Green Squash Soup Recipe

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Ingredients:

Serving

1 medium leek, organic (if possible)
1 lb summer squash, organic ( like zucchini)
2 tbsp extra virgin olive oil
salt , to taste
fresh ground black pepper , to taste
4 cups vegetable stock (recommend victorious )
1 tbsp fresh marjoram, chopped (or 1 tsp dried )
2 tbsp artichoke puree (see note )
fresh grated parmesan cheese (to garnish )

Directions:

Use white part of leek. Wash well and chop into fine pieces.
Wash and trim squash and chop into medium pieces.
Heat oil in skillet over medium heat. Add leek and saute until translucent.
Add squash and saute, stirring until soft, about 10 minutes. Season with salt and pepper.
Add stock and marjoram, heat to boiling, cover, reduce heat and boil gently for 30 minutes.
Add artichoke puree and mix well.
Pour soup(careful!) into processor/blender and process into coarse puree.
Serve hot with cheese on top.
NOTE: Artichoke puree is available in specialty stores or you can make your own! Drain a can/jar of water-packed baby chokes and grind them in processor/blender. Leftovers can be used in pasta sauce or as a dip for raw veggies.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	954.58 Kcal (3997 kJ)
Calories from fat	71.76 Kcal
		% Daily Value*
Total Fat	7.97g	12%
Sodium	37188.07mg	1550%
Potassium	252.94mg	5%
Total Carbs	178.04g	59%
Sugars	3.17g	13%
Dietary Fiber	1.96g	8%
Protein	1.93g	4%
Vitamin C	23.3mg	39%
Iron	0.8mg	4%
Calcium	43.1mg	4%

Amount Per 100 g
Calories	246.37 Kcal (1032 kJ)
Calories from fat	18.52 Kcal
		% Daily Value*
Total Fat	2.06g	12%
Sodium	9598.16mg	1550%
Potassium	65.28mg	5%
Total Carbs	45.95g	59%
Sugars	0.82g	13%
Dietary Fiber	0.51g	8%
Protein	0.5g	4%
Vitamin C	6mg	39%
Iron	0.2mg	4%
Calcium	11.1mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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