Super Simple Very Green Soup Recipes

Steps:

• Cut the broccoli florets from the stems. Peel the tough outer skin from the stems and trim off the fibrous ends. Cut the stems lengthwise into slices about 1/2-inch thick and then crosswise into 1/2-inch pieces.
• Heat the olive oil and butter in a soup pot over medium-high heat until hot. Add the garlic and cook until light brown. Add the onion and celery, lower the heat to medium, and season with salt and pepper. Cook the vegetables slowly until tender, about 10 minutes. Regulate the heat so the vegetables cook without taking on color.
• Add the thyme and stir. Add the broccoli stems, stock, and salt and pepper, to taste, and bring to a boil. Cook, uncovered, for about 3 minutes. Add the florets and continue to cook until very tender, about 5 minutes more.
• Puree the soup in a blender in small batches. Add some of the spinach and some of the lemon zest to each batch and then puree it. (The soup can be made to this point, covered, and refrigerated for up to 1 day or frozen for up to 1 month.)
• Return the soup to the pan and reheat over gentle heat. Stir in the cream. Taste and adjust the seasoning with salt and pepper. Keep warm.
• Chef's Note: When I plan on finishing a dish with the addition of a dairy product, as I do here with cream, I often add a dairy product early in the cooking, too, as I do with the butter in the initial cooking of the vegetables. It melds the flavors.

Steps:

• Heat oven to 375°F. Line rimmed baking pan with foil.
• In 5-quart Dutch oven, heat 2 teaspoons of the oil over medium heat. Cook onions, carrot and celery in oil 9 to 12 minutes, stirring occasionally, until carrots are just tender. Stir in garlic, salt, dried herbs and pepper; cook about 1 minute or until garlic is fragrant. Add beans and broth. Increase heat to high; heat to simmering. Cover; reduce heat to medium-low, and simmer 15 minutes. Stir in baby greens; simmer 4 to 5 minutes or until greens are tender.
• Meanwhile, place baguette slices on pan; brush with remaining 4 teaspoons oil. Bake 8 to 9 minutes or until crispy and lightly browned.
• To serve, divide soup among bowls; top with Parmesan cheese, and serve with baguette.

Steps:

• Place a large pot over medium heat on the stove. Add some olive oil, the garlic, chilli and leek (or onion, if using). Saute gently for 2 minutes. Do not allow leek to change colour; remember the soup is a 'green' soup so the vegetables should stay as green as possible - we don't want them browned!
• Add the celery and saute gently for another 2 minutes.
• Add broccoli, zucchini and capsicum, stirring all ingredients together. Saute gently for approximately 10-15 minutes, stirring regularly. Use your best judgement at this point; vegetables should be softened but not mushy, and they should not be changing colour.
• Add chicken stock, water and lemon juice and seeded mustard. Cover pot and bring to boil. Allow to simmer for 20-30 minutes, or until vegetables are soft but not disintegrating.
• Puree the soup well, using either a stick blender or carefully blending batches in a food processor. If soup is too thick, add more water until you achieve the consistency you prefer.
• Once pureed, transfer soup back to pot and add lentils (if using). Bring to boil and simmer gently for another 5 minutes. Taste and adjust seasoning as necessary (I never add salt but some might feel it is necessary to put some in).
• Enjoy!

Steps:

• Caramelize onions over medium low heat in a large stock pot or dutch oven with lid on, stirring occasionally. Cook until deep brown and cooked down, 30+ minutes.
• Add carrots, arborio rice and 2 C broth. Bring to a boil, stir, and then simmer for 15 minutes.
• Wash greens, removing tough stems from kale and beet greens. Add to pot with remaining broth. Stir and cook over medium heat until greens are cooked, about 15 minutes.
• Add nutritional yeast, cayenne and salt and pepper to taste. Add additional water as needed depending on whether you want a thick stew or thinner brothier soup.
• Blend using immersion blender or in blender until soup is smooth and creamy.
• Top with a squeeze of lemon and/or a dollop of Greek yogurt.

Steps:

• Heat olive oil in a small frying pan over medium-high heat. Cook and stir onions in the hot oil until until translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion is very tender and dark brown, about 30 minutes more.
• Pour vegetable broth into a pot and place over medium heat. Add rice and minced garlic; stir in kale and spinach, adding more broth if necessary. Add onions to the pot. Allow the greens to reduce and rice to fully cook, about 45 minutes.
• Use an immersion blender to blend to desired consistency. Add goat cheese and use the blender again to create a creamy texture. Stir in lemon juice, salt, and pepper.