How To make Green On Green Pasta Soup
4 tablespoons vegetable oil
2 leeks (white and green parts)
cleaned and sliced
2 cloves garlic, thinly sliced
1/2 medium cabbage, :
shredded finely
6 cups water or homemade chicken broth
2 zucchini, trimmed, seeded & cut into
1/2" half moons
1/2 pound green beans cut into 1" lengths
1/2 cup orzo or other small shaped pasta
10 ounces frozen "petite" peas, :
thawed
Salt and freshly ground pepper 1 tablespoon each chopped parsley, mint and chives
1 tablespoon chiffonade of basil
Garnish: Freshly grated Parmesan or Romano cheese, Pesto or other herb paste
In a large soup pot, heat the vegetable oil. Add the leeks, cover and cook for a couple of minutes until they begin to soften. Add the garlic and cabbage, 1 cup of the water, cover and cook for 10 minutes or until the cabbage has wilted. Add the remaining water, zucchini and green beans, cover and simmer for 5 minutes or until the vegetables are somewhat tender. Add the pasta, cover and simmer for 10 minutes or until the pasta is tender. (At this point check the level of liquid; if the soup seems somewhat thick, just add more water to bring the level of the liquid back up to where it was at the beginning of cooking time.) Add the peas and simmer for 1 to 2 minutes to heat through. Season carefully with salt and pepper. Remove the soup from the heat and stir in the fresh herbs. Serve with 1 or 2 of the garnishes, according to taste.
How To make Green On Green Pasta Soup's Videos
EASY VEGAN GREEN CURRY NOODLE SOUP (Feat. Jenny Mustard) ♥ Cheap Lazy Vegan
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Hi everyone! As mentioned in this video, this is a very special collaboration with the lovely Jenny Mustard, who is an amazing blogger and youtuber. She also has a beautiful youtube channel where she posts delicious looking vegan recipes that are healthy, colourful and vibrant. I absolutely adore her style, so make sure you go check her out, subscribe and tell her I sent you haha :)
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EASY GREEN CURRY NOODLE SOUP RECIPE (Serves 2)
See Jenny's original recipe here:
Ingredients and my alterations:
0.4 cup plain peanuts (I used salted cause I couldn't find plain)
1 cup of water
1 cup of light coconut milk
0.4 cup green peas
2 cups frozen kale (or giant handfuls like I did ...haha)
1-2 tbsp green curry paste (I kept adding a little more to get the right taste)
salt & pepper
100 g vermicelli noodles, cooked
100 g firm tofu, diced
Optional - mushrooms & other vegetables
1 spring onion, sliced
Cilantro/coriander (I mixed some into the soup mixture and also used a bit to garnish)
Jenny's green curry paste recipe -
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Easy Sour & Spicy Noolde Soup Recipe #shorts #recipe #cooking #chinesefood #noodles #ramen
This cozy high protein anti-inflammatory soup is golden
You've heard of golden milk, but what about vegan golden soup!
You are going to absolutely love this recipe, especially as we head into the winter months. It's comforting, nutritious, flavorful, and will just truly make you feel good from the inside out.
Give it a try and let me know what you think!
★Recipe ★
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Timestamps:
00:00 How to make Vegan Golden Soup
3:52 Vegan Golden Soup Finished
4:00 How I started to warm up to soup
5:00 Golden Milk elevated
5:37 Why these vegetables make this dish
6:35 Swapping Red Curry Paste
7:16 What to do if you don’t have a high speed blender
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10 minutes noodle soup - the easiest noodle soup recipe
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RECIPE:
My grandmother gave me a wonderful soup recipe! We eat and want more!
Grandma gave me a wonderful soup recipe! We eat and want more! A wonderful recipe for chicken soup that everyone, even children, will love. One bowl of this soup will not be enough and you will definitely want more. This chicken soup is very good for digestion and is very good to eat after the holidays to relieve the digestive system.
Recipe:
350 g chicken
1.5 liters of water
cook until done
remove foam
chop 2 onions
frying oil
fry the onion over medium heat
cut 1 carrot
fry over medium heat
add 1 spoon of broth
take the chicken out of the broth
leave to cool
cut 2-3 potatoes
after 3 minutes add 2 tablespoons of paste
add a few black peppercorns
add 3 bay leaves
cook until potatoes are cooked
add 1 cup frozen peas
beat 1 egg
pour the egg into the soup
add salt to taste
add chicken meat
Easy chicken soup is ready!
Chicken soup is very useful for the digestive system after the festive table.
Bon appetit!
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#HotFood #recipe #soup #soup recipe
Thai Green Curry Noodle Soup | Monsoon ka Mazza | Episode 13 | Sanjeev Kapoor Khazana
Embark on a culinary journey with our Monsoon Ka Mazza Episode 13! Indulge in the fragrant Thai Green Curry Noodle Soup, packed with bold flavors and a comforting bowl of goodness perfect for rainy days.
THAI GREEN CURRY NOODLE SOUP
Ingredients
2 tbsps Thai green curry paste
150 grams boneless chicken breasts, cut into ½ inch cubes
2 cups boiled rice noodles
3 tbsps olive oil
15-20 madras onions, sliced
Sea salt to taste
4 cups chicken stock
8-10 small broccoli florets
1 small carrot, peeled, and cut into roundels
2-3 kafir lime leaves
5-6 basil leaves + for garnish
¼ cup beans sprouts + for serving
¾ cup coconut milk
1-2 fresh red chillies, diagonally sliced + for garnish
Fried garlic for garnish
4 lemon slices for garnish
Method
1. Heat 2 tbsps olive oil in a non-stick pan. Add madras onions and sauté till translucent.
2. Add the chicken and sea salt and sauté on high heat for 2-3 minutes. Transfer in a bowl.
3. Heat remaining olive oil in the same pan. Add green Thai curry paste and sauté for 1-2 minutes.
4. Add chicken stock, broccoli, carrot, tear the kafir lime leaves along with basil leaves and add into the mixture. Bring the mixture to a boil.
5. Add the chicken mixture and bean sprouts and mix well. Cover and cook for 4-5 minutes.
6. Add red chillies and mix well. Cook for a few seconds.
7. Take some noodles into individual serving bowls. Add some beans sprouts, pour the soup over it. Garnish with basil leaves, fried garlic, red chillies, and lemon slice. Serve hot.
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