Simple Summer Soup

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 veggie or mushroom stock, bouillon or bone broth 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.

INGREDIENTS

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

• Zucchini
• Summer (yellow) squash
• Broccoli
• Cauliflower
• Onions, Leeks, Garlic scapes
• Greens (kale, collards, beet greens)
• Mushrooms
• Garlic
• Herbs: any you like
• Wild greens (dandelion, sorrel, nettles etc.)

2. Ghee (clarified butter) or oil

3. Salt 

4. Water or broth

DIRECTIONS

1. Add 1 to 2 Tbsp ghee or oil to large cook pot and turn on low
2. Chop veggies coarsely and puree in blender with enough water or stock to mix
3. Add veggies to pot and turn heat up to medium
4. Add seasonings such as salt, pepper and cayenne pepper
5. Cook for 15 to 30 minutes, stirring occasionally
6. Pour into cups or bowls to serve, or chill to serve cold later
7. Add any other seasonings and garnishes desired

Note: this is delicious with rice, which you can mix in to the soup or serve on the side.

ENJOY!