Late Summer Soup

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Here in New Hampshire, fall comes early in the form of cool September nights. That means soup season starts gloriously here-with late-summer vegetables still available and the requisite chill in the air to make warm soup just the perfect food. When a late-summer night has you closing a window to keep the chill out, try this delicious, gluten-free, late-summer soup.

160
Calories
6g
Fat
4g
Protein
8
Servings

Ingredients

3 T olive oil
1 medium summer squash (cut into 1/2" chunks)
1 medium zucchini (cut into 1/2" chunks)
1 sprig of rosemary (3" long)
3 large shallots (chopped)
1/2 lb green beans (cleaned, picked, and chopped)
2 c fresh corn (6 ears, removed from cob)
3/4 lb of potatoes (scrubbed, unpeeled, and cut into 1/4" pieces)
3 clv of garlic (chopped)
5 c vegetable stock
1 c Stonyfield Organic Low Fat Plain Yogurt
1 pn kosher salt
1 pn crushed red pepper
toasted almonds for garnish (optional)
fresh herbs for garnish (optional)
drizzled olive oil for garnish (optional)
Nutrition Information: 
Calories: 
160
Calories from Fat: 
60
Total Fat: 
6g
Saturated Fat: 
1g
Sodium: 
135mg
Total Carbohydrate: 
21g
Dietary Fiber: 
3g
Sugars: 
7g
Protein: 
4g
Vitamin A: 
6%
Vitamin C: 
35%
Calcium: 
8%
Iron: 
6%

Preparation:

Step 1

Heat olive oil in large heavy bottomed soup pot, over medium heat. Add shallots, salt, red pepper flakes and stir. And rosemary sprig. Sauté until shallots are tender, about 2-3 minutes. Stir in zucchini, summer squash, green beans, corn, and potatoes. Cook until squash becomes tender, about 5 minutes. Stir in garlic and remove rosemary sprig. Then add stock and bring to a boil. Reduce heat and simmer until potatoes are tender, 15-17 minutes.

Step 2

Let the soup cool a bit and purée with hand blender or in batches in food processor. Return to soup pot and whisk in yogurt. Garnish and serve.

Ingredients

3 T olive oil
1 medium summer squash (cut into 1/2" chunks)
1 medium zucchini (cut into 1/2" chunks)
1 sprig of rosemary (3" long)
3 large shallots (chopped)
1/2 lb green beans (cleaned, picked, and chopped)
2 c fresh corn (6 ears, removed from cob)
3/4 lb of potatoes (scrubbed, unpeeled, and cut into 1/4" pieces)
3 clv of garlic (chopped)
5 c vegetable stock
1 c Stonyfield Organic Low Fat Plain Yogurt
1 pn kosher salt
1 pn crushed red pepper
toasted almonds for garnish (optional)
fresh herbs for garnish (optional)
drizzled olive oil for garnish (optional)
Nutrition Information: 
Calories: 
160
Calories from Fat: 
60
Total Fat: 
6g
Saturated Fat: 
1g
Sodium: 
135mg
Total Carbohydrate: 
21g
Dietary Fiber: 
3g
Sugars: 
7g
Protein: 
4g
Vitamin A: 
6%
Vitamin C: 
35%
Calcium: 
8%
Iron: 
6%

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