Confetti Vegetable Soup

[Guest guest]

Confetti Vegetable Soup

6 Servings

 

I like to use crookneck squash for this soup because

it gives it a bright yellow color. Fresh ginger adds a

hint of spice.

 

2 tsp. vegetable oil

1/2 cup chopped onion

2 1/2 lbs. yellow summer squash (about 6), thinly

sliced

4 medium cloves garlic, peeled

1 tsp. minced fresh ginger

3 cups low-sodium vegetable broth

3/4 tsp. salt

1/4 cup finely chopped red onion

2 Tbs. chopped fresh flat-leaf parsley

 

1. In large saucepan, heat oil over medium-high heat.

Add onion and cook, stirring often, until softened, 4

to 5 minutes. Add squash, garlic and ginger. Cover and

cook, stirring occasionally, until squash is tender,

10 to 20 minutes. Add broth and bring soup to a

simmer.

 

2. Remove from heat and let soup cool slightly. In

food processor or blender, process mixture, in batches

if necessary, until smooth. Strain through fine-mesh

sieve back into saucepan, using a rubber spatula to

press mixture through mesh. Stir in salt.

 

3. Serve warm or chilled, thinning soup with extra

broth if necessary. Ladle soup into bowls and garnish

each serving with red onion and parsley.

 

PER Serving: 101 CAL; 4 G PROT; 2 G TOTAL FAT (0 SAT.

FAT); 11 G CARB.;

0 MG CHOL; 365 MG SOD.; 4 G FIBER

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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