leafy green vegetable soup recipe

This soup is exactly what it claims to be: a super simple, very green soup. Looks awesome – we will definitely give this one a try. You can use all sorts of greens – simply adjust the cooking time accordingly. Serve sprinkled with paprika and cayenne pepper to taste. 2 servings . And I really look forward to a sharing new weekend reading post on Saturday. mhmm this sounds so good! Add the water, potato, parsnip, kohlrabi or turnip, and green beans- Bring to a boil, lower the heat and cover, simmer for 5 minutes. No! I love how you can dress up this soup with beans, grains, avocado toast etc – making it perfect for just about any mood! This sounds amazing, and I love the green color:). Freaking. Divide the pasta among 4 serving bowls. Stir in the kale or other leafy greens, cover, and simmer for 5 minutes, or until the kale is bright green and wilted. white asparagus, leek, salt, butter, chive, pepper, small potato and 1 more. I am so into the white beans, I bet they add the perfect substance/ texture to the soup . Hearty but not too heavy, it is a wonderful dish for summer and autumn. Please try again. i think i’ll follow suit of Amberley above, because I’m in college and also sometimes overbuy vegetables, and they go bad, and I hate throwing them out! ALL RIGHTS RESERVED ©2020 Allrecipes.com, Inc. 1 leek, white part only, cut into thin strips, 2 slices Parma ham, about 55 g (2 oz) in total, trimmed of fat, then cut into thin strips or chopped, 150 g (5 1/2 oz) Swiss chard, spinach or spring greens, or a mixture, very finely shredded, 3 small ripe tomatoes or whole tinned tomatoes, diced, 1.5 litres (2 3/4 pints) chicken or vegetable stock, a pinch of crushed dried red chillies (optional), 250 g (9 oz) small pasta shapes, such as conchigliette (shells) or ditalini (small thimbles), 55 g (2 oz) fresh basil, stalks discarded, then thinly sliced or torn. Another bonus: this super green vegetable soup can be ready in just under 30 minutes, including prep time! There are certainly bolder and more exciting soups out there, but if you’re looking for an easy, healthy way to eat more greens–one that’s neither a green juice nor a smoothie nor a salad–this soup is the answer. Add the leek and onion and cook for 5 minutes or until slightly softened. The flavors are mellow and simple: a bit of ginger, onion, and garlic, combined with the freshness and slight bitterness of leafy greens. Add the potatoes, salt, and broth to the pot. Crafting a thoughtful, practical newsletter is part of my goal to help you approach vegan cooking with a sense of ease and confidence! Add the peas, zucchini, and small cannellini beans and season to taste- Cover and simmer for about 25 minutes, until all vegetables … Pour the olive oil into a large pot, and place over medium-high heat. Anything with garlic in it also gets extra points from me :-). Pureed vegetable soups are a cold-weather standby in my house, and I make them without a recipe with whatever I have on hand. It began as a means of using up kale, spinach, and other green odds and ends, and it’s become a kind of comfort food, a recipe that I appreciate anew each time I prepare it. Reduce to a simmer. As you can see, when I made it this week I added cooked rice and pumpkin seeds, which made a lovely addition to the bowl. The potatoes and the splash of plant milk keep it creamy and give it some heft, but it’s also light and fresh, a great way to welcome asparagus when the season hits, or to put your chard and spinach to good use. * For a Chinese-style version, omit the fennel seeds, parsley, Parma ham, basil and Parmesan, and spice the soup with 1–2 tbsp peeled and finely chopped fresh root ginger and soy sauce to taste. Bring to a boil. I get the same remarks about my green smoothies, etc, so seriously, take it as a compliment Your email address will not be published. https://www.eastewart.com/nutrition-tips/leafy-greens-recipes Preparation: Warm pot, then add ghee (clarified butter) or safflower oil. Sometimes the simplest recipes are the best Looks delicious, Gena!! A few thyme brigs . But it's not that much easy when you already lost your appetite due to illness. Salt to taste . ❤❤❤ I just finished making this, (and devouring a bowl), only to hear “what even is that? Salt to taste . First time making green soup and I am pleasantly surprised. i’ve been loving soups. cooked rice, cooked quinoa, coconut bacon, toasted chickpeas, toasted pepitas, fresh herbs, etc. It’s fab, thank you so much! The combination of potatoes and greens definitely helps to keep flavors balanced. This soup is exactly what it claims to be: a super simple, very green soup. 1 Tbsp of chopped garlic . Meanwhile, cook the pasta in boiling water for 10–12 minutes, or according to the packet instructions, until al dente. You can serve the soup as an appetizer before a spring meal, or you can pair it with a hearty main dish for a simple weeknight supper. We have a food share from a local Organic farm where we get a lot of greens and root veggies. Seriously, I’m in heaven right now, and it was so easy! Bravo!! Add the garlic and ginger and cook for another minute, or until the garlic is very fragrant. I’ll definitely make this again! So I improvised and used two very thinly sliced zucchini instead, in keeping with the green theme. I actually switched out the potatoes for spinach and ended up with an even greener soup, it was just delicious. Heat the oil in a large saucepan. Required fields are marked *. 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). Made this tonight as part of Project: Keep Kait healthy and her cranky guts, happy. Add the water, potato, parsnip, kohlrabi or turnip, and green beans- Bring to a boil, lower the heat and cover, simmer for 5 minutes. So, if you’re trying to entice a family member, friend, or roommate to eat more leafy greens, I suspect this would be a great choice. 1 Tbsp of chopped garlic . Soup will keep in an airtight container for up to three days and can be frozen for 2-3 weeks. Add the crushed dried chillies, if using. Pureed vegetable soups are a cold-weather standby in my house, and I make them without a recipe with whatever I have on hand. 2) I’m a college student, so this recipe had to be easy as all heck for me to prepare on a Thursday night during the week before finals!! white asparagus, leek, salt, butter, chive, pepper, small potato and 1 more. I typically use broccoli in the winter (now that I’m starting to love broccoli stems, I suspect I’ll often use those), but asparagus is perfect in spring and zucchini is ideal for summer. Your email address will not be published. White and Green Asparagus Soup Kooking. Stir 150 g (5 1/2 oz) plain low-fat yogurt until smooth, then stir into the soup, off the heat. I like to top the soup with rice, legumes, and other easy stir-ins as a means of adding texture. A, B1, B6, E, niacin * C, folate, calcium, iron * copper. Used a mix of asparagus, chard, and spinach and made some jasmine rice on the side. My favorite part had to be the fact I was able to adapt it to fit the vegetables I had in my fridge about to go bad. And it seems to be a great cleanse for the digestive system…what an easy way to get greens in. There’s always something a little strange about sharing a personal “staple”–something you’ve been making so regularly for so long that you don’t even stop to think about whether or not other people would like it–with another person. Hearty but not too heavy, it is a wonderful dish for summer and autumn. The best part of making this soup is allowing it to change as the seasons change. Add the carrot, garlic, fennel seeds, parsley and Parma ham. How on earth does that happen?? In other words, all greens are welcome.

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