Summer Garden Vegetable Soup

Take a break from the summer fun with our tasty soup. It’s made with an assortment of veggies that taste great and are great for you. And don’t miss the pesto recipe that comes with it.

Summer Garden Vegetable Soup
Serves 4
Take a break from the summer fun with our tasty soup. It’s made with an assortment of veggies that taste great and are great for you. And don’t miss the pesto recipe that comes with it.
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 1 cup cauliflower florets
  2. ½ cup red pepper
  3. ½ cup green pepper
  4. 1 medium yellow summer squash, cubed
  5. 1 medium leek, chopped
  6. 2 cups chopped collard greens
  7. ½ medium sweet potato, cubed
  8. 2 tbsp olive oil
  9. 2 garlic cloves
  10. 1/8 cup olive oil
  11. 1/8 cup walnuts
  12. 1 ounce basil leaves
  13. salt, pepper to taste
Instructions
  1. To prepare the pesto, place the walnuts in a pan and toast them over medium heat, stirring occasionally, for 10 minutes. Wash and dry basil leaves. Place cloves, 1/8 cup olive oil, walnuts and basil leave in a blender and mix until smooth. Season with salt and pepper to taste.
  2. In a large pot, heat the olive oil over medium heat. Add the leek, red and green peppers and cook for 5 minutes. Add the cauliflower, sweet potato, collard greens and 3 cups of hot water. Bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes.
  3. Add the summer squash and simmer for 20 minutes more or until vegetables are tender. Season to taste with salt and pepper and serve warm with pesto.
Notes
  1. Recipe Courtesy of PaleoGrubs.com.
Shades of Pink Magazine http://shadesofpinkmagazine.net/
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