Use your garden produce to create fresh and filling soup!
Sue Neal shares 7 summer soup ideas, using one master recipe.
Yellow Squash and Corn Soup
1 Tbsp Olive Oil
1 Cup Sliced Leek (About 1 large stalk). Be sure to get any sand/grit out of leaves before.
3 Cloves Garlic, Chopped
4 Cups Yellow Squash (with skin on)
2 Cups Corn (roasted is even better!)
32 oz. container Vegetable Stock
1 can Light Coconut Milk
Salt & Pepper to taste
Garnish: Fresh Basil, freshly ground pepper.
Sauté Leeks and garlic in oil until soft. Add Squash. Cook for 15-20 minutes until Squash is starting to char a bit and soften. Add corn. Add stock and let simmer for 20 minutes.
Blend soup thoroughly. Return to pan and add coconut milk. Season to taste.
Roasted Red Pepper Soup
1 Tbsp Olive Oil
1 Cup Yellow Onion, chopped (about 1 med. onion)
3 Cloves Garlic, Chopped
4 Red Peppers (you can use other colors, but I like the color red)
3 Cups Stock (Vegetable or Chicken) I just use the whole 32 oz. in container.
1 can Light Coconut Milk
Salt & Pepper to taste
Garnish: Fresh Basil, freshly ground pepper.
Cut stem from Peppers and shake out as many seeds as possible. Sit peppers on a baking sheet, on some foil (for easy clean up). Roast peppers in oven at 350 degrees for an hour or until skin of pepper starts to blister and turn dark. Let cool a bit and chop up roughly.
Meanwhile, sauté onions and garlic in oil until soft. Add peppers. Add stock and let simmer for 20 minutes.
Blend soup thoroughly. Strain soup through a fine sieve to remove seeds and skin. This is a bit time consuming but very worth it as you end up with a velvety texture.
Return to pan and add coconut milk. Season to taste.
Roasted Cauliflower & Garlic Soup
1 Tbsp Olive Oil
1 large head of Cauliflower (about 4-6 cups) cut into chunks
1 medium onion, cut into chunks
Cloves from 1 whole Garlic bulb, skin off.
32 oz. container Vegetable or chicken Stock
1 can Light Coconut Milk
Salt & Pepper to taste
Garnish idea: Toss popcorn in some butter and garlic seasoning
Garnish idea: Grated Parmesan cheese and parsley or chives
Place all vegetables on a large baking sheet and drizzle with a Tbsp of Olive oil. Move vegetables around with hands to distribute the oil a bit. Roast in 350 F. oven for an hour or until vegetables are soft and charred a bit. Add Stock and roasted vegetables to blender and blend thoroughly.
Pour into a soup pot and add coconut milk. heat through. Season to taste.
Recipe by Chef Sam at Movara Resort in Ivans, Utah
Celery Cilantro Soup
1 Tbsp Butter (or Olive oil)
1/2 Cup Yellow Onion, chopped (about 1 small onion)
2 Cups Celery(chopped)
3 cloves garlic
3 cups Vegetable Stock
1 can Light Coconut Milk
1 cup cilantro
1/2 cup parsley
Salt & Pepper to taste
3 Tbsp cornstartch + 3 T water = slurry
Sauté Onions, celery and garlic in butter until soft. Add vegetable stock and let simmer for 15 – 20 minutes. When vegetables are fully cooked, remove from heat and add to a blender. Blend well, then add cilantro and parsley and blend again. Blend soup thoroughly, otherwise you’ll get some celery strings. Return to pan and add coconut milk. Season to taste.
Zucchini, Fresh Pea & Mint Soup
1 Tbsp Olive Oil
1 Cup Yellow Onion, chopped (about 1 med. onion)
4 Cups Zucchini (roughly chopped)
2 Cups Fresh peas
32 oz. container Vegetable or chicken Stock
1 can Light Coconut Milk
1 Cup Greek Yogurt
Salt & Pepper to taste
Garnish: Dollop Greek Yogurt, fresh cooked peas and mint leaf
Sauté Onions and garlic in oil until soft. Add Zucchini. Cook for 15-20 minutes until Zucchini is starting to char a bit and soften. Add corn. Add stock and let simmer for 20 minutes.
Blend soup thoroughly. Return to pan and add coconut milk. Season to taste.
Roasted Tomato Soup
1 Tbsp Olive Oil
1 Cup Yellow Onion, chopped (about 1 med. onion)
4 Cups Garden Tomatoes (quartered)
4 cloves garlic
Fresh Thyme
32 oz. container Vegetable or chicken Stock
1 can Light Coconut Milk
Salt & Pepper to taste
Garnish idea: Cut very thin slices from tiny tomatoes, lay on top of soup. Add fresh Basil.
Place all vegetables on a large baking sheet and drizzle with a Tbsp of Olive oil. Move vegetables around with hands to distribute the oil a bit. Roast in 350 F. oven for an hour or until vegetables are soft and charred a bit. Add Stock and roasted vegetables to blender and blend thoroughly.
Pour into a soup pot and add coconut milk. heat through. Season to taste.
Optional: I prefer to put this soup through a sieve. It’s luscious and creamy.
Asparagus Kohlrabi Soup
1 Tbsp Olive Oil
1 Cup Yellow Onion, chopped (about 1 med. onion)
4 Cups Asparagus (roughly chopped)
2 Cups Chopped Kohlrabi (peel first)
32 oz. container Vegetable or chicken Stock
1 can Light Coconut Milk
Salt & Pepper to taste
Garnish: Grilled Asparagus spears, freshly ground pepper.
Sauté Onions and garlic in oil until soft. Add Kohlrabi. Cook for 15-20 minutes. Add Asparagus and cook another 10-15 minutes until vegetables are soft. Add stock and let simmer for 20 minutes.
Blend soup thoroughly. Return to pan and add coconut milk. Season to taste.
Find more at sueneal.blogspot.com.
Add comment