Going Green Recipes: Green Soup
July 25, 2014
Even during the heat of the summer, these “green” soup recipes are easy to whip up without too much heat in the kitchen! They’re extremely tasty and perfect for lunch or dinner, hot or cold. And the best thing is, they are made with healthy vegetables and are full of fiber. It’s a great way to get your kids to eat healthy veggies.
Summertime Sweet Asparagus Soup
Gluten-Free and dairy-Free, this recipe from the Huffington Post is a light way to get your green veggies this summer.
- 1 tablespoon extra-virgin olive oil
- 1/2 pound asparagus, trim the ends and cut into 2-inch pieces
- 1 medium Vidalia onion, thinly sliced
- 1 1/2 cups water
- 1/2 pound fresh baby spinach
- 1 scallion, thinly sliced
- 1 cucumber, peeled and diced
- 1 ripe avocado, pitted, peeled and diced
- 1/4 cup fresh cilantro, finely chopped
- 2 teaspoons freshly squeezed lemon juice
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons slivered almonds
- Heat olive oil in a large skillet over medium heat. Add asparagus and Vidalia onions. Cook for 4-5 minutes, stirring often. Remove from heat.
- Puree asparagus and Vidalia onion mixture in a blender with 1/2 cup water until smooth.
- Add spinach, scallions, cucumbers and the remaining cup of water. Blend until smooth.
- Add avocado, cilantro, lemon juice, sea salt and pepper. Puree until smooth.
- Pour soup into bowls. Garnish with slivered almonds and serve.
Baby Spinach Soup Topped with Chunky Green Olives
A delicious recipe from Taste, this soup is rich with cream and cheddar cheese.
- 2 tablespoons butter
- 2 cloves garlic, thinly sliced
- 6 spring onions, chopped
- 1 3/4 cups baby spinach
- 4 cups chicken stock
- 4 tablespoons cream
- 1 cup green olives, sliced
- 1 tablespoons oregano
- 3 tablespoons olive oil
- Sea salt and freshly ground black pepper, to taste
- Small wedge aged cheddar cheese
- In a frying pan, over medium heat, melt butter and sauté garlic until soft and fragrant.
- Add spring onion and spinach and cook until spinach is wilted but still vibrant green in color.
- Add chicken stock and bring to a gentle simmer. Remove from the heat.
- Transfer to a blender or food processor (or use a hand blender). Purée the spinach mixture until smooth.
- Pour into a saucepan, add the cream and gently heat until warmed through. Season to taste.
- In a separate bowl, combine olive, oregano and olive oil and season to taste.
- Serve the soup warm, topped with a spoonful of chunky oregano olives and a grating of cheese.
Both soups are such a pretty green that your kids should be attracted to the color even if they do not like their vegetables. They can also be served hot or cold and make for a refreshing meal when paired with a salad.
photo credit: timlewisnm via photopin cc