Green Vegetable Soup

I make various different versions of my Green Vegetable Soup which got created, like most of my recipes, from some leftover vegetables in my fridge which needed using up one day.
Soup is fabulous to batch cook and have on standby in the fridge or freezer for an easy lunch and when made from healthy vegetables, makes a great diet friendly meal or snack. I will often take some away when we go camping as it reheats easily and is very warming if the weather turns cold.
I have posted 2 versions of my recipe below but just add whatever green vegetables you have available. You can even add frozen vegetables such as spinach or peas. If you like a thicker soup then add some potato or peas and if you like your soup more creamy in texture, then add cauliflower. Make your soup spicy or not, adding any extra herbs, garlic or seasonings you fancy. It’s up to you.

To make your homemade soup look even more amazing, play around with different toppings. Knock yourself out, get creative and add some pretty garnishes. We eat with our eyes, so if something looks appealing then you will want to eat it. Unless you are a vegetarian then some chopped ham or cooked bacon tastes great as a soup topper with some extra chopped greens. I added cooked bacon and fresh shredded lettuce to the bowl below.

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For vegetarians, you can add some grated cheese, croutons, seeds or just a handful of chopped herbs or greens on top. I added shredded fresh spinach and grated cheddar to the bowl featured at the top of the page and it tasted blooming lovely.

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Green Vegetable Soup Recipe Version No 1
Ingredients
2 heads of Broccoli
2 Courgettes
A handful of lettuce (yes really!)
1 medium potato (peeled)
2 medium onions
3 sticks of celery
4 crushed fresh garlic cloves
3 stock cubes (chicken or vegetable) or fresh stock
1 teaspoon each of garlic granules and onion granules
1 teaspoon of mixed dried herbs
Black pepper to taste
Enough water to almost cover everything

Green Vegetable Soup Recipe Version No 2
Ingredients
2 heads of Broccoli
1 head of cauliflower plus the best leaves
a handful of fresh spinach leaves
2 medium potatoes (peeled)
1 medium onion
4 crushed fresh garlic cloves
3 stock cubes (chicken or vegetable) or fresh stock
1 teaspoon each of garlic granules and onion granules
1 teaspoon of mixed dried herbs
Black pepper to taste
Enough water to almost cover everything

Method
Chop all the vegetables and cook together with all the other ingredients in an Instant Pot Electric Pressure Cooker for 4 min on Manual. Then do a natural pressure release for 15 min followed by manual pressure release.Alternatively simmer on the hob in a stock pot with a lid for 25 min.

Blitz everything once cooked with a hand held blender.

Serve garnished with fried bacon bits, shredded lettuce, herbs, cheese or whatever you fancy and plenty of bread to dunk in. Enjoy xx

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