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    • 04 DEC 18
    • 0

    Summer Vegetable Soup

    Summer Veggie Soup 3

     

    I am a summer vegetable soup lover and this is the perfect fix for my savory soup-craving summer days.  Besides, who doesn’t have a plethora of zucchini growing in the garden that needs to be made into something other than zucchini bread.  Enjoy this soup warm or cool.

     

     

    Summer Veggie SoupIngredients:

    • 2 large onions, diced (about 3 cups)
    • 3-4 garlic cloves, finely diced
    • 6 rainbow carrots, peeled and finely diced
    • 6 or more large zucchini, diced (about 8 cups)
    • 1/4 cup fresh herbs (marjoram, thyme, parsley, oregano, etc.) or 2 T. dried Herbs de Provence
    • 2 cups fresh mushrooms, sliced
    • Chicken stock, fresh or canned (2-4 cups)
    • Fresh lemon juice and zest
    • Olive oil, salt and pepper
    • Toppings:  fresh cream, herbs, Parmesan cheese, truffle salt

     

    Summer Veggie Soup 2Instructions:

    1. In a large skillet, add 2 T. olive oil and onions.  Saute for five minutes until onions are translucent.  Add the garlic, fresh herbs, mushroom, and carrots.  Saute for a few more minutes, stirring often, then add a cup or two of chicken broth and reduce heat to simmer.  Cook until vegetables are soft.  Remove from pan.
    2. In same pan, add 2 T. olive oil and the zucchini.  Sprinkle with salt, pepper, fresh lemon zest and 2 T. lemon juice and cook for 3-4 minutes.  Add a cup or more of chicken broth and continue to cook on low heat for another 3-4 minutes until zucchini is soft but not mushy.
    3. Add zucchini to the onion mixture and puree in a blender in batches.  Add more chicken broth if needed to reduce thickness.  Sprinkle with a topping of your choice.  Enjoy.

     

    Download at Summer Veggie Soup

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