Best Super Healthy Green Soup Recipes

Healthy And Hearty Green Super Soup Recipe by Tasty image

Provided by Matthew Johnson

Categories Lunch

Yield 6 servings

Number Of Ingredients 28

1 cup hazelnuts, toasted and crushed
1 tablespoon nigella seed
1 tablespoon sesame seed, toasted
½ teaspoon ground cinnamon
1 teaspoon ground turmeric
¼ teaspoon ground coriander
¼ teaspoon cayenne pepper
½ teaspoon garlic powder
¼ teaspoon ground ginger
kosher salt, to taste
pepper, to taste
2 tablespoons olive oil
1 cup carrot, diced
2 cups yellow onion, diced
1 cup celery, diced
1 cup parsnip, diced
5 cloves garlic, minced
kosher salt, to taste
pepper, to taste
2 cups broccoli floret
2 cups asparagus, chopped
3 cups vegetable broth
1 lemon juice
2 bunches lacinato kale, sliced
10 oz fresh spinach
coconut cream, for serving
¼ cup chia seed, for serving
avocado, sliced, for serving

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!

Nutrition Facts : Calories 728 calories, Carbohydrate 58 grams, Fat 51 grams, Fiber 13 grams, Protein 11 grams, Sugar 16 grams

Super Healthy 'green' Soup image

Provided by Sooty_Cat

Time 1h

Yield 8-10 bowls, 8-10 serving(s)

Number Of Ingredients 12

1 large leek, well washed and finely sliced (onion works fine as an alternative)
1/2 bunch celery, sliced (use the leaves too)
1 large head of broccoli, washed and broken into florets
3 medium zucchini, sliced
1 green capsicum, chopped
1 liter chicken stock (vegetable stock works as well)
1 cup water
1/3 cup lemon juice (or to taste)
2 teaspoons garlic, crushed
2 tablespoons grainy mustard
1 teaspoon fresh chili pepper, finely chopped (or to taste, feel free to omit if you like)
240 g canned lentils, drained

Steps:

Place a large pot over medium heat on the stove. Add some olive oil, the garlic, chilli and leek (or onion, if using). Saute gently for 2 minutes. Do not allow leek to change colour; remember the soup is a 'green' soup so the vegetables should stay as green as possible - we don't want them browned!
Add the celery and saute gently for another 2 minutes.
Add broccoli, zucchini and capsicum, stirring all ingredients together. Saute gently for approximately 10-15 minutes, stirring regularly. Use your best judgement at this point; vegetables should be softened but not mushy, and they should not be changing colour.
Add chicken stock, water and lemon juice and seeded mustard. Cover pot and bring to boil. Allow to simmer for 20-30 minutes, or until vegetables are soft but not disintegrating.
Puree the soup well, using either a stick blender or carefully blending batches in a food processor. If soup is too thick, add more water until you achieve the consistency you prefer.
Once pureed, transfer soup back to pot and add lentils (if using). Bring to boil and simmer gently for another 5 minutes. Taste and adjust seasoning as necessary (I never add salt but some might feel it is necessary to put some in).
Enjoy!

Nutrition Facts : Calories 139.2, Fat 2.4, SaturatedFat 0.6, Cholesterol 3.8, Sodium 283.2, Carbohydrate 22.1, Fiber 6.2, Sugar 7.3, Protein 9.7