Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, green soup. One of my favorites. This time, I will 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. 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. This super green soup is jam packed with all your favorite green veggies from peas, to broccoli to spinach!
Green Soup is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It is simple, it is quick, it tastes delicious. Green Soup is something that I have loved my entire life. They are nice and they look wonderful.
To begin with this particular recipe, we must first prepare a few components. You can have green soup using 10 ingredients and 2 steps. Here is how you can achieve it.
The ingredients needed to make Green Soup:
- Make ready 1 bunch Kale chopped
- Make ready 1 Green beans chopped
- Prepare 1 bunch Asparagus chopped
- Get 1 Zucchini chopped
- Make ready 2 Yellow squash chopped
- Get 1 bunch Broccoli
- Prepare 1/2 can Artichoke hearts
- Take 1 Veggie bouillon
- Take 1/2 tsp Salt or more to taste
- Make ready 1/4 cup Olive oil
Dairy Free, Oil Free, and Vegan. I'm a soup-year-round kind of gal. Wash the greens thoroughly, trim off their stems, and slice the leaves. The idea behind this soup: how to eat a salad without eating a salad.
Instructions 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.
Wash the greens thoroughly, trim off their stems, and slice the leaves. 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. 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).
So that is going to wrap this up with this special food green soup recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
