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Green Squash Soup

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Green Squash Soup

Directions

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Ingredients :

  • 3 tablespoons olive oil
  • 2 leeks
  • sliced
  • ½ cup chopped green garlic
  • 3 red potatoes
  • chopped
  • 4 mini eggplants
  • chopped
  • 4 small zucchini
  • chopped
  • 1 bunch kale
  • stemmed and chopped
  • 1 head lettuce
  • chopped
  • 6 cups water
  • 5 teaspoons vegetable bouillon (such as Better Than Bouillon®)
  • Methods :

  • Heat olive oil in a Dutch oven or large pot over medium heat. Add leeks and green garlic; cook and stir until tender, about 5 minutes. Add red potatoes, eggplants, and zucchini. Cook uncovered, stirring occasionally, until starting to soften, about 15 minutes.
  • Stir kale and lettuce into the Dutch oven until wilted. Pour in water and vegetable bouillon. Bring soup to a boil; simmer, covered, until flavors combine, about 1 hour.
  • Blend soup using a hand immersion blender until creamy.
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