This light, creamy, vegan, summer squash soup is a perfect bright yellow finish to a summer day. It uses the bounty of midsummer vegetables and herbs, and is satisfying without being heavy. While cayenne is not part of a traditional macro diet, I like the little bit of kick it gives the soup.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients:
- ¼ cup olive oil
- 1 onion, chopped
- 1 carrot, chopped
- 1 stalk celery, chopped
- 1 leek, white part only, chopped
- 1 bay leaf
- 1 quart vegetable stock
- 1 teaspoon tamari
- 1 pound yellow squash (approximately 5 squash), cut into ½ inch dice
- 1 small zucchini, cut into ¼ inch dice
- Sea salt
- Pinch of cayenne (optional)
- ¼ cup chopped fresh dill
Preparation:
Heat oil over medium heat in a 3-quart soup pot. Add onion, carrot, celery, and leek, and cook ten minutes, stirring frequently. Add bay leaves, stock, and tamari, and bring to a boil. Reduce heat and simmer until the vegetables are tender, about 15 minutes.
Add yellow squash and cook an additional 8 minutes.
Puree the soup with a vertical blender. Add the chopped zucchini, sea salt to taste, and cayenne, if using. Simmer two minutes, add dill, and serve immediately.
Serves 4
Copyright 2009 by Jen Hoy
