Simple Summer Soup

Simple Summer Soup

Published by Anne Altor on Aug 7th 2023

Simple Summer Soup

Summer is high time for fresh vegetables! If you have a garden or CSA share, shop at local farmer's markets or barter with neighbors, you might have access to an abundance of summer veggies. In fact, the veggie supply might be so robust you're not sure what to do with all those zucchinis! Here's a recipe that's fast, easy, delicious and light. It's great for a summer lunch or supper, and you can eat it hot or cold. All you really need for this soup is zucchini and / or summer squash, salt, water and ghee (or oil), but you can use any veggies you like, and you could use bone broth or stock instead of plain water. This recipe was shared with us by our friend Ellen of Inspired Living with Ellen Broderick. it's been one of our go-to recipes this summer. We make a big pot and store the extra in quart jars - it keeps for a few days in the fridge.


1. 1 to 3 quarts of chopped summer veggies, especially:

  • Zucchini
  • Summer (yellow) squash
  • Broccoli
  • Cauliflower
  • Onions
  • Greens (kale, collards)
  • Mushrooms
  • Garlic

2. Ghee (clarified butter) or oil

3. Salt 

4. Water or bone broth


  1. Add 1 to 2 Tbsp ghee or oil to large cook pot and turn on low
  2. Chop veggies coarsely
  3. Add veggies to pot and turn heat up to medium
  4. Add salt (and pepper if desired)
  5. Cook veggies with ghee or oil for 10 to 15 minutes, stirring occasionally
  6. Add enough water or bone broth to cover the vegetables, and cook an additional 15 to 20 minutes
  7. Remove from heat, and pour into a blender
  8. Blend on high briefly to puree
  9. Pour into cups or bowls to serve 
  10. Add any other seasonings and garnishes desired


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