Summer Vegetable Soup
Posted by Anthony on June 15, 2015 in Soup
Serves: 6-8 
Time: 45 min 
Difficulty: Easy
I was in the mood for some soup the other day, and found a delightful recipe for Summer Vegetable Soup in the Forks Over Knives cookbook. With a couple of minor modifications, I ended up with a delicious, healthy, and flavorful cup of soup that has “summer” written all over it. If you’re in the mood for a cup of summer soup, give this a shot. You’ll be glad you did.
Bon Appétit!
Ingredients
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 4 medium tomatoes, chopped
- 1 large zucchini, diced
- 1 yellow squash, diced
- 2 c. sweet corn
- 4 c. vegetable broth
- 1 tbsp. dried basil
- Zest and juice of 1 lemon
- 1-2 tbsp. Olive oil
- Salt and pepper, to taste
Directions
- In a soup pot, sauté the onion and garlic with the olive oil over medium heat for 6-8 minutes, or until softened.
- Add the tomatoes and cook for 8-10 minutes, or until the tomatoes start to break down slightly.
- Ad the zucchini, yellow squash, corn, vegetable stock, basil, salt, and pepper.
- Bring the pot to a boil over high heat, then reduce heat to medium and cook until the vegetables are tender, about 15 minutes.
- Add the lemon zest and juice, and additional salt and pepper, to taste.
