Green Veggie Soup Recipes

Steps:

• Put the spring onions, potato and garlic into a large pan. Pour over the vegetable stock and bring to the boil.
• Reduce the heat and simmer for 15 mins with a lid on or until the potato is soft enough to mash with the back of a spoon.
• Add the peas and bring back up to a simmer. Scoop out around 4 tbsp of the peas and set aside for the garnish.
• Stir the spinach and yogurt into the pan, then carefully pour the whole mixture into a blender or use a stick blender to blitz it until it's very smooth. Season to taste with black pepper.
• Ladle into bowls, then add some of the reserved cooked peas and scatter over your favourite soft herbs or cress. Serve with crusty bread, if you like.

Steps:

• Heat the EVOO in large Dutch oven over medium heat. Add the anchovies into the oil and stir until they melt away into the oil. Add the garlic and chiles, and stir for 2 minutes. Then add the vermouth. Add the potatoes, celery, carrots and onions, and cook partially covered 7 to 8 minutes. Stir in the tomatoes and season with pepper. Wilt in the greens and season with a little nutmeg. Once the greens have wilted, add the chicken and vegetable stocks and bring to boil. Reduce the heat and simmer for a few minutes. Then season with salt, if necessary.
• Cool completely and store in the refrigerator for a make-ahead meal.
• To serve, reheat over medium heat and stir in the parsley. Serve with cheese and bread.

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.

Steps:

• In a big soup pot, saute bacon over medium heat until browned and crispy; about 5 minutes.
• Remove with a slotted spoon to a plate lined with paper towels; set aside.
• Add in garlic, celery, onion, carrot, bay leaves, and thyme to the pot; saute until vegetables are softened, about 6 minutes.
• Add in lentils, stock, and tomatoes w/ juice; bring to a boil.
• Decrease heat and simmer until lentils are tender, about 45 minutes.
• Thin with a little more stock, if needed, and simmer for 5 minutes, or until hot.
• Discard bay leaves; season to taste with salt and pepper.
• Ladle into heated bowls and garnish with reserved bacon.

Steps:

• Put the oil in a deep pan, add the garlic, ginger, coriander, turmeric and salt, fry on a medium heat for 2 mins, then add 3 tbsp water to give a bit more moisture to the spices.
• Add the courgettes, making sure you mix well to coat the slices in all the spices, and continue cooking for 3 mins. Add 400ml stock and leave to simmer for 3 mins.
• Add the broccoli, kale and lime juice with the rest of the stock. Leave to cook again for another 3-4 mins until all the vegetables are soft.
• Take off the heat and add the chopped parsley. Pour everything into a blender and blend on high speed until smooth. It will be a beautiful green with bits of dark speckled through (which is the kale). Garnish with lime zest and parsley.