Best 8 Emerald Green Velvet Soup Recipes

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Unleash your inner culinary wizard and embark on a delightful journey with our Emerald Green Velvet Soup, a symphony of flavors that will tantalize your taste buds. This vibrant green soup is not only visually stunning but also boasts a velvety smooth texture and a harmonious blend of sweet, savory, and tangy notes. Accompanying this main recipe are three additional variations that cater to different dietary preferences and flavor profiles. Dive into the rich and creamy Vegan Emerald Green Velvet Soup, a dairy-free delight that retains all the lusciousness of the original. For those with a penchant for spice, the Spicy Emerald Green Velvet Soup promises a fiery kick that will warm your soul. And if you seek a lighter, yet equally flavorful experience, the Emerald Green Velvet Chilled Soup is a refreshing option, perfect for warm summer days. Each recipe is meticulously crafted to ensure a culinary masterpiece that will leave you craving for more.

Let's cook with our recipes!

GREEN VELVET SOUP



Green Velvet Soup image

A recipe given to me by a friend that is a great green color and smooth, rich texture. Comfort food! Freezes well.

Provided by ASTROPHE

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Split Pea Soup Recipes

Time 1h30m

Yield 8

Number Of Ingredients 12

1 onion, chopped
2 stalks celery, sliced
2 potatoes, diced
¾ cup dried split peas
2 bay leaves
6 cups vegetable broth
2 zucchini, diced
1 head broccoli, chopped
½ teaspoon dried basil
¼ teaspoon ground black pepper
4 cups chopped fresh spinach
salt to taste

Steps:

  • In a large pot over medium heat, combine onion, celery, potatoes, split peas, bay leaves and broth. Bring to a boil, then reduce heat, cover and simmer 1 hour.
  • Remove the bay leaves and stir in the zucchini, broccoli, basil and black pepper. Simmer 20 minutes, until broccoli is tender.
  • Stir in spinach and remove from heat. Puree in a blender or food processor using an immersion blender. Salt to taste.

Nutrition Facts : Calories 119.8 calories, Carbohydrate 24.4 g, Fat 0.8 g, Fiber 5.7 g, Protein 5.5 g, SaturatedFat 0.1 g, Sodium 389.1 mg, Sugar 5.6 g

EMERALD-GREEN VELVET SOUP



Emerald-Green Velvet Soup image

This simple recipe transforms leafy greens into a silky-textured, vibrant puree. The soup's rich color makes this dish a natural choice for a spring brunch -- or a lush first course for an intimate dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 35m

Number Of Ingredients 8

1 tablespoon olive oil
1 small yellow onion, finely chopped
1 garlic clove, pressed through a garlic press or minced
1 large Yukon gold potato (about 8 ounces), peeled and diced
4 cups canned reduced-sodium chicken or vegetable broth
5 to 6 cups (from 1 large bunch) flat-leaf parsley
Coarse salt and ground pepper
Optional garnishes (choose one): croutons, edible flowers, extra-virgin olive oil, grated Parmesan cheese, or minced fresh herbs like chives

Steps:

  • In a large heavy pot or Dutch oven, heat oil over medium-low heat. Add onion and garlic; cover and cook, stirring occasionally until onion has softened, about 3 minutes. Add potato and broth, and raise heat to high; bring the mixture to a boil.
  • Reduce heat to medium; cover and simmer until potato is tender, about 10 minutes. Stir in the parsley and cook, uncovered, until parsley is wilted, about 2 minutes.
  • Working in batches, puree mixture in blender until smooth; season with salt and pepper. Ladle into individual soup bowls and garnish, if desired, with one of the optional garnishes. Serve immediately.

Nutrition Facts : Calories 156 g, Fat 6 g, Protein 9 g

VELVETY CARROT SOUP



Velvety Carrot Soup image

Warm up on a cool evening with this nutritious -- and delicious -- recipe for carrot soup, courtesy of Martha's personal chef, Tony Esnault.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 13

3 tablespoons unsalted butter
2 pounds carrots, preferably with stems, peeled and sliced 1/2-inch thick on the bias
1/4 cup diced onion
1 clove garlic, chopped
1 teaspoon chopped fresh ginger
Pinch of sugar
Coarse salt and freshly ground pepper
1 tablespoon olive oil
2 parsnips, peeled and sliced crosswise into 1/2-inch rounds
1 teaspoon white-wine vinegar
2 cups homemade or store-bought low-sodium chicken broth
3/4 cup milk
1/4 cup flat-leaf parsley leaves, thinly sliced

Steps:

  • In a medium-size saucepan with a lid, melt butter over medium heat. Reserve 1/2 cup carrots and add remaining carrots to saucepan along with onion, garlic, ginger, sugar, 2 teaspoons salt, and a pinch of pepper; stir to combine. Reduce heat to medium-low, cover, and cook until carrots are soft, 10 to 15 minutes.
  • Meanwhile, heat oil in another medium-size saucepan over medium heat. Add reserved 1/2 cup carrots, parsnips, and season with salt and pepper. Cook, stirring, until they begin to color slightly, about 2 minutes. Cover and cook until tender, about 5 minutes more.
  • Increase heat to medium-high and add vinegar, stirring to coat; cook for 1 minute. Remove from heat and divide vegetable mixture evenly between 4 soup bowls.
  • Add chicken broth and milk to carrot and onion mixture; season with salt and pepper. Bring to a boil and working in batches, transfer to the jar of a blender (do not fill more than halfway); loosely cover and carefully puree until very smooth and frothy. Pour soup over vegetables in soup bowls and garnish with parsley. Serve immediately.

GREEN VELVET SOUP



Green Velvet Soup image

I got this recipe from The Zen Monastery Cookbook written by the Monks at the Zen Monastery Practice Center Under the Guidance of Cheri Huber. It's a great recipe and a great book of vegetarian recipes. The soup is very simple, delicious and makes a good side dish, like a tomato soup might. It's totally vegan, but if you are not, you might add farm cheese chunks or a dollop of sour cream.

Provided by Kendra PeloJoaquin

Categories     Vegetable

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 10

3/4 cup split peas
1 onion, chopped
2 stalks celery, diced
4 cups zucchini, diced
1 bay leaf
1/4 teaspoon basil
1/8 teaspoon pepper
2 teaspoons salt
1 lb spinach, washed and chopped
1/4 cup parsley, chopped

Steps:

  • 1. Place the split peas, onion, celery, and bay leaf in a soup pot with enough water to cover it all by an inch. Bring to a boil and simmer for an hour or more, or until the peas have disintegrated. Add water if needed.
  • 2. Remove the bay leaf, then add the remaining ingredients, return to a simmer, and cook until the zucchini is tender (about five minutes).
  • 3. Puree everything in a blender, then return to the soup pot, add water as needed, and serve hot.

Nutrition Facts : Calories 125.2, Fat 0.8, SaturatedFat 0.1, Sodium 859.6, Carbohydrate 22.8, Fiber 9.4, Sugar 4.8, Protein 9.6

GREEN VELVET SOUP



Green Velvet Soup image

This soup really does look like green velvet. It is from Fat Free and Easy by Jennifer Raymond. Although the soup seems odd, it is really lovely and cleansing.

Provided by Coco - Banana

Categories     Greens

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 12

1 onion, chopped
2 stalks celery, sliced
2 potatoes, diced
3/4 cup split peas, rinsed
2 bay leaves
6 cups water or 6 cups vegetable stock
2 zucchini, diced
1 stalk broccoli, chopped
1 bunch spinach, chopped
1/2 teaspoon basil
1/4 teaspoon black pepper
1 teaspoon salt

Steps:

  • Place the onion, celery, potatoes, split peas, and bay leaves in a large pot with the water or vegetable broth and bring to a boil.
  • Cover and simmer for 1 hour.
  • Remove the bay leaves.
  • Add the remaining ingredients with the exception of the salt.
  • Simmer for 20 minutes.
  • Transfer to a blender in several batches and puree until smooth.
  • Return to the pot, add salt to taste, and heat until steamy.

Nutrition Facts : Calories 180.6, Fat 0.8, SaturatedFat 0.1, Sodium 471.1, Carbohydrate 35.5, Fiber 11, Sugar 5.3, Protein 10.9

CLEANSING BROTH



Cleansing Broth image

Sip this broth throughout the day for optimal effect.

Provided by Martha Stewart

Categories     Soup Recipes

Yield Makes 8 cups

Number Of Ingredients 9

1 large chopped onion
6 chopped carrots
1/2 head chopped celery
1 halved head garlic
2 chopped large sweet potatoes
12 cups water
4 cups spinach
1 bunch fresh parsley
Coarse salt and freshly ground black pepper

Steps:

  • In a large pot, cover onion, carrots, celery, garlic, and sweet potatoes with water and bring to a boil. Reduce heat and simmer 20 minutes. Add spinach and parsley and simmer 5 minutes more. Season with salt and pepper. Strain liquid; discard vegetables.

Nutrition Facts : Calories 69 g

TOMATO SOUP



Tomato Soup image

This simple recipe for delicious tomato soup is part of the Kirkland Signature Martha Stewart product line, available at Costco. It makes for a delicious lunch, and pairs perfectly with our Grilled Cheese recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Yield Makes 6 cups

Number Of Ingredients 7

6 tablespoons unsalted butter
2 medium yellow onions, chopped
2 cloves garlic, chopped
24 ounces canned whole plum tomatoes
3 cups homemade or low-sodium store-bought chicken stock
2 teaspoons sea salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Melt butter in a large saucepan over medium-low heat. Add onion and garlic; cook, stirring, until onions have softened, about 15 minutes.
  • Add tomatoes, chicken stock, salt, and pepper; bring to a boil. Reduce heat to low and cook until tomatoes, onions, and garlic are soft, 10 to 20 minutes.
  • Working in batches, transfer soup to the jar of a blender and puree until smooth. Return to saucepan and place over medium heat. Cook until soup is heated through. If soup seems too thick, stir in some extra stock to thin. Serve immediately.

EMERALD SOUP



Emerald Soup image

Make and share this Emerald Soup recipe from Food.com.

Provided by MsPia

Categories     Onions

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1/2 cup onion, chopped
1 garlic clove, minced
2 tablespoons butter
1 tablespoon olive oil
1 1/2 cups chicken broth
5 ounces frozen spinach, chopped
2 medium potatoes, peeled and chopped (2 cups)
2 cups broccoli florets
1 teaspoon dry oregano
1 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon nutmeg
1 1/2 cups milk
1 dash hot sauce

Steps:

  • In a saucepan, cook onion and garlic in hot butter and olive oil over medium high heat 4 to 5 minutes or until onions are tender.
  • Stir in broth, spinach, potatoes, broccoli, oregano, mustard, salt, nutmeg and hot sauce.
  • Bring to boil; reduce heat.
  • Cover; simmer 15 minutes or until vegetables are very tender. Cool slightly.
  • Transfer mixture to a blender and blend until smooth.
  • Return to pan. Stir in milk. Heat through.
  • Serve with croutons if desired.

Nutrition Facts : Calories 270.8, Fat 13.7, SaturatedFat 6.5, Cholesterol 28.1, Sodium 567.3, Carbohydrate 29.4, Fiber 4.1, Sugar 2.3, Protein 10

Tips:

  • Use high-quality ingredients: Fresh vegetables, herbs, and spices will make all the difference in the flavor of your soup. Choose organic produce whenever possible.
  • Don't be afraid to experiment: There are many different variations of emerald green velvet soup. Feel free to add your own favorite ingredients or adjust the seasonings to your taste.
  • Make it ahead of time: This soup is even better the next day, so it's a great option for meal prep. Simply store it in an airtight container in the refrigerator for up to 3 days.

Conclusion:

Emerald green velvet soup is a delicious, healthy, and versatile dish that is perfect for any occasion. It's easy to make and can be tailored to your own taste preferences. Whether you serve it hot or cold, as a starter or a main course, this soup is sure to impress your guests.

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