Best Spicy Green Vegetable Soup Recipes

SPICY VEGETABLE SOUP

Spicy Vegetable Soup image

Fresh basil adds a bright spark to this vinegary, vegetable-stuffed soup, full of the traditional flavors of the Mediterranean. Alternatively, pesto adds a nutty richness to the soup.

Provided by EatingWell Test Kitchen

Categories Healthy Vegetarian Soup & Stew Recipes

Time 40m

Number Of Ingredients 11

Ingredients

2 tablespoons extra-virgin olive oil
1 large onion, diced
1-3 teaspoons hot paprika, or to taste
2 14-ounce cans vegetable broth
4 medium plum tomatoes, diced
1 medium yellow summer squash, diced
2 cups diced cooked potatoes, (see Ingredient note)
1 ½ cups green beans, cut into 2-inch pieces
2 cups frozen spinach, (5 ounces)
2 tablespoons sherry vinegar, or red-wine vinegar
1/4 cup chopped fresh basil, or prepared pesto

Steps:

Heat oil in a Dutch oven over medium heat. Add onion, cover and cook, stirring occasionally, until beginning to brown, about 6 minutes. Add paprika and cook, stirring, for 30 seconds. Add broth, tomatoes, squash, potatoes and beans; bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the vegetables are just tender, about 12 minutes. Stir in spinach and vinegar; continue cooking until heated through, 2 to 4 minutes more. Ladle soup into bowls and top with fresh basil or a dollop of pesto.

Nutrition Facts : Calories 243.9 calories, Carbohydrate 37.7 g, Fat 8.3 g, Fiber 9.5 g, Protein 8.8 g, SaturatedFat 1.2 g, Sodium 642.5 mg, Sugar 10.2 g

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

Ingredients

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

SPICY VEGGIE & LENTIL SOUP

Spicy Veggie & Lentil Soup image

I enjoy this recipe because it's meatless, inexpensive and simply delicious! You can substitute any vegetables you like-it's all a matter of preference. Serve warm pita bread on the side. -Geraldine Hennessey, Glendale, New York

Provided by Taste of Home

Categories Lunch

Time 6h45m

Yield 8 servings (2 quarts).

Number Of Ingredients 14

Ingredients

2 cups halved fresh green beans
2 cups fresh cauliflowerets
1 cup dried lentils, rinsed and drained
1 cup fresh baby carrots, halved diagonally
1 medium onion, chopped
1 jalapeno pepper, seeded and finely chopped
2 garlic cloves, minced
4 cups beef or vegetable stock
2 bay leaves
2 teaspoons smoked paprika
1 teaspoon dried oregano
1/4 teaspoon pepper
1 teaspoon salt
1 can (14-1/2 ounces) diced tomatoes with spicy red pepper, undrained

Steps:

In a 4-qt. slow cooker, combine the first 12 ingredients. Cook, covered, on low until vegetables and lentils are tender, 6-8 hours., Discard bay leaves. Stir in salt and diced tomatoes; cook, covered, 30 minutes longer.

Nutrition Facts : Calories 146 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 693mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 5g fiber), Protein 10g protein. Diabetic Exchanges

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

Ingredients

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.