Green Squash Soup Good Recipes

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Green Squash Soup

"A extraordinary manner to apply all of these CSA veggies and it is creamy and vegan. You can truly use any greens on this and exceptional amounts. You can not even flavor the lettuce or kale."

Ingredients :

three tablespoons olive oil
2 leeks, sliced
1/2 cup chopped inexperienced garlic
3 pink potatoes, chopped
four mini eggplants, chopped
four small zucchini, chopped
1 bunch kale, stemmed and chopped
1 head lettuce, chopped
6 cups water
5 teaspoons vegetable bouillon (together with Better Than Bouillon®)

Instructions :

Prep : 35M	Cook : 6M	Ready in : 1H55M

Heat olive oil in a Dutch oven or large pot over medium warmth. Add leeks and green garlic; cook dinner and stir until smooth, approximately 5 minutes. Add crimson potatoes, eggplants, and zucchini. Cook exposed, stirring occasionally, till starting to melt, approximately 15 mins.
Stir kale and lettuce into the Dutch oven till wilted. Pour in water and vegetable bouillon. Bring soup to a boil; simmer, included, until flavors combine, approximately 1 hour.
Blend soup the usage of a hand immersion blender till creamy.

Notes :

Use yellow squash rather than green, yellow potatoes in place of purple, five chopped cloves of garlic in place of inexperienced garlic, chard or collards in place of kale if desired.
Add soy creamer or creamed tofu for a creamier version.

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