Summer Vegetable Soup
By Stephanie Wharton
This soup recipe is summer’s bounty in one bowl. Some of the most nutritious summer vegetables and herbs star in this dish, which gives it a great flavor profile. There’s also a fun balance between the light and bright cilantro and grounding potatoes. Experiment with zucchini instead of yellow summer squash, red potatoes for golden potatoes, and snap peas for green beans. You can’t go wrong, but I highly recommend always throwing a handful of fresh, green herbs on top. If you’d like to add a spicy kick, throw some red pepper flakes on top.
● 1 cup chopped onions
● 1 tsp minced garlic
● 1 Tbsp avocado oil
● 4 cups chicken bone broth or stock
● 1 cup sliced celery
● 1 cup sliced green beans
● 1 cup cubed potatoes
● 1 bay leaf
● 1 tsp savory seasoning (I used Trader Joe’s 21 Seasoning Salute)
● 1 yellow squash, cubed
● 2 cups corn
● ¼ cup chopped fresh cilantro
● ½ tsp red pepper flakes, optional
1. In a saucepan, sauté the onions and garlic in the oil until soft, about 4 minutes. Add the stock, celery, beans, potatoes, bay leaf, and seasoning. Add salt and pepper, if desired. Cover and simmer over low heat for 15 minutes.
2. Add the squash and corn. Simmer for 10-15 minutes. Discard the bay leaf.
3. Sprinkle with fresh cilantro and optional red pepper flakes. Enjoy!