9 recipes for green vegetable soups

Don’t your kids like vegetables? Make a soup out of it! Well prepared, they love and even ask for more. Here are 9 green vegetable soup recipes.

Even if it’s cold you can eat vegetables in winter. We also find the most green vegetables. Prefer seasonal ones, you have different types of cabbage (white, curly, Brussels…), leeks, celery, broccoli, watercress, endive, lamb’s lettuce, etc.

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Cabbage soup recipes

Everything these green vegetables are healthy and low in calories. Their consumption makes it possible to fight against certain types of cancer, diabetes and cardiovascular disorders. They offer various nutritional benefits. They are high in fiber which protect the digestive tract and facilitate bowel movement. They are too source of vitamins (A, C, K, B6, B9), / minerals (magnesium, iron, calcium) andantioxidants.

Tips for getting kids to eat vegetable soup

While they may not be your kids’ favorite, you can make soup out of them!

Tip #1: Let the child choose the vegetables. If he decides for himself, he will eat it more boldly.

Tip #2: Invite him to the preparation soup with you. If necessary, explain to him the benefits of soup and vegetables.

Tip #3: Prefer the taste. If the chosen vegetable has a strong taste, you can add potatoes or even melted cheese, such as Kiri or Naerulem, to soften its aroma. Your child will be delighted to make these little cheeses to dip into the soup. You can also rely on seasoning (spices, aromatic herbs) to change the taste of the vegetable.

Tip #4: Add shows with the soup, such as croutons, letter-shaped pasta, crackers, or any other ingredient that your child could dip into their soup.

Tip #5: Play with the presentation. Use a bowl where the child likes to put the soup. Draw a man with a little milk or cream, a heart or a shape that will make him happy and make his mouth water!

Also discover:

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2/9 –

Creamed spinach
Ingredients for 8 people: 400 g spinach leaves, 1 onion, 1 garlic clove, 2 cans 400 g canned chickpeas, 1 vegetable stock cube, 75 cl water, 1 tbsp. cumin, 2 tbsp. at s. olive oil. Peel the garlic and onion and chop finely. Wash and chop the spinach leaves. Drain the chickpeas. Pour the olive oil into the saucepan. When hot, brown the garlic and onion. Add spinach and cover. After 5 minutes, the spinach will have reduced. Then add chickpeas, cumin, stock cube and water. Simmer uncovered for 20-30 minutes. Mix everything and serve.

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3/9 –

Leek skin
Ingredients for 6 people: 300 g leeks, 600 g potatoes, 50 g parsley (1/2 bunch), 1 onion, 500 ml chicken broth, 500 ml skimmed milk, 2 tbsp. at s. olive oil. Peel the potatoes, wash and cut into pieces. Remove the stem and first leaf from the leek, halve, wash and cut into strips. Peel the onion and chop it. Keep only the parsley leaves, cut their stems well. Wash them and drain. Pour 2 tbsp. s oil in a saucepan. When hot, brown the onions for 5 minutes, then the leeks, also for 5 minutes. Then add milk and chicken broth. Finally, add potatoes and parsley. Bring to a boil and simmer uncovered for 25 minutes. Finally, mix everything together and serve hot!

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4/9 –

Creamy cabbage soup
Ingredients for 8 people: 600 g of broccoli, 80 cl of coconut milk, 2 cloves of garlic. Rinse the broccoli and boil them in salted boiling water for 5 minutes. Drain them and refresh them with very cold water to preserve their color. Add coconut milk and pressed garlic. Mix everything. Discover the basic cabbage soup recipe.
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5/9 –

Peter’s cream soup
A green vegetable is a legume which, contrary to its name, may not be green in color. Ingredients for 8 people: 1 kg of raw beetroot, 2 chopped shallots, olive oil, 2 l of vegetable broth, 2 tbsp. at s. cider vinegar, 2 large potatoes, light cream. Peel and grate raw beets. Brown the shallots in a pot with a little olive oil. Add the beetroot, cook for 2 minutes and pour in the vegetable stock and spoonfuls of cider vinegar. Add the diced potatoes. Let it simmer for 20 minutes. Mix and add a little cream. Discover the beetroot velouté recipe.
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6/9 –

Velouté celery
Ingredients for 8 people: 1 kg of celeriac (one ball), 600 g of potatoes, 3 onions, 6 cloves of garlic, 1.2 liters of vegetable broth, 2 tbsp. at s. olive oil. Peel the celeriac and potatoes. Cut them into large pieces. Peel the garlic cloves and onion. Chop them finely. Sauté garlic and onion in olive oil in a saucepan for 10 minutes. Add celery and potatoes. Mix and moisten with broth. Leave to cook for 30 minutes. Vegetable pieces should be soft. If necessary, extend the cooking for 10 minutes and/or add more broth. Mix everything.

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9/7 –

watercress soup
Ingredients: 1 bunch of watercress, 1 onion, 1 clove of garlic, 500 g of potatoes, 300 g of carrots, olive oil. Chop the garlic and onion. Chop potatoes and carrots. Fry the onions in a pan with a little olive oil. Then add the remaining vegetables and watercress stems. Save the pages. Pour water up to the preparation and boil for 20-30 min. When the vegetables are well cooked, mix everything together and heat again for 2 minutes, adding the watercress leaves.

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8/9 –

Picky soup
Ingredients: 1 onion, 1 liter of chicken broth, 1 tbsp. at s. olive oil, 2 cloves of garlic, parsley, 2 potatoes, ½ salad, 60 ml cream, salt and pepper. Brown the onion in a pot with a little oil, then add the garlic and parsley. Then pour in the chicken broth and mix in the chopped potatoes and torn lettuce. Let it simmer on low heat for 30 minutes. Add cream and finally mix everything. Do not forget to season before serving.

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9/9 –

Endive-Roquefort soup
Ingredients: 4 endives, 2 potatoes, 100 g Roquefort cheese, 1 l water, 1 vegetable stock cube, pepper. Boil a liter of water with a bouillon cube. Cut the endive lengthwise into four halves and remove the bitter core. Peel the potatoes and cut them into pieces. Add the endive and potatoes to the broth and cook for 20 minutes. Add the Roquefort, then mix it for a smooth texture. Season with pepper and serve.

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