This soup will fill your bowl and body with vitamin C, B6, 1, 2 and 3, protein, potassium, maganese, folate, fiber, vitamins A & K, tryptophan, vitamins and antioxidants galore!! Best of all it’s thick and rich without the use diary, soy or nuts.
It’s a nice balance of summer and autumn as it uses the lingering summer crops of squash, corn and peppers mixed harmoniously with the warmth from the jalapeños and stove top.
Warm yourself up with this vibrant bowl of summer squash soup, the color alone will hopefully give you a sun kissed feeling, enjoy!
- 4 med-large yellow squash grated, shred with food processor or grater
- 3 lg garlic cloves diced
- 1 shallot diced
- 1/2 medium white onion diced
- 1/4 aprox cup extra virgin olive oil
- 1 roasted yellow bell pepper a jar one will save time
- 2 jalapeno seeded
- 2 fresh corn cobs 1 for blending and 1 chopped and mixed in
- 1/2 of a lemon juice
- to taste sea salt and black pepper
- 1 stem fresh rosemary stemmed and chopped
- 1 cup vegetable broth or water
- Coat the bottom of a pot with olive oil and heat pan on medium high.
- Add garlic and onion and stir until soft.
- Add shredded squash in small batches while mixing and turning add in a little ev olive oil in between handfuls of squash.
- Season with salt, pepper rosemary and lemon juice. Place lid on and let cook for 5 minutes on medium heat.
- Add 1 cup vegetable broth or water and stir.
- Add jalapenos and roasted yellow pepper. Let cook on medium heat with lid on for 5 more minutes.
- Cook corn and cut from the cobb. Reserve half of the corn for blending and one half for mixing in later
- Remove soup from stove top and pour into the blender add half of the corn and blend until smooth.
- Pour soup back in pot on low heat and stir gently. Taste and add more seasoning if necessary.
- Pour into bowls and garnish with cherry tomatoes, purple basil, red pepper flakes, and a light drizzle of EVO.
Christina Ross is a dynamic chef, educator, columnist and blogger who loves to have her hands in all areas of healthy eating and healthy living. She has made it her mission to spread happiness and health to the masses and does so through her raw vegan food company PatisseRaw, blog Love-Fed.com, column in Natural Child World Magazine and classes taught privately and publicly at Whole Foods Markets. Christina is currently in the works of publishing her first cookbook and in the meantime she has shared some of her energizing, creative and fun recipes and wisdom with us.