Vegetable Summer Soup

Yield

6 people

Time

35 minutes

A really good creamy soup that is actually refreshing and healthy, heavy on potatoes and green beans but the recipe can easily be expanded on with your favorite seasonal produce. 

Ingredients

– 1 yellow onion diced – 1 carrot cut into rounds – 2 lb golden potatoes diced – 1 lb green beans or summer squash broccoli florets, green peas, cauliflower, asparagus – 11 garlic cloves thinly sliced – 2 bay leaves – 10 sprigs thyme – 2 tsp sweet paprika – 5-6 cups water or low sodium veggie stock – 1/2 bunch fresh dill roughly chopped – S + P to taste

1. Preheat a heavy bottom soup pot over medium heat with a light drizzle of olive oil. Add the sliced garlic and cook until fragrant and softened but barely starts to get some color. Transfer the garlic to a small plate and reserve.

2. Add the diced onion and carrot to the pot with a pinch of salt and sautee until the onion is translucent.

3.Stir in the potatoes, bay leaves, thyme, the reserved garlic and sweet paprika. Give everything a good stir and pour in the water. Bring to a gentle boil and season generously with a heavy pinch of salt.

4. Cook the soup for 5 minutes then stir in the green beans or whichever veggies you prefer to use instead. (If using fresh green beans make sure to snap the ends and break them in half. Frozen green beans can be used straight from the bag).

5. Partially cover with a lid and cook the soup for another 10 minutes or so until both the green beans and potatoes are tender to your liking. Taste and add more salt and pepper at this point if desired.

6. Remove the soup from heat and stir in half of the cashew sour cream and the fresh dill. (Reserve some of both for garnish). Taste and adjust seasonings, add more sour cream if desired or serve on the side with extra dill.

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