BROCCOLI AND KALE GREEN SOUP
This super healthy soup combines broccoli and kale with ginger, coriander and turmeric for a nutrient dense and low-fat lunch
Provided by Natasha Corrett
Categories Lunch, Soup
Time 35m
Number Of Ingredients 12
Steps:
- Put the oil in a deep pan, add the garlic, ginger, coriander, turmeric and salt, fry on a medium heat for 2 mins, then add 3 tbsp water to give a bit more moisture to the spices.
- Add the courgettes, making sure you mix well to coat the slices in all the spices, and continue cooking for 3 mins. Add 400ml stock and leave to simmer for 3 mins.
- Add the broccoli, kale and lime juice with the rest of the stock. Leave to cook again for another 3-4 mins until all the vegetables are soft.
- Take off the heat and add the chopped parsley. Pour everything into a blender and blend on high speed until smooth. It will be a beautiful green with bits of dark speckled through (which is the kale). Garnish with lime zest and parsley.
Nutrition Facts : Calories 182 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 0.7 milligram of sodium
GREEN VEGGIES SOUP
Make and share this Green Veggies Soup recipe from Food.com.
Provided by Boomette
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a saucepan, brown the green beans in oil about 4 minutes at medium heat. Add remaining veggies and keep cooking 1 minute.
- Add chicken stock and pesto. Bring to boil and let simmer until the broccoli is tender, 2 to 3 minutes. Add pepper.
Nutrition Facts : Calories 164.4, Fat 7.3, SaturatedFat 1.5, Cholesterol 9, Sodium 444.4, Carbohydrate 16, Fiber 1.3, Sugar 6.6, Protein 9.7
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 SQUASH SOUP
A great way to use all of those CSA veggies and it's creamy and vegan. You can really use any vegetables in this and different amounts. You can't even taste the lettuce or kale.
Provided by sciencerunner
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 1h55m
Yield 6
Number Of Ingredients 10
Steps:
- Heat olive oil in a Dutch oven or large pot over medium heat. Add leeks and green garlic; cook and stir until tender, about 5 minutes. Add red potatoes, eggplants, and zucchini. Cook uncovered, stirring occasionally, until starting to soften, about 15 minutes.
- Stir kale and lettuce into the Dutch oven until wilted. Pour in water and vegetable bouillon. Bring soup to a boil; simmer, covered, until flavors combine, about 1 hour.
- Blend soup using a hand immersion blender until creamy.
Nutrition Facts : Calories 240.3 calories, Carbohydrate 40.5 g, Fat 8.3 g, Fiber 16.3 g, Protein 8.7 g, SaturatedFat 1.2 g, Sodium 80.7 mg, Sugar 12.1 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.
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