There is nothing more comforting to me than a bowl of homemade vegetable soup, and my favourite kind is definitely potato and leek. I decided to modify my usual recipe and use up some of the summer squash that is STILL producing in copious amounts in my garden.
This soup is totally garden-fresh. All the ingredients (aside from the salt, pepper, oil, and water) came from either my garden, or from local farmer's at the Saturday market down the road from my parents' farm. It contains no dairy or meat, so vegetarians and vegans could enjoy it as well. In addition, I was able to put the leftovers in jars to store for the coming winter.
Click the title of this post or the "read more" link to see the recipe.
One of my favourite soups to make (and eat) is potato and leek soup. It’s thick, creamy, and tastes great. It’s the ultimate comfort food for me. But I will share a well-known secret with you: I never actually put cream in my soups, even the "creamiest" ones. The secret is in puréeing the vegetables. Certain vegetables, especially potatoes, leeks, zucchini, squash, cauliflower, and most other root vegetables, all make a great base for thick and creamy soups.
I added in some fresh carrots and celery (also from the farmer's market), garlic from my dad's garden, and fresh herbs from my balcony garden. All together, it's the perfect, garden fresh meal! I made a large pot of it and was able to jar some for the coming winter months. Since this soup contains no dairy in it, it will store really well in the sealed jars. I know it will come in handy on a cold winter night when I'm too busy to prepare a meal from scratch, but still want to eat healthy.
Here is the recipe.
Potato, Leek and Summer Squash Soup
makes about 8 servings
For Canning Extra Soup:
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