Green Vegetable Soup
Green Vegetable Soup

Hello everybody, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, green vegetable soup. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Green Vegetable Soup is one of the most favored of current trending meals in the world. It is appreciated by millions every day. It is simple, it’s quick, it tastes delicious. They are fine and they look fantastic. Green Vegetable Soup is something which I have loved my entire life.

A steaming bowl of green soup, packed with the season's freshest vegetables, is a healthy way to start your meal. Green soup is loaded with hearty, fiber-rich vegetables, including dark greens like chard, spinach and kale. Vegetables to use in Cream of Green Vegetable Soup: Kale, Brussels sprouts and broccoli work well together because they're all cruciferous vegetables.

To begin with this particular recipe, we must first prepare a few ingredients. You can have green vegetable soup using 8 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Green Vegetable Soup:
  1. Get 3 cups Vegetable Stock *OR Stock of your choice
  2. Get 1/2-1 Onion
  3. Get 1 Potato
  4. Prepare 2-3 cupfuls Green Vegetables
  5. Make ready 1 Bay Leaf
  6. Make ready *Today I added Broad Beans, Broccoli, Green Beans and Frozen Chopped Spinach
  7. Get Salt & Pepper
  8. Get Cream to serve *optional

This vegetable soup makes a fantastic quick easy meal served with a scoop of cooked quinoa, millet, buckwheat, amaranth, or a piece of crusty gluten-free bread. Put the spring onions, potato and garlic into a large pan. Pour over the vegetable stock and bring to the boil. Add the broccoli (or other vegetable).

Instructions to make Green Vegetable Soup:
  1. Cut all vegetables into small pieces. If you add Broad Beans, peel and discard skins.
  2. Place Vegetable Stock (OR Stock of your choice) in a large saucepan and add Green Vegetables as much as you can cook in the stock.
  3. Add Bay Leaf and bring to the boil, then reduce heat to low, cover and cook for 20 minutes or until vegetables are tender. Cool slightly.
  4. Remove the Bay Leaf. Using a stick blender, make it smooth. Season with Salt & Pepper as required.
  5. Drizzle with Cream and enjoy with nice crusty bread.

Once the oil is shimmering, add the chopped onion, carrot, celery, seasonal vegetables and ½ teaspoon of the salt. Add the garlic, curry powder and thyme. Add the butter and olive to a large stock pot over medium heat until butter has melted. Filled with potatoes, green split peas, carrots, celery, and plenty of spices, one bowl of this stew is low in calories but high in fiber, and the perfect weeknight dinner served with bread and a salad. A brothy green vegetable soup is a welcome change of pace in a season where warm braised meats and creamy baked casseroles often take center stage.

So that’s going to wrap it up for this exceptional food green vegetable soup recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!