Really Simple Healthy Green Vegetable Soup Recipes

SPANISH HEALTHY VEGETABLE SOUP

Steps:

• Heat oil in a large pot over medium heat. Add garlic and onion, cook for 30 seconds or so.
• Add oregano and fennel seeds, cook for 2 minutes (lets flavour "bloom").
• Turn heat down to medium low. Add carrots and celery, cook, stirring regularly, for 8 minutes until onion is sweet (not browned). This step is key to the flavour base of this soup.
• Add capsicum, turn heat up to high and cook for 2 minutes, stirring constantly.
• Add remaining Soup ingredients, bring to simmer then place lid on. Turn heat down to medium low, simmer for 25 minutes.
• Remove lid, adjust salt and pepper to taste.
• Ladle soup into bowls. Grate over lemon zest, squeeze of lemon juice and sprinkle with parsley. Serve!

SUPER SIMPLE VERY GREEN SOUP

Steps:

• Heat the olive oil in a large stock or soup pot over medium heat. Add the onion. Saute onion for 5 minutes, or until it's clear and soft. Add the garlic and ginger and cook for another minute, or until the garlic is very fragrant.
• Add the potatoes, salt, and broth to the pot. Bring to a boil. Reduce to a simmer. Simmer, covered, for 10 minutes, or until the potatoes are fork tender. Add the broccoli (or other vegetable). Simmer for 5-10 minutes, or until the vegetables are tender. Stir in the kale or other leafy greens, cover, and simmer for 5 minutes, or until the kale is bright green and wilted.
• Transfer the soup to a blender in batches to puree thoroughly, adding water as needed if the soup is too thick (remember that you'll also add some soy or almond milk after blending). Return the soup to the pot and stir in the plant milk and black pepper to taste, as well as a pinch of salt if desired. Serve with toppings of choice.
• Soup will keep in an airtight container for up to three days and can be frozen for 2-3 weeks.

EASY GREEN VEGETABLE SOUP

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.

SUPER HEALTHY 'GREEN' SOUP

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!

REALLY SIMPLE, HEALTHY GREEN VEGETABLE SOUP

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.

HEARTY VEGETABLE SOUP

Steps:

• In a stockpot, heat oil over medium-high heat; saute carrots, onions, celery and green pepper until crisp-tender. Add garlic; cook and stir 1 minute. Stir in remaining ingredients; bring to a boil. , Reduce heat; simmer, covered, until vegetables are tender, 1 to 1-1/2 hours. Remove bay leaf.