Greens Soup

[Guest guest]

We had this yesterday You can see it on my blog. It's a tad thick, but very

very good. I'll

thin it out a bit for next time. <a href= " http://beanvegan.blogspot.com " >Greens

Soup</

a>

 

 

 

GREENS SOUP

 

1 medium onion, chopped

1 large celery stalk, chopped

1 potato (about 6 ounces), scrubbed and diced

1/2 cup red lentils, picked and rinsed

2 bay leaves

4 cups water

1 zucchini (about 7 ounces), diced

1-1/2 - 2 cups fresh broccoli, chopped small

1 - 10 ounce pack frozen spinach, defrosted

1/2 tsp dried basil

1/4 tsp cayenne pepper (or to taste)

salt and pepper to taste

 

In a large pot, put the onion, celery, potato and lentils with the water and

bring to a boil,

reduce heat, and simmer covered for about 20 minutes. Remove the bay leaves.(You

need

to do this because the soup will later be blended.) The potatoes and and

vegetables and

lentils will be softish.

 

Add the zucchini, broccoli, spinach, basil, cayenne and salt/pepper (if used)

and return to

the boil, lower heat and simmer covered for another 10 minutes or until the

broccoli and

spinach are cooked.

 

In batches, blend the soup in a blender until smooth. Return to the pan, reheat

gently and

adjust water content if needed (it may have become very thick). Taste for

seasoning.

Garnish as you please - as you see, I put aside a couple of spoonsful of the

cooked

veggies before blending so that I could add them to the soup as garnish.

Frankly, I don't

think it helps much except to advertise (to those who didn't see you make it)

what's in the

soup Accompany with breads of your choice - we chose our stand-by homemade

sourdough last evening.

 

Best love, Pat

http://beanvegan.blogspot.com

[Guest guest]

That looks really good Pat!

Cindi

 

Pat <drpatsant wrote:

 

We had this yesterday You can see it on my blog. It's a tad thick, but very

very good. I'll

thin it out a bit for next time. <a href= " http://beanvegan.blogspot.com " >Greens

Soup</

a>

 

GREENS SOUP

 

1 medium onion, chopped

1 large celery stalk, chopped

1 potato (about 6 ounces), scrubbed and diced

1/2 cup red lentils, picked and rinsed

2 bay leaves

4 cups water

1 zucchini (about 7 ounces), diced

1-1/2 - 2 cups fresh broccoli, chopped small

1 - 10 ounce pack frozen spinach, defrosted

1/2 tsp dried basil

1/4 tsp cayenne pepper (or to taste)

salt and pepper to taste

 

In a large pot, put the onion, celery, potato and lentils with the water and

bring to a boil,

reduce heat, and simmer covered for about 20 minutes. Remove the bay leaves.(You

need

to do this because the soup will later be blended.) The potatoes and and

vegetables and

lentils will be softish.

 

Add the zucchini, broccoli, spinach, basil, cayenne and salt/pepper (if used)

and return to

the boil, lower heat and simmer covered for another 10 minutes or until the

broccoli and

spinach are cooked.

 

In batches, blend the soup in a blender until smooth. Return to the pan, reheat

gently and

adjust water content if needed (it may have become very thick). Taste for

seasoning.

Garnish as you please - as you see, I put aside a couple of spoonsful of the

cooked

veggies before blending so that I could add them to the soup as garnish.

Frankly, I don't

think it helps much except to advertise (to those who didn't see you make it)

what's in the

soup Accompany with breads of your choice - we chose our stand-by homemade

sourdough last evening.

 

Best love, Pat

http://beanvegan.blogspot.com

 

 

 

.