Potato Carrot and Summer Squash Soup
From jo_jo_ba 16 years ago
- 30 minutes to make
- Serves 4
Adapted from Rachael Ray's recipe to be a little bit lighter on the waistline without sacrificing the flavour, as well as to make it vegan.
Ingredients
- 1 medium onion, chopped shopping list
- 5 cloves garlic, minced shopping list
- 3 baking potatoes, diced shopping list
- 1 large zucchini, cut into half moons shopping list
- 1 large carrot, sliced into rounds shopping list
- 1 28-ounce can diced tomatoes shopping list
- 4 cups vegetable stock shopping list
- 2 cups water shopping list
- salt and lots of freshly ground black pepper shopping list
- 1 cup basil leaves, thinly sliced shopping list
- 6 oz curly kale, chopped shopping list
How to make it
- Heat a deep pot over medium-high heat.
- Add the onion, garlic, potatoes, zucchini and carrot.
- Cook until softened and brown, about 7-8 minutes.
- Add tomatoes, stock and water to the pot.
- Season with salt and freshly ground black pepper.
- Bring the soup up to a boil then turn it down to a simmer.
- Cook for 10 minutes.
- Add the kale and basil, cover and simmer 5 minutes.
- Taste and re-season before serving.
People Who Like This Dish 5
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- jo_jo_ba Oshawa, CA
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The Rating
Reviewed by 4 people-
One of my absolute favourite comfort foods! I've only been here a week, but I have to tell you what a treasure you are, Jo! You share so many wonderful recipes, and they are always such healthy fare. Thanks so much for the extra care that you put ...more
suestonebender
in loved it
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