Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, green soup. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
This chard and spinach soup gets complex flavor from slowly cooked onions and lemon juice, while a sprinkle of rice gives it body and a velvety texture. Serve with a swirl of fruity, fragrant extra-virgin olive. I made them this redeeming and restorative green soup, which our friend Tessa had made for us at a girls' night past. I'm well aware that this soup is mossy green and won't win any beauty pageants.
Green Soup is one of the most popular of recent trending foods on earth. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. Green Soup is something which I’ve loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook green soup using 10 ingredients and 2 steps. Here is how you cook that.
The ingredients needed to make Green Soup:
- Make ready 1 bunch Kale chopped
- Prepare 1 Green beans chopped
- Get 1 bunch Asparagus chopped
- Make ready 1 Zucchini chopped
- Get 2 Yellow squash chopped
- Prepare 1 bunch Broccoli
- Make ready 1/2 can Artichoke hearts
- Get 1 Veggie bouillon
- Make ready 1/2 tsp Salt or more to taste
- Prepare 1/4 cup Olive oil
I'm a soup-year-round kind of gal. The idea behind this soup: how to eat a salad without eating a salad. We packed it full of green veggies and savory alliums. The combination of greens is totally flexible, so feel free to use up your leftover.
Steps to make Green Soup:
- Add oil and veggies to pan and enough water to cover veggies. Add bouillon and salt to taste, cover and cook until veggies are soft, about 20 minutes.
- Transfer to blender and blend. Top with pesto drizzle or what ever you fancy! I used olive oil and brags nutritional yeast.
We packed it full of green veggies and savory alliums. The combination of greens is totally flexible, so feel free to use up your leftover. Puree the soup in the pot with an immersion blender until perfectly smooth or in a regular blender in batches (return it to the pot). Wash the greens thoroughly, trim off their stems, and slice the leaves. We'll be the first to admit that green soup isn't very successful at getting stomach's rumbling.
So that is going to wrap it up for this special food green soup recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
