Saturday, August 23, 2014

Fresh Garden Vegetable and Herb Soup

The past few days I haven't been feeling the greatest. Whenever I'm under the weather, all I really want is soup, crackers and orange juice (plus massive amounts of sleeeeep). This morning one my friends dropped off some fresh vegetables and herbs from her garden and I couldn't help but make a huge pot of soup with all those yummy fresh flavors. 

This soup is a combination of hearty squash and potatoes with plenty of sweet tomatoes. She even brought me fresh turkey stock to use so that really helped to pump up the flavor (store bought will work just fine, too). If you have any soup leftover, simply store it in an airtight container in the fridge for up to 5 days or in the freezer for up to 6 months (who wouldn't want a taste of summer once it's snowy outside?). 



1. Heat olive oil in a large saucepan or stockpot over medium-high heat. Add garlic and onion and cook until fragrant, about 1 minute.

2. Add zucchini, summer squash and potatoes and cook for 3 minutes, stirring occasionally. Season with salt and pepper.


3. Stir in tomatoes and broccoli. Top with stock and bring mixture to a boil. Reduce heat to low, cover and simmer for 1 hour.




4. Finish soup with fresh herbs, adjust seasonings as needed and serve.




Fresh Garden Vegetable and Herb Soup
Serves 8

All you need:
2 tablespoons olive oil
2 garlic cloves, minced
1/2 red onion, diced
1 zucchini, diced
1 summer squash, diced
2 russet potatoes, diced
1/2 pound fresh broccoli, chopped (stems and florets)
3 cups diced fresh tomatoes (any variety)
4 cups turkey, chicken or vegetable stock
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
Salt and pepper, to taste

All you do:
1. Heat olive oil in a large saucepan or stockpot over medium-high heat. Add garlic and onion and cook until fragrant, about 1 minute.
2. Add zucchini, summer squash and potatoes and cook for 3 minutes, stirring occasionally. Season with salt and pepper.
3. Stir in tomatoes and broccoli. Top with stock and bring mixture to a boil. Reduce heat to low, cover and simmer for 1 hour.
4. Finish soup with fresh herbs, adjust seasonings as needed and serve.

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