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Summer Harvest Soup

Category: Soup

Difficulty: Medium

Prep Time: 30 min  

Cook Time: 30 mins  

Servings: 6 servings


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Ingredients:

2 tablespoons olive oil

1 large leek, both white and light

green parts, rinsed well and thinly sliced ( about 1 cup)

1 small fennel bulb, thinly sliced (about 1 cup)

1 bay leaf

2 cloves garlic, thinly sliced

½ cup dry white wine

7 cups Vegetable Stock * see note

3 small carrots, sliced ¼ inch thick, (about ¾ cup)

½ cup trimmed and sliced (1-inch inch pieces) green beans

½ cup trimmed and sliced (1-inch pieces) yellow wax beans

1 cup diced (1/2-inch dice) baby summer squash

1 cup diced (1/2 –inch dice) baby zucchini

½ cup fresh shelled English peas

½ cup fresh corn kernels

2 cups diced vine-ripened tomatoes

2 tablespoons coarsely chopped fresh basil

1-tablespoon fresh thyme leaves

¼ cup chopped fresh flat-leaf parsley

Salt and freshly ground black pepper

Method:

1. Heat the olive oil in large, heavy pot over low heat. Add the leek, fennel, and bay leaf and cook, stirring occasionally, for 3 minutes. Add the garlic and cook, stirring frequently, until the vegetables are soft and fragrant but not browned, about 5 minutes.

2. Add the wine, increase the heat to medium-high, and cook until the wine is almost evaporated, about 5 minutes. Add the shiitake vegetable stock and bring to a simmer.

3. Add the carrots, green beans, and yellow beans and let simmer for 5 minutes. Add the summer squash, zucchini, peas, and corn and let simmer until the vegetables are just tender, about 5 minutes. Do not overcook or the bright vegetables colors will be lost.

4. Add the tomatoes, basil, thyme, and parsley and let simmer until heated through, about 1 minute. Season the soup with salt and pepper to taste. Discard the bay leaf.

* Simple Vegetable Stock (makes about 7 cups)

  • 2 onions chopped
  • 4 carrots chopped
  • 2 sticks celery
  • 4 litres water
  • handful parsley stalks
  • few spring thyme
  • 1 teaspoon whole black or white peppercorns (12 total)

Wash & chop veggies roughly. Combine all the veggies and herbs into a large pot and fill with water. Bring to a boil. Reduce the heat to low and simmer for 1 hour. Strain and discard solids. Store for 3-4 days in the fridge.

 


Transform summer’s vegetable bounty into this incrediblely beautiful soup, with bursts of red, green, yellow, and orange drifting in a pale amber broth.

This amazing soup is from the Earthbound Farm Organic Cookbook by Mara Goodman.

Interview with Dr. William Davis, Author of Wheat Belly: Is Now Yours For Free!