Green Soup in Yogurt – Healthiest Soup

Pile up greens/veggies in your shopping cart and forget about the supplements…

I was listing all the green veggies that I have tried so far and was trying to find out if I dislike any of them. I was surprised to learn that I actually don’t hate any greens nor any veggies. I love all of ’em. Do I sound weird???

While living in India, I wasn’t aware of many veggies that is commonly found in N.America as either it wasn’t available in my hometown or my mom never bought it. For instance: asparagus, leeks, chard, broccoli rabe, collard greens, bok choy, brussel sprouts etc are some of them. Among these veggies, I am so glad to have introduced to asparagus in particular as I am a huge fan of it. On the other hand, there are a lot of veggies that are common in my hometown and are not available here. One of the greens I used to have a lot was leaves of drumstick tree (it was stir fried with coconut or made into soups, combined with lentil) which is rich in all kinds of nutrients and one of the healthiest among the greens. I haven’t seen this green here, not even in the frozen aisle of Indian or Asian stores. However, fresh drumsticks are available in Asian stores and frozen ones at every Indian stores.

Confession time: I have this weird habit of peeking into others shopping cart while I do my grocery shopping. I know, I should mind my own business. Grocery shopping cart speaks a lot, it actually reveals what kind of person you are. If there is a huge pile of greens, veggies and fresh ingredients, then obviously it belongs to someone who is very health conscious. The sight of some carts have made me faint too, carts that are loaded with frozen pizzas, ice cream, pops, frozen desserts, boxed goodies etc etc. May be I shouldn’t be that judgmental, after all it’s all personal choices.

Anyway, while surfing through my evernote recipe folder…Wait, have I told you how much I love evernote? So much, as evernote has made compiling and saving my recipes much easier and I can access it from any computer and my mobile too. If you haven’t yet installed evernote, do that as it’s free and you are going to love it too.

So, I came across the recipe for green soup in yogurt that I had made a few months ago, I then searched for the pictures in picasa. Pictures didn’t appeal much to me, but the recipe was great and healthy and rich in nutrients. If you cannot stand eating veggies or greens raw, try this soup as you won’t feel like you are having veggies and it tastes good. A very healthy soup that will make you happy and healthy…

Green Soup in Yogurt

Ingredients

  • Broccoli florets- 2 cups
  • Spinach- 2 cups
  • Celery, chopped small- 3 stalks
  • Water- to puree the cooked greens (or add homemade chicken stock)
  • Yogurt, fat-free and not sour- 1 1/2 cups
  • Ground pepper- 1/4 tsp
  • Soy sauce (optional)- 1 1/2 tbsp
  • Salt- to taste

Instruction

  • In a large pan, add broccoli florets, spinach and celery, cook covered till just tender.
  • Puree the cooked greens in a blender along with some water or chicken stock.
  • Return the puree to the pan, heat for a minute.
  • Add yogurt, ground pepper, soy sauce and salt to taste.
  • Combine well and heat it for a minute.
  • If the soup is too thick add little water to thin it down.
  • Have a taste and add more ground pepper or salt if needed.
  • Serve in soup bowls, place a dollop of sour cream or thick yogurt on the middle of the soup.
  • I served this soup with baked potatoes.

Tips:

  • If you want you could add other greens like kale too.
  • If you want you could add chicken stock instead of water, it would taste much more flavorful.

 

Green Soup in Yogurt - Healthiest Soup
 
Ingredients
  • Broccoli florets- 2 cups
  • Spinach- 2 cups
  • Celery, chopped small- 3 stalks
  • Water- to puree the cooked greens (or add homemade chicken stock)
  • Yogurt, fat-free and not sour- 1½ cups
  • Ground pepper- ¼ tsp
  • Soy sauce (optional)- 1½ tbsp
  • Salt- to taste
Instructions
  1. In a large pan, add broccoli florets, spinach and celery, cook covered till just tender.
  2. Puree the cooked greens in a blender along with some water or chicken stock.
  3. Return the puree to the pan, heat for a minute.
  4. Add yogurt, ground pepper, soy sauce and salt to taste.
  5. Combine well and heat it for a minute.
  6. If the soup is too thick add little water to thin it down.
  7. Have a taste and add more ground pepper or salt if needed.
  8. Serve in soup bowls, place a dollop of sour cream or thick yogurt on the middle of the soup.
  9. I served this soup with baked potatoes.
Notes
If you want you could add other greens like kale too.
If you want you could add chicken stock instead of water, it would taste much more flavorful.

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