I hope you enjoy this humble recipe. https://www.thespruceeats.com/homemade-vegetable-soup-recipes-3378031 This post may contain affiliate links. How on earth does that happen?? Not only is this soup delicious, you can almost feel those vitamin-packed leafy greens doing you good as you eat it. Which tells you three very important things! I always overbuy for myself. Continue cooking for about 5 minutes, stirring occasionally. I almost always add kale or spinach, but I’ve used chard, too. i’ve been loving soups. The Best Green Leaf Soup Recipes on Yummly | Green Pea Soup With Ham, Monochrome Green Soup, ... onion, paprika, turmeric, vegetable stock, olive oil, garlic and 2 more. 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!! Preparation: Warm pot, then add ghee (clarified butter) or safflower oil. You can use all sorts of greens – simply adjust the cooking time accordingly. Add the broccoli (or other vegetable). You’re welcome! So delicious! Stir in the shredded greens and the tomatoes, and cover the pan. It seems easy to say that patients should take a light and non spicy diet. This field is for validation purposes and should be left unchanged. Heat the olive oil in a large stock or soup pot over medium heat. Reduce to a simmer. I’ll definitely make this again! Good. So glad that you enjoyed it. Add the garlic and cook until golden brown, about 2 minutes. 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. This was amazing soup very tasty and filling thank you so much. Ingredients: ½ cup butternut squash, chopped* ¼ cup of chopped yellow onion . Green Leafy Vegetable Soup. white asparagus, leek, salt, butter, chive, pepper, small potato and 1 more. Your email address will not be published. Learn how your comment data is processed. In the spirit of wasting nothing right now, I used this recipe as a jumpimg off point in order to use up a ton of chard, kale and mustard green stems I saved from this week’s salads. The whole thing fit beautifully in my Vitamix and came out velvety smooth. Each week, you can expect accessible recipes and links to thought-provoking articles. Stir 150 g (5 1/2 oz) plain low-fat yogurt until smooth, then stir into the soup, off the heat. 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. Leafy Green Recipes. So so so good, this is a staple now! Stir in the kale or other leafy greens, cover, and simmer for 5 minutes, or until the kale is bright green and wilted. Seriously, I’m in heaven right now, and it was so easy! Serve immediately. Add the carrot, garlic, fennel seeds, parsley and Parma ham. 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! So. !!! 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. Thanks for the recipe! This soup sounds delightful and I love the lighting and composition in that top photo, beautiful. Ingredients: ½ cup butternut squash, chopped* ¼ cup of chopped yellow onion . Hearty but not too heavy, it is a wonderful dish for summer and autumn. It’s not fussy, it’s not fancy, and it’s not hard to make. Add the peas, zucchini, and small cannellini beans and season to taste- Cover and simmer for about 25 minutes, until all vegetables … And it seems to be a great cleanse for the digestive system…what an easy way to get greens in. First time making green soup and I am pleasantly surprised. Anything with garlic in it also gets extra points from me :-). It also makes great leftovers for the next day's lunch. https://www.eastewart.com/nutrition-tips/leafy-greens-recipes Please try again. ❤❤❤ I just finished making this, (and devouring a bowl), only to hear “what even is that? 3) It is officially the right color! Used a mix of asparagus, chard, and spinach and made some jasmine rice on the side. Add the peas, zucchini, and small cannellini beans and season to taste- Cover and simmer for about 25 minutes, until all vegetables are tender. Divide the pasta among 4 serving bowls. In other words, all greens are welcome. Steven actually really liked the soup, and he was pleasantly surprised by the fact that it’s not overly green tasting. LOVE how simple, delish, nutritious, and versatile this is. Add the crushed dried chillies, if using. So I improvised and used two very thinly sliced zucchini instead, in keeping with the green theme. Salads, soups, stews, and more dishes to get the most out of tough leafy greens like kale and collards, along with gentler ones like romaine and arugula. The flavors are mellow and simple: a bit of ginger, onion, and garlic, combined with the freshness and slight bitterness of leafy greens. 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. Pureed vegetable soups are a cold-weather standby in my house, and I make them without a recipe with whatever I have on hand. This soup is exactly what it claims to be: a super simple, very green soup. I made this soup and it was fantastic! It’s not fussy, it’s not fancy, and it’s not hard to make. Not only is this soup delicious, you can almost feel those vitamin-packed leafy greens doing you good as you eat it. Made this tonight as part of Project: Keep Kait healthy and her cranky guts, happy. 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. Your email address will not be published. The best part of making this soup is allowing it to change as the seasons change. Other greens that are good in this soup include Chinese leaves, pak choy, Chinese choy sum, kale and watercress. Preparation: Warm pot, then add ghee (clarified butter) or safflower oil. Salt to taste . I am so into the white beans, I bet they add the perfect substance/ texture to the soup . ?” from my typical college apartment-mates in the other room staring at the cooling pot on the stove. Leafy vegetable soup is the best alternative for those patients who want to change their mouth taste. Simmer for 5-10 minutes, or until the vegetables are tender. While yes, I do it an inhuman amount of vegetables, nobody eats THAT much. This soup is exactly what it claims to be: a super simple, very green soup. 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. And I really look forward to a sharing new weekend reading post on Saturday. For what it’s worth, I made the soup for Steven for the first time this week. I threw in some kohlrabi, kale, chard, and yu choy (and a bit of extra ginger) and it turned out perfect!! 2 servings . 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. 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. The combination of potatoes and greens definitely helps to keep flavors balanced. If you use these links to buy something I may earn a commission. Pour the olive oil into a large pot, and place over medium-high heat. Serve sprinkled with paprika and cayenne pepper to taste. Freaking. It’s fab, thank you so much! Oops! 1 Tbsp of chopped garlic . I like to top the soup with rice, legumes, and other easy stir-ins as a means of adding texture. Pureed vegetable soups are a cold-weather standby in my house, and I make them without a recipe with whatever I have on hand. Or you can simply serve the soup with a plate of avocado toast and call it a day. You can use all sorts of greens – simply adjust the cooking time accordingly. Add the leek and onion and cook for 5 minutes or until slightly softened. Nothing better for the day after a holiday cooking, Nantucket cranberry pie ❤️ Add the onion. Season to taste with salt and pepper. 〰️ But it's not that much easy when you already lost your appetite due to illness. 1) Will these 6 servings last me 6 days? * For a vegetarian soup with a Middle Eastern flavour, omit the Parma ham and use vegetable stock. 3 big handfuls of chopped mixed kale and Swiss chard leaves* 1 Tbsp ghee or safflower oil . Just the thing I’m looking for as I start on my IBD journey. White and Green Asparagus Soup Kooking. I personally can’t eat potatoes, so I subbed in butternut squash I had pre-cut up from TJs. Add the onions and paprika; lower … Required fields are marked *. Also, somehow I was out of onion?? A few thyme brigs . I get the same remarks about my green smoothies, etc, so seriously, take it as a compliment Add the garlic and ginger and cook for another minute, or until the garlic is very fragrant. Salt to taste . Ladle the soup into the bowls and sprinkle with the basil, grated Parmesan and rocket, if using. This site uses Akismet to reduce spam. 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. Cook for about 2 minutes or until the greens are slightly softened, then pour in the stock. Add the water, potato, parsnip, kohlrabi or turnip, and green beans- Bring to a boil, lower the heat and cover, simmer for 5 minutes. We’re going to eat it with warm bread and butter for as long as the soup (and bread) lasts. I love how you can dress up this soup with beans, grains, avocado toast etc – making it perfect for just about any mood! white asparagus, leek, salt, butter, chive, pepper, small potato and 1 more. No! 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