Confetti Vegetable Soup

Recipe Ingredients

2 teaspoons	10ml	Vegetable oil
1/2 cup	31g / 1.1oz	Chopped onion
2 1/2 lbs	1135g / 40oz	Yellow summer squash - (abt 6) - thinly sliced
4 lbs	1816g / 64oz	Garlic cloves - peeled (medium)
1 teaspoon	5ml	Minced fresh ginger
3 cups	711ml	Low-sodium vegetable broth
3/4 teaspoon	3.8ml	Salt
1/4 cup	15g / 0.5oz	Finely-chopped red onion
2 tablespoons	30ml	Chopped fresh flat-leaf parsley

Recipe Instructions

In large saucepan, heat oil over medium-high heat. Add onion and cook, stirring often, until softened, 4 to 5 minutes. Add squash, garlic and ginger. Cover and cook, stirring occasionally, until squash is tender, 10 to 20 minutes. Add broth and bring soup to a simmer.

Remove from heat and let soup cool slightly. In food processor or blender, process mixture, in batches if necessary, until smooth. Strain through fine-mesh sieve back into saucepan, using a rubber spatula to press mixture through mesh. Stir in salt.

Serve warm or chilled, thinning soup with extra broth if necessary. Ladle soup into bowls and garnish each serving with red onion and parsley.

This recipe yields 6 servings.

Per Serving: 101 Cal; 4g Prot; 2g Total Fat (0 Sat. Fat); 11g Carb.; 0mg Chol; 365mg Sod.; 4g Fiber.

Description:

"Using crookneck squash for this soup gives it a bright yellow color. Fresh ginger adds a hint of spice."

Source:
Vegetarian Times, August 2001

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