Green Cheesy Mish Mash Soup Recipes

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GREEN CHEESY MISH MASH SOUP



GREEN CHEESY MISH MASH SOUP image

Categories     Soup/Stew

Yield 6-8

Number Of Ingredients 10

•1 onion, roughly chopped
•2 cloves of garlic
•3 tablespoons coconut oil, ghee or butter
•6 cups roughly chopped vegetables (zucchini, broccoli, celery – whatever you have)
•1 litre vegetable stock or chicken stock (buy her book for Basic Chicken stock recipe)
•1 cup rocket or watercress (optional)
•1 cup roughly chopped coriander, basil or flat-leaf parsley
•Pinch of salt
•Juice of 1 lemon
•½ cup crumbled sharp cheddar

Steps:

  • In a large saucepan, sauté the onion and garlic in coconut oil. 2. Add the green vegetables and stir for a minute, then pour over the stock and bring to boil. 3. Reduce the heat and simmer for 10 – 15 minutes. 4. Stir in the rocket, herbs and salt. 5. Turn off the heat and puree until smooth using a stick blender, or transfer to a blender and pulse in batches. 6. Whisk in the lemon juice and stir through the cheese. 7. Serve

MISHMASH SOUP



Mishmash Soup image

Provided by Mayim Bialik

Categories     Soup/Stew     Bean     Sauté     Passover     Dinner     Celery     Carrot     Zucchini     Vegan     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 11

3 tablespoons olive oil
1 white onion, chopped
1 garlic clove, minced
3 cups veggies such as carrot, celery, bell pepper, or zucchini, diced
6 cups vegan vegetable stock
1 (14-ounce) can chopped tomatoes or 2 diced fresh tomatoes
1 (14-ounce) can beans, preferably kidney, white beans, or pinto
1/2 teaspoon each of three different dried herbs, such as basil, sage, thyme, rosemary, parsley, or oregano
1/2 bunch fresh dill and 1 bunch parsley, bound with string
Salt and freshly ground pepper
Vegan crackers, toasted bread, croutons, or 1/2 cooked rice or quinoa

Steps:

  • 1. In a large pot, saut. onion and garlic in olive oil over medium heat until soft, about 5 minutes. Add the veggies and cook until they soften, 5 to 7 minutes. Add the vegetable stock, tomatoes, beans, dried herbs, and bundle of dill and parsley. Mix it all up and let it simmer for about 20 minutes, until the vegetables are tender. Season to taste with salt and pepper.
  • 2. Remove herb bundle.
  • 3. Serve with crackers, toasted bread, or croutons, or place cooked rice or quinoa in the bottom of each bowl and ladle the soup over it.

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