Summer Vegetable Soup Recipe

Summer Vegetable Soup Recipe

Ingredients

Makes 4 to 6 servings

• 2 tablespoons olive oil
• 2 medium leeks, white parts plus an inch of green, well rinsed and chopped
• 2 medium carrots, cut into 1/2-inch dice
• 2 garlic cloves, minced
• 3 small new potatoes, unpeeled and cut into 1/2-inch slices
• 1 medium zucchini, halved lengthwise and cut into 1/2-inch slices
• 1 medium yellow summer squash, halved lengthwise and cut into 1/2-inch slices
• 2 fresh ripe tomatoes, diced, or 1 (14.5-ounce) can diced tomatoes, drained
• 1 1/2 cups fresh corn kernels
• salt and freshly ground black pepper
• 6 cups light vegetable broth or water
• 2 cups chopped fresh spinach
• 1/4 cup fresh basil leaves, chopped

Method

1. In a large soup pot, heat the oil over medium heat
2. Add the leeks, carrots and garlic
3. Cover and cook until softened, about 5 minutes
4. Add the potatoes, zucchini, yellow squash, tomatoes, corn and salt and pepper to taste
5. Cook 5 minutes longer, then stir in the broth
6. Bring to a boil, reduce heat to low and simmer, uncovered, until the vegetables are tender, about 30 minutes
7. Stir in the spinach and the basil, then ladle into soup bowls and serve

Full List of Lunch Recipes
Full List of Soup Recipes