Spiced Garden Green Soup Recipes

Steps:

• Separate the white and green parts of the bok choy. Cut the white parts into thin, bite-sized pieces. Cut the green parts into longer strips.
• Slice serrano, jalapeno, and Anaheim chile peppers into thin rounds or bite-sized pieces, depending on size (you can do this while mirepoix is cooking).
• Add enough sesame oil to a large soup pot to coat the bottom. Add garlic and cook over low heat until aromatic, about 1 minute. Add diced mirepoix (carrots, onion, and celery) and cook, stirring occasionally, until onion is translucent, about 10 minutes.
• Add vegetable broth and bring to a boil. Add all chile peppers, chopped onion, and white parts of bok choy and cover. Lower heat and simmer until peppers are tender and flavors have blended, 15 to 20 minutes.
• Reduce heat to low. Add green onions and green parts of bok choy. Cook and stir until bok choy is wilted and soft, about 5 minutes. Serve hot.

Steps:

• Heat oil in a large pot over medium low heat. Add onion, celery and bell pepper and saute for 10 minutes until softened.
• Add zucchini, garlic, chili paste, and ginger and saute for 2 minutes.
• Add water, bouillon, lime zest, and honey and bring to a boil, reduce heat, and simmer for 10 minutes.
• Stir in spinach and 1/2 cup cilantro, heat through and puree with an immersion blender or in batches in a blender.
• Stir in peas and garbanzo beans and heat through. Remove from heat.
• Stir in fresh tomatoes, lime juice, orange juice, 1/2 cup cilantro and green onions.
• Serve hot, warm or chilled.
• * If you're craving creaminess add a dollop of nonfat yogurt or stir it into the soup. If you would like it thicker, puree some peas or garbanzo beans into it. This would be great with grilled chicken breast or shrimp too. To make it heartier you could also add corn and serve it over cooked brown rice. You could also go all green and use green tomatoes or tomatillos.