Soup might be the last thing you think to eat during the summer time, but you might want to rethink that! This pureed soup has local summer veggies with simple ingredients that make eating light and your digestion moving easy. You can add protein like chicken or tempeh, brown rice or quinoa, or simply just eat plane. Pick any squash that looks fresh and local!
2 large Zucchini (or any other squash)
1 medium yellow onion chopped
4 stalks of celery rough chopped
3 cloves garlic
1 tablespoon turmeric
2 teaspoons cumin
1 teaspoon red pepper flakes
2-3 tsp salt
Pepper to taste
Handful parsley
1 cup broth (veggie, bone broth, chicken)
½ to a whole can of light coconut milk (less coconut milk with make the consistency creamier)
Wash, trim, and chop all veggies and set aside. Heat a large pot over medium/high heat with 2 tablespoons of EVOO. Add the onion, celery and salt and let cook down for 4-5 minutes. Add zucchini, garlic, herbs, and spices. Cover pot and let veggies cook for another 5 minutes. After 5 minutes add your liquids. The more liquid you put in the soup the thinner the consistency. Let the soup simmer at low/medium heat for 10 -15 minutes or until the veggies are fork tender. Shut heat off and then slowly pulverize to get desired pureed consistency. Enjoy! Can store in fridge up to 5-7 days or 2 months+ in freezer.