Late Summer Soup
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.
Yields: 8 Servings
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Ingredients
| 3 | tbsp | olive oil |
| 3 | large shallots (chopped) | |
| 1 | sprig of rosemary (3" long) | |
| 2 | medium zucchini and summer squash (cut into 1/2" chunks) | |
| 2 | medium summer squash (cut into 1/2" chunks) | |
| 1⁄2 | lb | green beans (cleaned, picked, and chopped) |
| 2 | c | fresh corn (6 years, removed from cob) |
| 3⁄4 | lb | of potatoes (scrubbed, unpeeled, and cut into 1/4" pieces) |
| 3 | clove | of garlic (chopped) |
| 5 | c | vegetable stock |
| 1 | c | Stonyfield Organic Low Fat Plain Yogurt |
| 1 | pinch | kosher salt |
| 1 | pinch | rushed red pepper |
| toasted almonds for garnish (optional) | ||
| fresh herbs for garnish (optional) | ||
| drizzled olive oil for garnish (optional) |
Directions
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.
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.
Nutrition Information
|
160
CALORIES
|
6g
TOTAL FAT
|
4g
PROTEIN
|
View Complete Nutrition Information
| Nutrition Facts | ||
|---|---|---|
| Amount Per Serving | ||
160
60
|
||
| % Daily Value* | ||
| Total Fat | 6g | |
| Saturated Fat | 1g | |
| Cholesterol | 0mg | |
| Sodium | 135mg | |
| Total Carbohydrate | 21g | |
| Dietary Fiber | 3g | |
| Sugars | 7g | |
| Protein | 4g | |
| Vitamin A | 6% | |
| Vitamin C | 35% | |
| Calcium | 8% | |
| Iron | 6% | |
| * Percent Daily Values are based on a 2,000 calorie diet. | ||
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