Spiced Garden Green Soup Food

SPICY GREEN GARLIC CHICKEN SOUP

Steps:

• Season chicken legs generously with salt and pepper. Pour olive oil into a Dutch oven or similar pot over medium-high heat. Add chicken legs and brown well, about 3 minutes per side. Remove and set aside. Add diced yellow onion and cook, stirring frequently, until browned and softened, about 5 minutes. Add carrots, celery, bay leaf and clove and return chicken to pot.
• Add 10 cups water and 1 tablespoon kosher salt. Bring to a boil. Reduce heat to a simmer and cook until chicken is tender, but not falling off the bone, about 1 hour. Turn off heat and skim fat from surface of broth. (May be prepared up to this point several hours ahead, or up to a day in advance, and refrigerated.)
• While chicken is cooking, prepare the green garlic shoots: peel tough outer layers and roots, then rinse well. Split shoots lengthwise and chop both white and tender green parts. Set aside.
• Make the tomatillo salsa: drain diced white onion and transfer to a small bowl. Add tomatillo, jalapeño, lime juice and a little salt and stir together.
• Just before serving, reheat soup, add chopped green garlic to pot and simmer 5 minutes. To serve, put one chicken leg in each bowl (alternatively, remove meat from bone and shred) and ladle soup over it. Pass tomatillo salsa and lime wedges at the table.

SPICY PORK AND MUSTARD GREEN SOUP

Steps:

• Mix pork, garlic, ginger, Sichuan peppercorns, red pepper flakes, and cumin in a medium bowl. Heat oil in a large pot over medium heat. Add pork mixture; season with salt and pepper and cook, stirring and breaking up with a spoon, until browned and cooked through, 8-10 minutes.
• Add broth and bring to a boil; reduce heat and simmer until flavors meld, 8-10 minutes. Add mustard greens, scallions, soy sauce, and fish sauce and cook, stirring occasionally, until greens are tender, 5-8 minutes; season with salt and black pepper.
• Meanwhile, cook noodles according to package directions; drain.
• Divide noodles among bowls and ladle soup over.

HEALTHY AND HEARTY GREEN SUPER SOUP RECIPE BY TASTY

Steps:

• Make the spiced seeds and nuts: In a small bowl, combine the hazelnuts, nigella seeds, sesame seeds, cinnamon, turmeric, crushed coriander, cayenne pepper, garlic powder, ground ginger, salt and pepper. Mix together and set aside for garnish. These seeds and nuts will keep in an airtight container for up to 1 week.
• Make the soup: Heat the olive oil in a large pot over medium hight heat. Add the carrot, onion, celery, parsnip, garlic, salt, and pepper. Stir and cook until the vegetables are fully softened, about 10 minutes.
• Add the broccoli, asparagus, and vegetable broth. Bring to a boil. add the lemon juice, kale, spinach, and stir to wilt the greens in the hot soup. Do not cook the greens for longer than about 3 minutes.
• Once the greens have wilted, puree the soup to your desired consistency.
• Serve immediately. Top with coconut cream, chia seeds, avocado, and the spiced seeds and nuts.
• Enjoy!