PROVENçAL GREENS SOUP
In France this simple, nutritious soup is made with wild greens that you might forage on an afternoon's walk, such as nettles, watercress and dandelion greens. If you must use one green, make it Swiss chard. The soup can be prepared through step 1 several hours before serving.
Provided by Martha Rose Shulman
Categories dinner, easy, lunch, soups and stews, appetizer
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon olive oil in a large, heavy soup pot over medium heat, and add the leeks. Cook, stirring, until tender, 3 to 5 minutes. Add the garlic and 1/2 teaspoon salt, and cook, stirring, until the garlic is fragrant, about 1 minute. Add the greens, and stir until they begin to wilt. Add 1 1/2 quarts water (6 cups) and salt to taste, and bring to a simmer. Reduce the heat and simmer, partially covered, for 15 to 20 minutes, until the greens are very tender and the broth sweet. Add pepper, and taste and adjust seasoning.
- Beat the eggs in a bowl. Making sure that the soup is not boiling, whisk a ladle of it into the beaten eggs. Take the soup off the heat, and stir in the tempered eggs. Brush the garlic croutons with olive oil, and place one or two in each bowl. Ladle in the soup, sprinkle on some Parmesan if desired and serve.
Nutrition Facts : @context http, Calories 170, UnsaturatedFat 7 grams, Carbohydrate 16 grams, Fat 9 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 360 milligrams, Sugar 2 grams, TransFat 0 grams
GREEN SOUP
Hearty kale and spinach green soup to help keep you warm during the fall and winter seasons. Garnish with sour cream.
Provided by William.Burgamy
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h40m
Yield 8
Number Of Ingredients 10
Steps:
- Heat olive oil in a small frying pan over medium-high heat. Cook and stir onions in the hot oil until until translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion is very tender and dark brown, about 30 minutes more.
- Pour vegetable broth into a pot and place over medium heat. Add rice and minced garlic; stir in kale and spinach, adding more broth if necessary. Add onions to the pot. Allow the greens to reduce and rice to fully cook, about 45 minutes.
- Use an immersion blender to blend to desired consistency. Add goat cheese and use the blender again to create a creamy texture. Stir in lemon juice, salt, and pepper.
Nutrition Facts : Calories 162.2 calories, Carbohydrate 24 g, Cholesterol 5.6 mg, Fat 5 g, Fiber 4.4 g, Protein 7.6 g, SaturatedFat 1.8 g, Sodium 576 mg, Sugar 5.3 g
COLLARD GREENS AND BEAN SOUP
Kind of came up with this one on my own one day when I just didn't feel up to going to the store, so I used what ingredients I had in my pantry and fridge and voila! This collard greens and bean soup is now in my daily meal rotation, especially in the fall and winter! Serve with cornbread or biscuits.
Provided by Ashley Holman
Categories Bean and Pea Soups
Time 50m
Yield 10
Number Of Ingredients 8
Steps:
- Heat a skillet over medium-high heat. Add sausage and saute until browned, 5 to 7 minutes. Remove from heat.
- Combine browned sausage, chicken broth, collard greens, beans, diced tomatoes with chiles, soup mix, hot sauce, salt, and pepper in a large pot. Bring to a rolling boil over high heat. Reduce heat to low and let simmer, stirring often, until greens are tender and flavors have melded, about 30 minutes.
Nutrition Facts : Calories 342.5 calories, Carbohydrate 31.1 g, Cholesterol 34.9 mg, Fat 15.6 g, Fiber 7.7 g, Protein 21.6 g, SaturatedFat 5.5 g, Sodium 1173.9 mg, Sugar 2.2 g
JUST GREENS SOUP
Make and share this Just Greens Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a heavy soup pot set over medium heat, saute bacon pieces until golden and crisp; using slotted spoon, transfer bacon to paper towels to drain; remove and discard drippings in pan.
- Return pan to medium heat; add in olive oil.
- When hot, add in the leeks; stir/saute until softened, about 3 minutes.
- Add in garlic and stir/saute for 1 minute.
- Add in stock and bring mixture to a simmer; add in cabbage, snow peas, and green onions; cook until cabbage has wilted and snow peas and green onions are crisp-tender, for about 3 minutes.
- Taste soup; season with salt as needed.
- To serve: ladle soup into 4 bowls and garnish each serving with bacon and parsley; serve immediately.
Nutrition Facts : Calories 336, Fat 20.9, SaturatedFat 5.3, Cholesterol 24.4, Sodium 651.5, Carbohydrate 24.9, Fiber 4.4, Sugar 9.5, Protein 13.6
More about "just greens soup recipes"
From bettycrocker.com
From goop.com
From womanandhome.com
From purewow.com
From justapinch.com
From delish.com
From pennysrecipes.com
From pamelasalzman.com
From tfrecipes.com
From thefullhelping.com
From eatingwell.com
From recipething.com
From simplyquinoa.com
From foodnetwork.com
From wellandgood.com
From eathealthyeathappy.com
From crowdedkitchen.com
From huffpost.com
From everydayhealthyrecipes.com
From justapinch.com
From 101cookbooks.com
From theguardian.com
From gimmesomeoven.com
From eatingwell.com
From theviewfromgreatisland.com
From tfrecipes.com
From justataste.com
From amummytoo.co.uk
From cookingtoentertain.com
From bbcgoodfood.com
From thelemonbowl.com
From justeasyrecipe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love