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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Adapted from a Moosewood recipe. Perfect use for your summer garden vegetables. Ingredients:
1 1/2 cups chopped onions |
2 tablespoons canola oil |
1 cup peeled and diced carrot |
2 1/2 cups peeled and diced sweet potatoes, divided |
3 cups water, divided |
3 cups vegetable stock or 3 cups vegetable broth, divided (i use homemade) |
4 cups diced summer squash |
2 cups fresh corn kernels or 2 cups frozen corn kernels |
1/2 teaspoon turmeric |
4 teaspoons fresh lemon juice |
2 teaspoons salt, to taste |
1 tablespoon chopped fresh sage |
fresh ground pepper, to taste |
grated monterey jack cheese or low-fat sour cream |
chopped fresh parsley |
Directions:
1. In a big soup pot, saute/stir the onions in hot oil, over medium-high heat for 2 mintues.
2. Add in the carrots and 1 3/4 cups sweet potatoes; saute/stir for 1-2 minutes.
3. Add in 1 1/2 cups water and 1 1/2 cups vegetable stock; cover and bring to a boil.
4. Reduce the heat and simmer for 10 minutes or until potatoes are soft.
5. Puree the mixture in a blender (or use an immersion blender) until mixture is smooth; set aside.
6. Bring the remaining water and vegetable stock to a boil.
7. Add in the remaining sweet potatoes; let simmer for 5 minutes.
8. Add in the yellow squash, corn, turmeric, lemon juice and salt to taste; cover and simmer for 10 minutes.
9. Add in the sage and reserved puree; stir to combine.
10. Add in pepper to taste.
11. Continue simmering until well heated.
12. To serve, ladle into individual serving bowls; sprinkle grated Monterey Jack cheese on top or spoon a dollop of sour cream on top.
13. Sprinkle with chopped fresh parsley.
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