Potato Carrot And Summer Squash Soup |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Adapted from Rachael Ray's recipe to be a little bit lighter on the waistline without sacrificing the flavour, as well as to make it vegan. Ingredients:
1 medium onion, chopped |
5 cloves garlic, minced |
3 baking potatoes, diced |
1 large zucchini, cut into half moons |
1 large carrot, sliced into rounds |
1 28-ounce can diced tomatoes |
4 cups vegetable stock |
2 cups water |
salt and lots of freshly ground black pepper |
1 cup basil leaves, thinly sliced |
6 oz curly kale, chopped |
Directions:
1. Heat a deep pot over medium-high heat.
2. Add the onion, garlic, potatoes, zucchini and carrot.
3. Cook until softened and brown, about 7-8 minutes.
4. Add tomatoes, stock and water to the pot.
5. Season with salt and freshly ground black pepper.
6. Bring the soup up to a boil then turn it down to a simmer.
7. Cook for 10 minutes.
8. Add the kale and basil, cover and simmer 5 minutes.
9. Taste and re-season before serving.
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