Summer Garden Veggie Soup

 

Summer Garden Soup…cold or hot, this soup serves up a heaping load of nutritious veggies for lunch or dinner.

After a day in the garden I found myself with a cart load full of zucchini squash, butternut squash, carrots, and onions.

I decided to whip up some soup and some zucchini, apple, carrot bread .

I made this garden soup a few weeks back and it was a hit.  Honestly, I just dumped all my veggies in a pot and quite remarkably it came out wonderfully.  I tried searching a recipe but couldn’t find one with all the veggies I had harvested and I thought… how hard can this be, really?  It turned out to be an amazingly delicious soup, and one my whole family loved. This large batch made for plenty of leftovers to freeze and eat another day.

What you will need:

  • 6 cups shredded zucchini
  • 6 cups shredded carrot
  • 6 cups shredded butternut squash (one large butternut squash)
  • 64 ozs of chicken broth (organic if possible)
  • 1 & 1/2 cup onion -chopped
  • 1 bell pepper (large)-chopped
  • 2 tablespoons olive oil OR 1/2 stick of  butter
  • 1 and 1/2 cups of  half and half
  • 5 garlic cloves
  • sea salt & pepper to taste

Add oil or butter to a a large stock pot, then add onion, bell pepper and garlic till onion becomes transparent and fragrant.

Begin to add other ingredients… zucchini, butternut squash, and carrots

Add chicken broth.

I am often asked,  “Do you eat your chickens ?” or “Do you make your broth from your chickens?” Well, when I started on this micro-farming venture, I had every intention of eating my chickens as well as their eggs.  Unfortunately, I made the mistake of naming them, and then falling in love with them.  They truly give me such joy and I can’t say enough about what a stress reliever they are for me. No matter how difficult my day, when I get home , I grab a glass of tea, some grain, and head straight for the back yard where I plop down in a chair or hammock and watch these beautiful creatures scratch and peck under a big blue sky. I could sit there for hours…it’s chicken therapy…and they feed me to boot!  No, I’m not at the point where I can make my own broth from my feathered friends, but it’s in the works; I just need to get there mentally ….and emotionally.

Your broth will probably not cover the veggies at this point….no worries, their will be plenty of liquid once the veggies cook down a bit. Give it a good stir.  Once it comes to a boil, cover and simmer until all the veggies become soft (about 45 minutes)

Once all veggies have become very soft and are cooked through, add in half & half cream, and salt and pepper to taste. If you choose to at this point and you feel a bit more spice it needed…go for it! Add it some garlic, minced onion, powdered onion, chicken bouillon, etc.  I enjoy the flavors of the garden coming through in this soup, therefore,  salt and pepper worked just fine.

Let simmer an additional 20 minutes, stir often.

You may eat it at this point if you choose to have the veggies chunky, OR you may use an immersion blender to make smooth (I use my immersion blender to make soap and use strong essential oils, so to ensure I don’t transfer any of that over to my soap, I’m going to put it in my blender and get it a bit smoother). Yes, it’s hot, so be careful if you choose to do it this way. If you are using an immersion blender, be careful not to lift it up in the pot, OUCH!

And that’s it! You can definitely feel good about this soup. It’s full of nutrition, antioxidants, beta carotenes, and carotenoids.  If you’re watching your dairy intake or want to slim it down, you can always eliminate the half and half and use a nut milk or use whole or 2 % milk in its place.

Add some shaved fresh parmesan, croutons or a warm slice of bread…mmmmm...

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Dont’ forget the girls….(chickens)

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Until next time,

Keep it real & keep it local y’all,

The Texas Chick

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Me & the hubby “Farmer Rob”

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