EASY GREEN VEGETABLE SOUP
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
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 VEGETABLE SOUP
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
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.
VEGETABLE SOUP WITH MIXED GREENS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 19
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
GARDEN VEGGIE ZUCCHINI SOUP
A great way to make use of your garden veggies. Zucchini, carrot, potato, and onion combined with some herbs and cheese...delicious! Fresh veggies and herbs make a big difference! You can puree the soup if you prefer.
Provided by Shannon Dyck
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 1h
Yield 10
Number Of Ingredients 12
Steps:
- Combine chicken stock, potatoes, zucchini, onions, carrots, dill, basil, garlic, thyme, and rosemary in a large pot; bring to a boil. Reduce heat to medium-low and cook soup at a simmer until the vegetables are completely tender, about 40 minutes.
- Leaving pot on stove, switch heating element to off. Add Cheddar cheese to soup; stir until the cheese is melted. Season soup with salt and pepper.
Nutrition Facts : Calories 185 calories, Carbohydrate 20.6 g, Cholesterol 24.1 mg, Fat 8.1 g, Fiber 3.1 g, Protein 8.7 g, SaturatedFat 4.9 g, Sodium 708.4 mg, Sugar 3.1 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
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