LET’S SHARE RECIPES USING FRESH VEGGIES
HELP YOUR FELLOW MARKET MEMBERS USE SOME OF THE “EVERYDAY” VEGGIES IN NEW WAYS AND HELP THEM EXPLORE NEWER AND MORE UNUSUAL ITEMS. LET’S PUT THOSE HERBS AND SPICES TO WORK FOR SCRUMPTIOUS MEALS THIS SUMMER!
Categories
Zucchini-basil Soup
Source: Hobby Farm Magazine (Entered by Helen Lichty)New -haven’t tried yet but looks interesting
Serves: 6 servings
Ingredients
3 Tbs
extra virgin olive oil
1 1/2 cups
roughly chopped onion
1 Tbs
chopped garlic
1/4 tsp
salt, or to taste
1 cup
seeded and chopped sweet bell pepper
2 1/2 cup
chopped zucchini
4 cups
vegetable stock
4 cups
fresh spinach leaves loosely packed
chopped fresh tomato for garnish
1 cup
fresh basil coarsely chopped
Step by Step Instructions
- Heat the olive oil in a large thick bottomed pot over medium-high heat Saute onions, garlic, and salt until veggies start to soften.
- Stir in peppers, zucchini and stock.Bring to a simmer and cook until pepper is soft, about 10 min.
- Stir in the spinach and basil just until wilted. Use an imersion blender to blend until smooth. Add more salt as needed
- Serve hot with chopped fresh tomatoes if desired
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