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November 13, 2012

Taste of Summer Soup

Toward the end of the season you've often got a pile of vegetables and you wonder what to do with them? You've canned, you've frozen and still you've got an abundance left over...why not make some soup?

This truly is an "everything and the kitchen sink" sort of soup! Have a vegetable sitting around? Throw it in! More tomatoes and less peppers? That's OK too. You can't go wrong. In the end you have a healthy, local dinner that really hits the spot and all it takes to make is a little chopping and stirring here and there and within 30 minutes or so you've got dinner!

What You'll Need:
Extra virgin olive oil
4-6 large tomatoes, cut into chunks
1-2 bell peppers, chopped
4-6 fairy tale eggplants or 1 large eggplant, cut into chunks
3-4 ears of corn, kernels removed, raw or left over
1 large red onion
1-2 large zucchini, cut into chunks
1-2 large yellow squash, cut into chunks
1 pound of red new potatoes, cut into chunks
4-6 cloves of garlic, chopped roughly
1 cup of fresh parsley, chopped roughly
Sea salt
Freshly ground black pepper
Oregano (optional)
Thyme (optional)
Basil (optional)

Add some olive oil to the bottom of a large stockpot and then start adding veggies!

Corn and onions:

Garlic:

New potatoes:

Bell pepper:

Eggplant:

Zucchini and squash:

Tomatoes:

Add water, salt, pepper, parsley and herbs (optional):

Cook over medium heat for 20 to 30 minutes, stirring often, until soupy:

At this point if you want you can eat the soup as is or you can process it until smooth.

To process you want to add the hot vegetables to less than half of your blender jar:

Trust me, don't add to much. Not that I would know or anything, but if you add too much of the hot vegetable mixture at once, it will splatter all over the place including you and you might get burned...but again I don't have first hand experience with this....really.

Anyway...

Process until smooth:

Repeat the process, adding the smooth vegetable mixture to a large bowl until all veggies are blended:

Return mixture to your stockpot and reheat for 5 to 10 minutes to ensure it is warm through. Serve plain or with a dollop of sour cream on top.

Notes: If you wanted to spice things up you could throw in a jalapeno or chile pepper for heat. Other ideas of things to add: spinach, rutabagas, carrots, etc. They possibilities are endless! Without the sour cream the soup is vegan as written.

Posted by Dianne at November 13, 2012 11:23 AM

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