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
POTAGE AUX LEGUMES (GREEN VEGETABLE SOUP)
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
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
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.
SPICY GREEN VEGETABLE SOUP
Categories Soup/Stew Vegetable Low Fat Vegetarian Quick & Easy Low Cal Low Sodium Low/No Sugar Wheat/Gluten-Free Healthy Vegan Kosher for Passover Simmer
Yield 6-8 bowls
Number Of Ingredients 13
Steps:
- FIrst do all your prep work, chop everything up, leave the cilantro to chop at the end. Heat olive oil in a large soup pot over med-high flame. Saute garlic and onions until fragrant. Toss in white part of scallion and leeks, saute until fragrant. Add celery, saute for another couple minutes. Add 8-10 cups of water, 2 cups at a time. Season with a few large pinches of sea salt, some fresh pepper and 2 bay leaves, bring to a boil. Cover and simmer for 20 minutes. After 20 minutes add bok choi stalks only. Cook for another 5. Add bok choi leaves and/or any other green leafy veg (kale, spinach..) and chopped cilantro. Taste and adjust salt and pepper. Simmer for another couple minutes. Taste one more time, should be spicy from all the onions and garlic and peppery with the perfect touch of salt. Prepare some basmati rice on the side. Optional, add a spoon of rice to the soup once plated. Garnish with cubed avocado. squeeze fresh lemon on avocado and top with a pinch of sea salt and pepper. Eat and feel great.
WEIGHT WATCHERS GREEN CURRY VEGETABLE SOUP
The most delicious soup! I'm not on WW but this is my favourite soup, my boyfriend (who is on weight watchers) adores it as he can eat 3 serves, till he is absolutely stuffed, and have used only 1 1/2 - 2 points for dinner! So tasty. One you have to try to believe it! We found it in the "Simply the Best" cookbook compiled by WW lecturers. Don't be afraid of using the fish sauce and to the quantities described, you will be very pleasantly surprised if you have not cooked with fish sauce before ;) And yes it is meant to smell like that :D Rather than dice all of the vegetables, I use the largest grating function of our food processor and this really cuts down prep time. I do dice the potato however as this is nice in the larger pieces with the zucchini slices. I also use dried coriander and therefore less than this recipe and sometimes leave it out altogether.
Provided by longleggedfly
Categories Onions
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Bring 1/4 cup water to the boil in a saucepan. Add onions, potatoes, zucchinis, carrots and curry paste and simmer for 3 minutes.
- Add boiling water, skim milk, stock cubes, fish sauce, salt, pepper and chopped coriander. Cover and simmer gently for 15 to 20 minutes or until vegetables are tender.
- Using a slotted spoon, remove 2 cups of vegetables and set aside. Puree remaining soup until smooth. Return cooked vegetables to soup. Reheat if necessary.
SPRING SOUP GREEN VEGETABLE LETTUCE
Steps:
- Stir about a cup of chicken stock into the flour to make a smooth paste. Bring the remaining stock to a boil, whisk in the flour paste, and continue stirring until the soup thickens. Add the leeks, celery and peas with the sugar, salt and pepper. Cover the soup and simmer until the vegetables are tender, 15 to 20 minutes. Five minutes before the end of cooking, stir in the lettuce. Croutons: Trim the crust from the bread and cut it into 1/4 inch dice. Heat enough butter or oil in a frying pan so that the croutons will float. Fry the croutons over medium heat until they are evenly browned on all sides. Remove them with a slotted spoon and drain them on paper towels. To serve, taste the soup and adjust the seasoning. Spoon it into bowls and serve the croutons separately.
GREEN LENTIL AND VEGETABLE SOUP
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
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
REALLY SIMPLE, HEALTHY GREEN VEGETABLE SOUP
I created this simple soup after I got braces put on my teeth and was having trouble chewing, but still wanted to keep my veggie intake up. I keep eating it now because it has become a personal favorite. :) It comes together quickly and I sometimes make a double batch and reheat it throughout the week whenever I need a quick bite.
Provided by Lisa in Canada
Categories Spinach
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil and butter together in a dutch oven.
- Add chopped leeks, saute 2 minutes.
- Add chopped zucchini and broccoli; saute 5 minutes.
- Add spinach, saute until wilted.
- Add salt, pepper, garlic and thyme; saute 1 minute.
- Add chicken broth, simmer 10 minutes (or until all veggies are very tender).
- Remove from heat and allow to cool slightly.
- Pour into blender in batches and puree until smooth.
- Serve immediately (can be garnished with parmesan cheese if desired) or refrigerate and reheat as needed.
- The flavor of this soup improves overnight.
- Can easily be made vegetarian by substituting vegetable broth for the chicken broth.
Nutrition Facts : Calories 123.5, Fat 4.1, SaturatedFat 1.3, Cholesterol 3.4, Sodium 608.6, Carbohydrate 15.9, Fiber 5.1, Sugar 4.7, Protein 9
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