Green Tea Vegetable Soup Recipe

Name: Green Tea Vegetable Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 8
Cuisine: Fusion
Ingredients: 2 Tbsp Olive Oil; 1 large Onion, diced; 3 cloves Garlic, minced; 3 medium Carrots, diced; 3 stalks Celery, diced; 2 medium Potatoes, peeled and diced; 2 tsp Italian Seasoning; 4 cups Vegetable Broth; 1 cup Water; 30 oz canned Diced Tomatoes; 1 cup Corn, frozen thaw before using; 15 oz canned Kidney Beans, drained and rinsed optional; 1 Bay Leaf; ¼ cup Parsley, chopped; 1 Tbsp Lemon Juice, freshly squeezed (more to taste); 1 ½ tsp Kosher Salt (more to taste); Pinch of Black Pepper, freshly ground; ¼ - ½ tsp Yu Sencha Decaf; OR ¼ - ½ tsp Yu Sencha

Warm up your soul with our hearty and nutritious Green Tea Vegetable Soup, enhanced with the added health benefits of green tea, specifically Sencha. Packed with a medley of fresh vegetables and a blend of flavorful herbs, this soup provides a comforting and healthful meal that is easy to prepare. The inclusion of Yu Sencha green tea powder not only adds a unique depth of flavor but also boosts the soup's nutritional profile with powerful antioxidants. Not only is this Vegetable Soup delicious, but it's also incredibly good for you. For those who are caffeine sensitive, we also offer a decaf Sencha option to ensure everyone can enjoy this wholesome soup without any worries. Perfect for pairing with a crusty piece of bread or enjoying on its own, this soup is a versatile addition to your culinary repertoire.

>>Learn More: Exploring Decaffeinated Green Tea

Green Tea Vegetable Soup

Rated 5.0 stars by 1 users

Cuisine

Fusion

Author:

Kiyomi Koike

Servings

Prep Time

10 minutes

Cook Time

35 minutes

Calories

1350

Enjoy a bowl of our hearty and nutritious Vegetable Soup, filled with a medley of fresh vegetables, flavorful herbs, and the added benefits of Sencha green tea. This comforting and healthful meal is perfect for any season, with a decaf Sencha option for those who are caffeine sensitive.

Ingredients

2 Tbsp Olive Oil
1 large Onion, diced
3 cloves Garlic, minced
3 medium Carrots, diced
3 stalks Celery, diced
2 medium Potatoes, peeled and diced
2 tsp Italian Seasoning
4 cups Vegetable Broth
1 cup Water
30 oz canned Diced Tomatoes
1 cup Corn, frozen thaw before using
15 oz canned Kidney Beans, drained and rinsed optional
1 Bay Leaf
¼ cup Parsley, chopped
1 Tbsp Lemon Juice, freshly squeezed (more to taste)
1 ½ tsp Kosher Salt (more to taste)
Pinch of Black Pepper, freshly ground
¼ - ½ tsp Yu Sencha Decaf
OR ¼ - ½ tsp Yu Sencha

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Directions

Sauté onion and garlic in olive oil and until soft adding kosher salt while you sauté.
Add carrots, celery and potatoes.
Sauté another 5 minutes.
Add Italian seasoning, broth, diced tomatoes, corn, kidney beans, bay leaf and pepper.
Bring to a boil; cover and reduce to simmer until vegetables are tender, about 35 minutes.
Remove from heat. Remove bay leaf and add parsley and lemon.
When ready to serve, sprinkle each bowl with Matcha powder.

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