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Summer’s Bounty Soup

It is just beginning to cool off on the West Coast and I have a bunch of vegetables from the garden that I needed to use up. Yesterday I thought “I’ll make a soup” and throw everything in. Well, I have to say that this recipe I put together has turned out really well and we are taking it for lunches all this week.

I hope you enjoy this soup. Feel free to add more or less spice to this soup to your taste. I think I am going to try adding some curry powder to it next time as well instead of the chili seasoning. That’s one thing I love about making soup, you can totally change the flavour with a change in the seasoning

 

 

Summer’s Bounty SOUP

Makes 8 servings

 

Ingredients
3 tablespoon olive oil
1 onion, chopped

6 garlic cloves, minced

2 cups butternut squash, chopped
1 large carrot, chopped
2 celery ribs, chopped

1 medium zucchini, chopped

4 large tomatoes, chopped
1 can of black beans, rinsed

1 cup brown and wild rice
8 cups vegetable broth or water
2 teaspoon Chili spice

4 fresh Basil leaves, chopped
4 garlic cloves, minced
1 bunch spinach, chopped
Sea salt (only if using water)

Black pepper to taste

Optional Flavour infusion of 1 dried Chipolte pepper

 

Method

 

 

Place a large soup pot over medium heat or use your crock pot. Add oil, onion, garlic and celery. Sauté until onion is clear. Now add the rest of the vegetables and cook for approximately 5 minutes.

Next add the rice, black beans, vegetable broth or water, Basil and Italian spice. Mix well and simmer for 30 to 45 minutes until the rice is cooked and the squash is tender.

About 10 minutes before the soup is done, add the chopped spinach . For optional smokey flavouring add a dried Chipolte pepper and take out before serving.

 

Serve immediately in warmed bowls or, like I did, refrigerate for lunches or a light dinner later in the week.

 

 

 

 

 

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