Are you tired of sautéing or steaming your green beans? Well, the temperature finally dropped below 80 degrees, so now is a great time to make some soup.
This is a protein-packed vegan soup with a mild flavor and very few ingredients.
Thank you to Chocolate & Zucchini for this wonderful recipe, which I adapted only a little bit based on what I had in my fridge this morning!
3 tablespoons olive oil
1 onions, peeled and chopped
1 garlic clove, peeled and smashed
12 baby carrots, sliced
About a pound of green beans, rinsed and trimmed
salt and pepper to taste
1 cup vegetable broth
3 cups water
1.5 cups sliced almonds
- Heat the oil in a medium heavy-bottomed soup pot. Add the onions and carrots, and cook over medium heat, stirring every now and then, until softened and very lightly golden. Add the garlic and stir for minute. Add the green beans to the pot, season with salt and pepper, and cook for 5 minutes, stirring from time to time.
- Pour in the broth and water, bring to a simmer, cover, and cook for about 20 minutes, until all the vegetables are soft. In the meantime, pour the sliced almonds in a dry skillet. Set over medium-high heat and toast for about two minutes, stirring constantly and watching closely, until golden and fragrant. Set aside in a bowl to prevent overtoasting.
- When the vegetables are soft, add the almonds to the pot and stir well. Remove from heat and let cool slightly. Use a high powered or immersion blender to mix all ingredients until velvety smooth. Taste, adjust the seasoning, reheat over gentle heat if necessary, and serve.
Trade in your green beer for a green smoothie this St. Patrick’s Day!
I was a skeptic of drinking my greens until recently, and now I’m hooked. For the fellow skeptics, start with just a few greens and then slowly add more each time. We’ve been aiming for a ratio of half vegetables and half fruits, with most of the vegetables being leafy greens. Many people ask, “Why smoothies instead of juice?” I have two main related reasons: less waste and easier clean-up. I like knowing that I’m getting all the nutritional benefits of the whole fruit and vegetable. Also, I hate cleaning up. The vitamix blender I use has a clean setting, so all I have to do is rinse out the soap at the end. Any variation of this smoothie makes for a very filling breakfast or snack.
Today’s smoothie included the following ingredients, many of which were available at this morning’s farmer’s market. It’s fun and healthy to vary the ingredients daily, and pretty much any combination is good.
- 1 cup kale (assorted)
- 1/4 cup vitamin greens
- 1 carrot
- 1 green apple, peeled and cut into quarters
- 1/2 cup frozen peaches
- 1 banana, chopped
- Blend 2 cups of water with the kale and vitamin greens until you have a gorgeous green water.
- Put the rest of the ingredients in the blender and blend until smooth.
- Drink right away, or put some in the fridge for later or the next day.