Summer Squash Soup

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.  

Summer Sauce

All the summer vegetables and herbs that are in season rite now in Southern California inspire this “Sauce”.  The warmer weather has been leaving me cooking simple and light, but still filling to keep us satisfied with all the outdoors activities we have been doing.  Give this one a try.  The summer squash can be switched out for whatever you find at the market or local CSA.  Enjoy!

• 2 medium to large yellow squash or zucchini (get creative)

• ½ yellow onion

• ½ red onion

• 1 leek, white/yellow part only 

• 3-4 cloves garlic

• 1 pint of heirloom cherry tomatoes or 3-4 medium heirloom tomatoes

• 2 tbs Oregano

• 2 tbs parsley 

• Large handful of rough chopped Basil 

• Salt and Pepper to taste

Rough chop all the veggies to desired size.  Add 1-2 tablespoons EVOO to a large pot and turn heat to medium.  Start with onions, leeks, garlic salt and pepper in the pot. After a few minutes, slowly add the squash, tomatoes and herbs.  Add salt and pepper as you go.  Salt enhances flavor, don’t be afraid! Let pot simmer on low/medium heat for about 30-45 minutes.  Add this over any pasta you like and enjoy!  

**Doubling the batch makes prep-cooking simple and easy.  Stores in refrigerator up to 5 days or in freezer for 2 months.