Recipe of Quick Red and Green Vegetables Soup

Red and Green Vegetables Soup. This Green Vegetable Soup is smooth and creamy and loaded with spring greens. Almost every ingredient in this green vegetable soup is on the The World's Healthiest Foods List. You could probably more than fulfill your daily vitamin and mineral requirements by eating a bowl or two of this.

Can you make lentil soup in an Instant Pot? I haven't tried this An easy, everyday recipe for lentil soup with potatoes, carrots, kale, and simple herbs and seasonings. Add vegetable broth and rosemary or thyme and increase heat to medium high. You can cook Red and Green Vegetables Soup using 10 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Red and Green Vegetables Soup

1. Prepare 1/2 of onion.
2. You need 1 piece of garlic.
3. It's 1/2 of red bell pepper.
4. It's 1 of tomato.
5. It's 1 pack of morohaya (80~100g)(mulukhiya).
6. It's 2 tablespoon of olive oil.
7. It's 2 of vegetable bouillon cubes.
8. You need 2.5 cup of chicken stock.
9. Prepare to taste of Salt.
10. It's of Pepper.

A wide variety of green vegetable soup options are available to you, such as material, feature, and certification. As for the green vegetables, I like to use frozen peas and green beans but you can use any quick cooking, frozen or leftover vegetables you have on hand. Fall is quickly approaching and the Smoky Chickpea, Red Lentil & Vegetable Soup is a perfect meal for Fall. Easy to make a very tasty!

Red and Green Vegetables Soup step by step

1. Ingredients.
2. Boil morohaya and cut other vegetables..
3. Fry minced onion and garlic with olive oil..
4. Prepare 2 pot and put fried onion in both pot. One for red vegetables and the other green vegetable..
5. Pour chicken stock and cook. 1 cup to red vegetables and 1.5 cups to green..
6. Put vegetable bouillon cube and cook. Salt and pepper to taste..
7. Blend with hand blender well.
8. Pour soup and garnish with Greek yogurt and lemon..
9. Chicken stock: Cook for 30 minuets in pressure pan..

Use this guide on how to match the right herbs and spices with the right vegetables to make your most amazing meals yet! Beet greens vegetable soup was one of my favourite soups when I was growing up in Poland. It tasted tangy but also a little earthy, more so than beetroot soup (which does not contain beet greens). I loved the mixture of leafy 'bits', cubed root vegetables and herbs. Thai red curry paste provides the spicy base for this soup.