I've been craving soup lately- probably because it's my favorite thing to cook. I can only be deprived for so long before I break down and enjoy a steaming bowl in spite of the hot weather. Today's soup was designed around the local veggies in my fridge that needed to be used.
Summer Squash Soup
The creamy, tender squash, bright herbs, and simple broth make this soup light enough for summer. The kidney beans make this dish a complete meal.
2 Tbsp. olive oil
2 cloves garlic, minced
1 large yellow summer squash (a.k.a. yellow crookneck squash), halved lengthwise and thinly sliced
2-3 carrots, chopped (about 1 cup)
1 cup cooked kidney beans, rinsed
2 cups water
1 no-salt vegan bouillon cube
1 1/2 tsp. sea salt
1 Tbsp. nutritional yeast (optional)
1/2 tsp fresh thyme
1 Tbsp minced fresh sage (about 3 large leaves)
In a medium saucepan, heat olive oil over medium-high heat. Add the garlic, squash and carrots and stir frequently until the squash begins to break down a bit, about 3-4 minutes. Add beans, water, bouillon cube, salt, and nutritional yeast (if using). Bring to a simmer and cook about 20 minutes or until carrots are tender and squash is soft and falling apart. Add the sage and thyme to the soup and taste. Adjust salt as needed.