Golden Summer Soup Recipes

GOLDEN SOUP

Steps:

• In a medium pot, combine the onion, carrot, celery, and saute the vegetables in 1-2 T water for 3 minutes to soften.
• Meanwhile, in a food processor or blender, place the butter beans and 1/2 cup of the remaining amount of water, and process until smooth and creamy.
• Add the pureed mixture, the remaining approximately 2 cups stock (or water), Swiss chard (or other greens- I used frozen spinach), corn, and turmeric.
• Stir well, bring the soup to a boil, reduce the heat to low, and simmer for 8-10 minutes or until the vegetables are tender.
• Add the nutritional yeast flakes (and miso if used) during the last two minutes of simmering time.
• Taste and season with salt and freshly ground pepper, as needed.

GOLDEN SUMMER SOUP

Steps:

• In a big soup pot, saute/stir the onions in hot oil, over medium-high heat for 2 mintues.
• Add in the carrots and 1 3/4 cups sweet potatoes; saute/stir for 1-2 minutes.
• Add in 1 1/2 cups water and 1 1/2 cups vegetable stock; cover and bring to a boil.
• Reduce the heat and simmer for 10 minutes or until potatoes are soft.
• Puree the mixture in a blender (or use an immersion blender) until mixture is smooth; set aside.
• Bring the remaining water and vegetable stock to a boil.
• Add in the remaining sweet potatoes; let simmer for 5 minutes.
• Add in the yellow squash, corn, turmeric, lemon juice and salt to taste; cover and simmer for 10 minutes.
• Add in the sage and reserved puree; stir to combine.
• Add in pepper to taste.
• Continue simmering until well heated.
• To serve, ladle into individual serving bowls; sprinkle grated Monterey Jack cheese on top or spoon a dollop of sour cream on top.
• Sprinkle with chopped fresh parsley.

GOLDEN SUMMER PEACH GAZPACHO

Steps:

• Place the first 6 ingredients in a food processor; process until blended. Add lime juice, vinegar, marinade for chicken, salt and hot pepper sauce; process until smooth. If desired, stir in sugar., Refrigerate, covered, at least 4 hours. Top servings with additional chopped peaches, cucumber and tomatoes.

END OF SUMMER SOUP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place butternut squash face-down in a baking dish; pour water into dish around squash.
• Bake in the preheated oven until tender, about 45 minutes.
• While butternut squash bakes, place yellow squash, sweet potato, nectarine, orange bell pepper, cucumber, and onion into a large pot with enough water to cover. Stir in salt, cinnamon, nutmeg, and pepper to vegetable mixture. Bring to a boil. Cover, reduce heat, and simmer for 10 minutes.
• Remove butternut squash from the oven. Let cool 10 minutes.
• Scoop out the inner pulp of squash half; add to the simmering soup. Continue to let simmer to meld flavors for at least 15 minutes. Remove from heat; drain liquid.
• Place cooked vegetables into a food processor and puree until smooth.
• Transfer puree to a large saucepan over low heat. Stir chicken broth and yogurt into puree until well blended. Cover and let simmer until incorporated, about 15 minutes. Remove from heat; sprinkle with Pecorino Romano cheese. Serve.