLE SOUP RECIPE - EATINGWELL
Healthy Fall Pasta & Noodle Recipes; Green Curry Vegetable Soup; Green Curry Vegetable Soup. Rating: 5 stars. 1 Ratings. 5 star values: 1 ; 4 star values: 0 ; 3 star values: 0 ; 2 star values: 0 ; 1 star values: 0 ; Read Reviews ; Add Review ; 1 Rating ; 1 Review ; In this very easy Thai noodle soup recipe, just pour hot curry-flavored broth over pasta and veggies. The …
From eatingwell.com
5/5 (1)
Category Healthy Fall Pasta & Noodle Recipes
Author Yummie
Calories 273 per serving


RECIPE OF AWARD-WINNING GREEN VEGETABLE SOUP | RECIPES UPDATE
We also have wide variety of recipes to try. Green Vegetable Soup. Before you jump to Green Vegetable Soup recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be Difficult. Healthy eating is now a lot more popular than it used to be and rightfully so. There are a number of health conditions linked with a poor diet …
From easyrecipes.paella.buzz


GREEN VEGETABLE SOUP – HIROKO'S RECIPES
3 cups Vegetable Stock *OR Stock of your choice 1/2 to 1 Onion 1 Potato 2 to 3 cupfuls Green Vegetables *Today I added Broad Beans, Broccoli, Green Beans and Frozen Chopped Spinach 1 Bay Leaf Salt & Pepper Cream to serve *optional. Method. Cut all vegetables into small pieces. If you add Broad Beans, peel and discard skins.
From hirokoliston.com


GREEN VEGETABLE SOUP, FOOD CREAM STOCK PHOTO - IMAGE OF ...
Photo about Pure or green vegetable soup. Image of chard, calories, cream - 169672168. Green Vegetable Soup, Food Cream Stock Photo - Image of …
From dreamstime.com


RORY'S YEAR-ROUND GREEN VEGETABLE SOUP - RTE.IE
Method. Melt the butter in a heavy saucepan and allow to foam. Add the onions and potatoes, season with salt and pepper and toss with a wooden spoon to coat in the butter. Cover with a greaseproof ...
From rte.ie


10 BEST GREEN LEAF SOUP RECIPES - YUMMLY
avocado, vegetable broth, green onion, freshly ground black pepper and 4 more Turkey Fagioli Soup Honeysuckle White Great Northern beans, red kidney beans, Honeysuckle White® Fresh Mild Italian Turkey Sausage Roll and 16 more
From yummly.com


EASY GREEN VEGETABLE SOUP RECIPES
Vegetable Soup Recipes. Potato soup, gazpacho, butternut squash soup—find the best recipes for all your favorite vegetable soups. Creamy green soup in a white teacup on a white plate, garnished with an asparagus spear and white cheese crumbles. Asparagus Soup. 3214419.jpg. From allrecipes.com
From tfrecipes.com


GREEN, MEAN VEGETABLE-CHILE TORTILLA SOUP | RACHAEL RAY ...
Heat oil in Dutch oven over medium-high to high heat, add zucchini, poblanos, onion and salt. Partially cover and soften 7 to 8 minutes. Remove half of the vegetables from the pan and grate in the garlic and add the spices and black pepper. Add the stock, chiles and tomatillos and let come to a simmer. Puree in a high-powered blender or with an ...
From rachaelrayshow.com


6 GREEN VEGETABLE SOUP RECIPES - TEKDEEPS.COM
A green vegetable is a legume that is not necessarily green in color, unlike the name. Ingredients for 8 people: 1 kg of raw beetroot, 2 chopped shallots, olive oil, 2l of vegetable broth, 2 tbsp. to s. of cider vinegar, 2 large potatoes, light cream. Peel and grate the raw beets. In a casserole dish, brown the shallots with a little olive oil. Add the beetroot, cook for 2 min and …
From tekdeeps.com


GREEN VEGETABLE SOUP | WOOLWORTHS TASTE
1. Heat the olive oil in a saucepan and cook the garlic, onion, leeks, potato, celery and chilli for 5 minutes. Add the stock, cover with a lid and simmer for 25 minutes. 2. Remove from the heat and allow to cool slightly, then blend with the spinach and peas until smooth. Reheat slowly in a …
From taste.co.za


GREEN VEGETABLE SOUP | COOKING AND FOOD BLOG
This Vegetable Soup has become one of my most popular soup recipes and for good reason! It’s healthy, it’s comforting and 1,000 times better than what you’ll get in a can! Full of flavor and so easy to make you can’t go wrong with a big warm bowl of vegetable soup. To make it a cozy meal . We’re kicking off the season with 30 recipes featuring superstar fruits …
From michelnischan.com


VEGETABLE SOUP RECIPES | ALLRECIPES
Vegetable Soup Recipes. Potato soup, gazpacho, butternut squash soup—find the best recipes for all your favorite vegetable soups. Creamy green soup in a white teacup on a white plate, garnished with an asparagus spear and white …
From allrecipes.com


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