This is an example of a soup I made up on the fly. Much as with the bean corn lime soup, you begin by sautéeing celery and onion:
I used a combination of canola oil and butter. When it was fried to my satisfaction, I added water and a wide variety of green frozen veggies:
I used broccoli, peas, spinach, kale, green beans, and zucchini and cooked ‘em. Then I threw in some Better than Bouillon and green spices (parsley, sage, rosemary, and thyme, yes really, plus dillweed – and salt and white pepper, which are not green, but what can you do? I would have added chives but it did not occur to me.)
Now to mess with the texture. Again, like the bean corn lime soup, this soup is thickened with a purée of its ingredients. I ladled some of the liquid and vegetables into the beaker for my hand blender and blended them.
Added back to the soup, it made a delightfully thick and chunky consistency out of what was previously water with vegetables floating in it.
Just to make this all even healthier, I added a handful of soy flakes (textured vegetable protein). I didn’t reconstitute them first – I let them pull their hot liquid out of the surrounding soup as I stirred them in and it continued to cook.
Then, because I thought of the name “cream of green”, I turned it into a cream soup by – predictably enough – adding cream to it.
It’s not that pretty a soup, I will admit, but it tastes really good.
