Sunshine Soup Recipes

SUNSHINE SOUP

Sunshine Soup image

Got a huge yellow squash from a friend.This was the result of some of it. Also had some left to freeze. Soup also freezes well. Serve hot or cold.

Provided by Katha

Categories Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 cups grated yellow squash
3 medium onions, chopped
1 cup celery, chopped
1 clove garlic, minced
1 tablespoon margarine
1/2 teaspoon dried rosemary
1 quart vegetable broth or 1 quart chicken broth
1/4 teaspoon black pepper
1 cup plain fat-free yogurt or 1 cup sour cream
1 dash hot sauce, if desired

Steps:

In a soup pot melt margerine.
Add squash, onion, celery, garlic.
Saute until onion is golden.
Allow to cool slightly.
Add broth,rosemary& black pepper.
Cook until all veggies are tender.
Cool.
Place soup in blender& puree till smooth.
Pour soup back in pot& heat till warmed (or serve cold or at room temp).
Place soup in bowls, swirl in 1/4 cup yogurt in each bowl.
Add hot sauce if desired.

Nutrition Facts : Calories 109.2, Fat 3.3, SaturatedFat 0.8, Cholesterol 1.2, Sodium 109.5, Carbohydrate 15.6, Fiber 2.5, Sugar 10.2, Protein 5.4

SUNSHINE SOUP (YELLOW PEPPER & LEEK)

Sunshine Soup (Yellow Pepper & Leek) image

Crunchy sweet peppers are both low in calories and rich in vitamin C. Yellow peppers make an especially cheery, sunny-coloured soup and oven roasting them concentrates all those delicious flavours.

Provided by English_Rose

Categories Low Protein

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

4 -5 yellow peppers
2 leeks, topped, tailed and washed
2 garlic cloves, crushed
4 tablespoons olive oil
1 medium onion, finely chopped
1 medium carrot, finely diced
2 stalks celery, finely chopped
1 medium potato, cut into small chunks
5 cups chicken broth or 5 cups vegetable broth
1 bay leaf
2 tablespoons fresh thyme, chopped
salt & freshly ground black pepper

Steps:

Cut the top and base from each of the yellow peppers, remove the seeds and then cut into thin strips. Cut the leeks into strips the same size as the peppers. Place the leeks and peppers in a roasting dish and sprinkle with the garlic. Drizzle 2 tablespoons of olive oil over the top, season with salt and freshly ground black pepper and place in a medium oven for 40-45 minutes until nicely roasted and soft.
Heat 2 tablespoons olive oil in a large casserole or saucepan and saute the onion and celery for 5 minutes until softened but not browned. Add the potatoes and carrot and cook for 3-4 minutes more. Add the leeks and most of the peppers (reserve a few for garnish), the broth, thyme and bay leaf and simmer for 30 minutes or so until the potatoes are nice and soft.
Place the soup in a blender, and whiz until smooth. Adjust the seasoning (adding a good grind of black pepper) and serve in bowls, garnished with a little of the reserved roasted peppers and a drizzle of olive oil.

Nutrition Facts : Calories 309.8, Fat 15.9, SaturatedFat 2.5, Sodium 997.8, Carbohydrate 34.1, Fiber 5, Sugar 5.3, Protein 10.4

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