Best 9 Emerald Green Velvet Soup Recipes

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Emerald green velvet soup is a delightful and unique dish that is sure to impress your guests. Its vibrant green color and smooth, creamy texture make it a feast for the eyes as well as the palate. This soup is surprisingly easy to make and can be tailored to your own taste preferences. Whether you prefer a mild or spicy soup, this recipe can be adjusted to suit your liking. So, grab your ingredients and let's embark on a culinary journey to create a magical bowl of emerald green velvet soup!

Let's cook with our recipes!

GREEN VELVET SOUP



Green Velvet Soup image

A recipe given to me by a friend that is a great green color and smooth, rich texture. Comfort food! Freezes well.

Provided by ASTROPHE

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Split Pea Soup Recipes

Time 1h30m

Yield 8

Number Of Ingredients 12

1 onion, chopped
2 stalks celery, sliced
2 potatoes, diced
¾ cup dried split peas
2 bay leaves
6 cups vegetable broth
2 zucchini, diced
1 head broccoli, chopped
½ teaspoon dried basil
¼ teaspoon ground black pepper
4 cups chopped fresh spinach
salt to taste

Steps:

  • In a large pot over medium heat, combine onion, celery, potatoes, split peas, bay leaves and broth. Bring to a boil, then reduce heat, cover and simmer 1 hour.
  • Remove the bay leaves and stir in the zucchini, broccoli, basil and black pepper. Simmer 20 minutes, until broccoli is tender.
  • Stir in spinach and remove from heat. Puree in a blender or food processor using an immersion blender. Salt to taste.

Nutrition Facts : Calories 119.8 calories, Carbohydrate 24.4 g, Fat 0.8 g, Fiber 5.7 g, Protein 5.5 g, SaturatedFat 0.1 g, Sodium 389.1 mg, Sugar 5.6 g

EMERALD-GREEN VELVET SOUP



Emerald-Green Velvet Soup image

This simple recipe transforms leafy greens into a silky-textured, vibrant puree. The soup's rich color makes this dish a natural choice for a spring brunch -- or a lush first course for an intimate dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 35m

Number Of Ingredients 8

1 tablespoon olive oil
1 small yellow onion, finely chopped
1 garlic clove, pressed through a garlic press or minced
1 large Yukon gold potato (about 8 ounces), peeled and diced
4 cups canned reduced-sodium chicken or vegetable broth
5 to 6 cups (from 1 large bunch) flat-leaf parsley
Coarse salt and ground pepper
Optional garnishes (choose one): croutons, edible flowers, extra-virgin olive oil, grated Parmesan cheese, or minced fresh herbs like chives

Steps:

  • In a large heavy pot or Dutch oven, heat oil over medium-low heat. Add onion and garlic; cover and cook, stirring occasionally until onion has softened, about 3 minutes. Add potato and broth, and raise heat to high; bring the mixture to a boil.
  • Reduce heat to medium; cover and simmer until potato is tender, about 10 minutes. Stir in the parsley and cook, uncovered, until parsley is wilted, about 2 minutes.
  • Working in batches, puree mixture in blender until smooth; season with salt and pepper. Ladle into individual soup bowls and garnish, if desired, with one of the optional garnishes. Serve immediately.

Nutrition Facts : Calories 156 g, Fat 6 g, Protein 9 g

GREEN VELVET SOUP



Green Velvet Soup image

This soup really does look like green velvet. It is from Fat Free and Easy by Jennifer Raymond. Although the soup seems odd, it is really lovely and cleansing.

Provided by Coco - Banana

Categories     Greens

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 12

1 onion, chopped
2 stalks celery, sliced
2 potatoes, diced
3/4 cup split peas, rinsed
2 bay leaves
6 cups water or 6 cups vegetable stock
2 zucchini, diced
1 stalk broccoli, chopped
1 bunch spinach, chopped
1/2 teaspoon basil
1/4 teaspoon black pepper
1 teaspoon salt

Steps:

  • Place the onion, celery, potatoes, split peas, and bay leaves in a large pot with the water or vegetable broth and bring to a boil.
  • Cover and simmer for 1 hour.
  • Remove the bay leaves.
  • Add the remaining ingredients with the exception of the salt.
  • Simmer for 20 minutes.
  • Transfer to a blender in several batches and puree until smooth.
  • Return to the pot, add salt to taste, and heat until steamy.

Nutrition Facts : Calories 180.6, Fat 0.8, SaturatedFat 0.1, Sodium 471.1, Carbohydrate 35.5, Fiber 11, Sugar 5.3, Protein 10.9

GREEN VELVET SOUP



Green Velvet Soup image

I got this recipe from The Zen Monastery Cookbook written by the Monks at the Zen Monastery Practice Center Under the Guidance of Cheri Huber. It's a great recipe and a great book of vegetarian recipes. The soup is very simple, delicious and makes a good side dish, like a tomato soup might. It's totally vegan, but if you are not, you might add farm cheese chunks or a dollop of sour cream.

Provided by Kendra PeloJoaquin

Categories     Vegetable

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 10

3/4 cup split peas
1 onion, chopped
2 stalks celery, diced
4 cups zucchini, diced
1 bay leaf
1/4 teaspoon basil
1/8 teaspoon pepper
2 teaspoons salt
1 lb spinach, washed and chopped
1/4 cup parsley, chopped

Steps:

  • 1. Place the split peas, onion, celery, and bay leaf in a soup pot with enough water to cover it all by an inch. Bring to a boil and simmer for an hour or more, or until the peas have disintegrated. Add water if needed.
  • 2. Remove the bay leaf, then add the remaining ingredients, return to a simmer, and cook until the zucchini is tender (about five minutes).
  • 3. Puree everything in a blender, then return to the soup pot, add water as needed, and serve hot.

Nutrition Facts : Calories 125.2, Fat 0.8, SaturatedFat 0.1, Sodium 859.6, Carbohydrate 22.8, Fiber 9.4, Sugar 4.8, Protein 9.6

GREEN VELVET SOUP



Green Velvet Soup image

A recipe given to me by a friend that is a great green color and smooth, rich texture. Comfort food! Freezes well.

Provided by ASTROPHE

Categories     Split Pea Soup

Time 1h30m

Yield 8

Number Of Ingredients 12

1 onion, chopped
2 stalks celery, sliced
2 potatoes, diced
¾ cup dried split peas
2 bay leaves
6 cups vegetable broth
2 zucchini, diced
1 head broccoli, chopped
½ teaspoon dried basil
¼ teaspoon ground black pepper
4 cups chopped fresh spinach
salt to taste

Steps:

  • In a large pot over medium heat, combine onion, celery, potatoes, split peas, bay leaves and broth. Bring to a boil, then reduce heat, cover and simmer 1 hour.
  • Remove the bay leaves and stir in the zucchini, broccoli, basil and black pepper. Simmer 20 minutes, until broccoli is tender.
  • Stir in spinach and remove from heat. Puree in a blender or food processor using an immersion blender. Salt to taste.

Nutrition Facts : Calories 119.8 calories, Carbohydrate 24.4 g, Fat 0.8 g, Fiber 5.7 g, Protein 5.5 g, SaturatedFat 0.1 g, Sodium 389.1 mg, Sugar 5.6 g

GREEN VELVET SOUP



Green Velvet Soup image

A recipe given to me by a friend that is a great green color and smooth, rich texture. Comfort food! Freezes well.

Provided by ASTROPHE

Categories     Split Pea Soup

Time 1h30m

Yield 8

Number Of Ingredients 12

1 onion, chopped
2 stalks celery, sliced
2 potatoes, diced
¾ cup dried split peas
2 bay leaves
6 cups vegetable broth
2 zucchini, diced
1 head broccoli, chopped
½ teaspoon dried basil
¼ teaspoon ground black pepper
4 cups chopped fresh spinach
salt to taste

Steps:

  • In a large pot over medium heat, combine onion, celery, potatoes, split peas, bay leaves and broth. Bring to a boil, then reduce heat, cover and simmer 1 hour.
  • Remove the bay leaves and stir in the zucchini, broccoli, basil and black pepper. Simmer 20 minutes, until broccoli is tender.
  • Stir in spinach and remove from heat. Puree in a blender or food processor using an immersion blender. Salt to taste.

Nutrition Facts : Calories 119.8 calories, Carbohydrate 24.4 g, Fat 0.8 g, Fiber 5.7 g, Protein 5.5 g, SaturatedFat 0.1 g, Sodium 389.1 mg, Sugar 5.6 g

EMERALD SOUP



Emerald Soup image

Make and share this Emerald Soup recipe from Food.com.

Provided by MsPia

Categories     Onions

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1/2 cup onion, chopped
1 garlic clove, minced
2 tablespoons butter
1 tablespoon olive oil
1 1/2 cups chicken broth
5 ounces frozen spinach, chopped
2 medium potatoes, peeled and chopped (2 cups)
2 cups broccoli florets
1 teaspoon dry oregano
1 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon nutmeg
1 1/2 cups milk
1 dash hot sauce

Steps:

  • In a saucepan, cook onion and garlic in hot butter and olive oil over medium high heat 4 to 5 minutes or until onions are tender.
  • Stir in broth, spinach, potatoes, broccoli, oregano, mustard, salt, nutmeg and hot sauce.
  • Bring to boil; reduce heat.
  • Cover; simmer 15 minutes or until vegetables are very tender. Cool slightly.
  • Transfer mixture to a blender and blend until smooth.
  • Return to pan. Stir in milk. Heat through.
  • Serve with croutons if desired.

Nutrition Facts : Calories 270.8, Fat 13.7, SaturatedFat 6.5, Cholesterol 28.1, Sodium 567.3, Carbohydrate 29.4, Fiber 4.1, Sugar 2.3, Protein 10

GREEN VELVET SOUP



Green Velvet Soup image

A recipe given to me by a friend that is a great green color and smooth, rich texture. Comfort food! Freezes well.

Provided by ASTROPHE

Categories     Split Pea Soup

Time 1h30m

Yield 8

Number Of Ingredients 12

1 onion, chopped
2 stalks celery, sliced
2 potatoes, diced
¾ cup dried split peas
2 bay leaves
6 cups vegetable broth
2 zucchini, diced
1 head broccoli, chopped
½ teaspoon dried basil
¼ teaspoon ground black pepper
4 cups chopped fresh spinach
salt to taste

Steps:

  • In a large pot over medium heat, combine onion, celery, potatoes, split peas, bay leaves and broth. Bring to a boil, then reduce heat, cover and simmer 1 hour.
  • Remove the bay leaves and stir in the zucchini, broccoli, basil and black pepper. Simmer 20 minutes, until broccoli is tender.
  • Stir in spinach and remove from heat. Puree in a blender or food processor using an immersion blender. Salt to taste.

Nutrition Facts : Calories 119.8 calories, Carbohydrate 24.4 g, Fat 0.8 g, Fiber 5.7 g, Protein 5.5 g, SaturatedFat 0.1 g, Sodium 389.1 mg, Sugar 5.6 g

GREEN VELVET SOUP



Green Velvet Soup image

A recipe given to me by a friend that is a great green color and smooth, rich texture. Comfort food! Freezes well.

Provided by ASTROPHE

Categories     Split Pea Soup

Time 1h30m

Yield 8

Number Of Ingredients 12

1 onion, chopped
2 stalks celery, sliced
2 potatoes, diced
¾ cup dried split peas
2 bay leaves
6 cups vegetable broth
2 zucchini, diced
1 head broccoli, chopped
½ teaspoon dried basil
¼ teaspoon ground black pepper
4 cups chopped fresh spinach
salt to taste

Steps:

  • In a large pot over medium heat, combine onion, celery, potatoes, split peas, bay leaves and broth. Bring to a boil, then reduce heat, cover and simmer 1 hour.
  • Remove the bay leaves and stir in the zucchini, broccoli, basil and black pepper. Simmer 20 minutes, until broccoli is tender.
  • Stir in spinach and remove from heat. Puree in a blender or food processor using an immersion blender. Salt to taste.

Nutrition Facts : Calories 119.8 calories, Carbohydrate 24.4 g, Fat 0.8 g, Fiber 5.7 g, Protein 5.5 g, SaturatedFat 0.1 g, Sodium 389.1 mg, Sugar 5.6 g

Tips:

  • For a richer flavor, use homemade chicken stock or vegetable broth instead of store-bought.
  • Add a dollop of sour cream or yogurt to each bowl of soup before serving for a creamy, tangy flavor.
  • Garnish the soup with fresh herbs, such as parsley, chives, or cilantro, for a pop of color and flavor.
  • If you don't have a blender, you can puree the soup in a food processor or with an immersion blender.
  • This soup can be made ahead of time and stored in the refrigerator for up to 3 days.

Conclusion:

Emerald green velvet soup is a delicious and easy-to-make soup that is perfect for a light lunch or dinner. It is packed with nutrients and has a beautiful green color that is sure to impress your guests. So next time you are looking for a healthy and flavorful soup, give emerald green velvet soup a try.

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