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.

Stonyfield Organic Lowfat Yogurt, Plain, 32 oz. Cup; Multi Serve

Stonyfield Organic Lowfat Yogurt, Plain, 32 oz. Cup; Multi-Serving Yogurt

Where to Buy

Prep Time: 5 MINUTES

Serves: 8

Cook Time: 30 MINUTES

Ingredients

3 Tbsp olive oil
3 large shallots (chopped)
1 sprig rosemary (3′ long)
1 medium zucchini (cut into 1/2′ chunks)
1/2 lb green beans (cleaned, picked, and chopped)
2 cup fresh corn (6 ears, removed from cob)
3/4 lb potatoes (scrubbed, unpeeled, and cut into 1/4′ pieces)
3 cloves garlic (chopped)
5 cups vegetable stock
1 cup Stonyfield Organic Low Fat Plain Yogurt
1 pinch kosher salt
1 pinch crushed red pepper
toasted almonds for garnish (optional)
fresh herbs for garnish (optional)
drizzled olive oil for garnish (optional)
1 medium summer squash (cut into 1/2′ chunks)

Instructions

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.

Gluten Free