October is such a beautiful month of transition—you can still enjoy your local farmer's market run without much more than a light jacket, but the cooler nights warrant a warm bowl of soup! This recipe combines fresh vegetables for a delicious, nutritious and simple meal!
Prep Time: 30 minutes
Cooking Time: 1 hour
2 tablespoons olive oil
2 cloves garlic, diced
1 leek, white and light green part only, diced
3 medium sized zucchini, diced
1 cup of peas (fresh or frozen)
3 or 4 small new potatoes, peeled and cut into fourths
4 cups vegetable broth
Salt and pepper to taste
Fresh herbs for garnish (such as mint, basil and/or thyme)
Lemon juice to taste
Heat the olive oil in a large pot. Sauté garlic and leeks in the olive oil until soft, but not brown. Add zucchini and continue to stir for about 15 minutes. Season with salt and pepper.
Add vegetable broth and bring to a gentle boil. Turn down heat to simmer and add potatoes. Simmer for 20 minutes or until vegetables are soft. Add peas and cook for an additional few minutes.
Puree soup in a blender to your liking. Some people prefer to leave in some chunks of vegetables.
Taste and season. Before serving, add juice of half a lemon and garnish with fresh basil, mint or other herbs.
This recipe is from the website of Kaiser Permanente: Food for Health, Recipes for Life.