3 green soup recipes to boost your health

By June 17, 2019Recipes

Creamy broccoli soup with feta and fried basil

Ingredients

  • 700–800g broccoli.
  • Fresh basil leaves (at least 6 per person).
  • Olive oil.
  • 250ml fresh cream.
  • 250ml vegetable stock.
  • Salt and black pepper 짱구 브금 다운로드.
  • Feta.

Method

  • Cut the broccoli into smaller florets.
  • Steam for about 20 minutes (until just tender).
  • Meanwhile, shallow fry the basil leaves (take care, they sputter!
  • Remove the basil from the hot oil and drain on paper towels.
  • Combine the cooked broccoli, fresh cream and vegetable stock.
  • Using a liquidiser or stick blender, liquidise the ingredients until the soup reaches the consistency you prefer (add more or less stock).
  • Season well with salt and black pepper.
  • Garnish with lots of crumbled feta and fried basil leaves.

Super simple, very green soup

Ingredients

  • 1 tbsp olive oil.
  • 1 white or yellow onion, chopped.
  • 2-3 cloves garlic, minced.
  • 2-3 tsps minced ginger (to taste).
  • 2 medium yellow potatoes peeled and roughly chopped (about half a kilo).
  • 1 tsp salt.
  • 4 cups low-sodium vegetable broth.
  • 2 heaped cups broccoli stems or florets, chopped asparagus, chopped baby bok choy, or roughly chopped zucchini.
  • 4 cups tightly packed, roughly chopped kale, Swiss chard, beet greens, or spinach.
  • 1 cup unsweetened soy or almond milk (or ½ cup cashew cream).
  • Black pepper to taste.

Method

  • Heat the olive oil in a large pot over medium heat. Add the onion. Sauté onion for 5 minutes, or until it’s clear and soft. Add the garlic and ginger and cook for another minute, or until the garlic is very fragrant.
  • Add the potatoes, salt, and broth to the pot. Bring to a boil. Reduce to a simmer.
  • Simmer, covered, for 10 minutes, or until the potatoes are tender. Add the broccoli (or other vegetables).
  • Simmer for 5-10 minutes, or until the vegetables are tender. Stir in the kale or other leafy greens, cover, and simmer for a further 5 minutes, or until the kale is bright green and wilted.
  • Transfer the soup to a blender in batches to puree thoroughly, adding water as needed if the soup is too thick (remember: you’ll also add some soy or almond milk after blending). Return the soup to the pot and stir in the plant milk and black pepper to taste, as well as a pinch of salt. Serve with toppings of choice.
  • Keep soup in an airtight container. It can be frozen for 2-3 weeks.
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Immune-boosting green soup

Ingredients

  • 2 cloves of garlic.
  • ½ chopped onion.
  • ½ chopped leek.
  • ½ cup frozen peas.
  • 2cm piece of fresh ginger.
  • ½ head of broccoli, chopped. Discard the stem.
  • 3 handfuls of fresh kale or spinach (60g).
  • 400 ml tin coconut milk.
  • 3 cups water or vegetable broth.
  • 1/8 tsp cayenne powder.
  • 1 tsp sea salt.
  • Ground black pepper to taste.
  • 4 tbsps nutritional yeast.
  • The juice of half a lemon.

Method

  • Place all the ingredients in a pot, except the nutritional yeast and the lemon juice.
  • Bring the soup to a boil and then cook over medium-high heat for 10 minutes.
  • Pour the soup into a blender, add the yeast and the juice and blend until smooth.
  • Serve the soup in a bowl and add your favourite ingredients on top.

References