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Author Notes: This soup is green deliciousness and can be enjoyed any time of the year. It may not be a beautiful vibrant green after being pureed, but it sure is light, healthy, satisfying and full of flavor! —Always A Twist
pieces Zucchini, chopped into large cubes
pieces Baby carrots
pieces Celery, chopped into 5-6 pieces
pieces Green Onions, chopped into a few pieces (or 1/4 white onion, chopped)
ounces Baby spinach
pieces Garlic cloves, smashed
pieces Laughing Cow Swiss Cheese
pinches Sea salt
tablespoon Fresh chopped parsley
- In a deep soup pot toss in all ingredients except the parsley, sea salt, pepper and laughing cow cheese.
- Bring to a boil and then reduce heat to a simmer. Place a lid halfway on pot and simmer vegetables for 15-20 minutes.
- After about 20 minutes test a baby carrot to see if your soup is ready – you should be able to slice right through the carrot without any effort. If so, remove soup from heat; if the carrot isn’t quite ready, simmer for an additional 5 minutes.
- Allow soup to cool for 10-15 minutes.
- Transfer to a blender (If using Laughing Cow cheese, add wedges into blender at this point) and puree all the vegetables with the fresh parsley.
- Pour soup back into pot and add sea salt and pepper to taste
- Optional Garnish: Finely slice a couple scallions and sprinkle on top of soup. You can also serve a few garlic croutons on the side.
- This recipe was entered in the contest for Your Best Recipe with Green Stuff