Best 3 Green Vegetable Soup Recipes
Indulge in a symphony of flavors with this collection of green vegetable soup recipes, a delightful journey through the verdant realm of culinary art. From classic favorites to innovative creations, these recipes showcase the vibrant hues and diverse textures of nature's bounty. Discover the simplicity of a traditional leek and potato soup, where humble ingredients unite to create a comforting embrace. Embark on a culinary adventure with a Thai green curry soup, where aromatic spices dance with coconut milk and an array of vegetables, promising a vibrant explosion of flavors. Experience the rustic charm of aTuscan kale soup, where earthy greens mingle with cannellini beans and a hint of smoky pancetta, evoking the warmth of Italian countryside. Prepare to be tantalized by a creamy spinach and asparagus soup, where tender asparagus spears and vibrant spinach leaves surrender to a velvety embrace, offering a taste of spring's essence. Each recipe is a testament to the versatility of green vegetables, transforming them into delectable soups that nourish both body and soul.
Let's cook with our recipes!
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.
SPICY GREEN VEGETABLE SOUP
Categories Soup/Stew Vegetable Low Fat Vegetarian Quick & Easy Low Cal Low Sodium Low/No Sugar Wheat/Gluten-Free Healthy Vegan Kosher for Passover Simmer
Yield 6-8 bowls
Number Of Ingredients 13
Steps:
- FIrst do all your prep work, chop everything up, leave the cilantro to chop at the end. Heat olive oil in a large soup pot over med-high flame. Saute garlic and onions until fragrant. Toss in white part of scallion and leeks, saute until fragrant. Add celery, saute for another couple minutes. Add 8-10 cups of water, 2 cups at a time. Season with a few large pinches of sea salt, some fresh pepper and 2 bay leaves, bring to a boil. Cover and simmer for 20 minutes. After 20 minutes add bok choi stalks only. Cook for another 5. Add bok choi leaves and/or any other green leafy veg (kale, spinach..) and chopped cilantro. Taste and adjust salt and pepper. Simmer for another couple minutes. Taste one more time, should be spicy from all the onions and garlic and peppery with the perfect touch of salt. Prepare some basmati rice on the side. Optional, add a spoon of rice to the soup once plated. Garnish with cubed avocado. squeeze fresh lemon on avocado and top with a pinch of sea salt and pepper. Eat and feel great.
WEIGHT WATCHERS GREEN CURRY VEGETABLE SOUP
The most delicious soup! I'm not on WW but this is my favourite soup, my boyfriend (who is on weight watchers) adores it as he can eat 3 serves, till he is absolutely stuffed, and have used only 1 1/2 - 2 points for dinner! So tasty. One you have to try to believe it! We found it in the "Simply the Best" cookbook compiled by WW lecturers. Don't be afraid of using the fish sauce and to the quantities described, you will be very pleasantly surprised if you have not cooked with fish sauce before ;) And yes it is meant to smell like that :D Rather than dice all of the vegetables, I use the largest grating function of our food processor and this really cuts down prep time. I do dice the potato however as this is nice in the larger pieces with the zucchini slices. I also use dried coriander and therefore less than this recipe and sometimes leave it out altogether.
Provided by longleggedfly
Categories Onions
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Bring 1/4 cup water to the boil in a saucepan. Add onions, potatoes, zucchinis, carrots and curry paste and simmer for 3 minutes.
- Add boiling water, skim milk, stock cubes, fish sauce, salt, pepper and chopped coriander. Cover and simmer gently for 15 to 20 minutes or until vegetables are tender.
- Using a slotted spoon, remove 2 cups of vegetables and set aside. Puree remaining soup until smooth. Return cooked vegetables to soup. Reheat if necessary.
Tips:
- Use fresh, seasonal vegetables. This will ensure that your soup is packed with flavor and nutrients.
- Don't be afraid to experiment with different vegetables. There are many different types of vegetables that can be used to make green vegetable soup, so feel free to mix and match until you find a combination that you like.
- Use a good quality vegetable broth. This will make a big difference in the flavor of your soup.
- Season your soup to taste. Add salt, pepper, and other seasonings to taste until you reach the desired flavor.
- Serve your soup with a side of bread or crackers. This will help to soak up the delicious broth.
Conclusion:
Green vegetable soup is a delicious, healthy, and easy-to-make meal that is perfect for a quick lunch or dinner. It is also a great way to use up leftover vegetables. With a few simple tips, you can make a green vegetable soup that is sure to please everyone at your table.
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