Hearty soup using in season vegies @nutritiondarling
Image via @nutritiondarling
Welcome to May!
This month’s seasonal fruits are apples, bananas, grapefruit, grapes, kiwifruit,
watermelon, figs, lemons,and persimmons
And vegetables: beanshoots, broccoli, carrot, cauliflower, mushroom, potato,
pumpkin, spring onion and turnip.
Be sure to look out for these foods when next at your green grocers to ensure you getting all the right vitamins and minerals suited to this time of year.
Here is a delicious soup that is easy to make and combines some of these wonderful vegetables. Enjoy!
This delicious warming soup contains several of the season’s vegetables and full of the traditional flavors of the Mediterranean. Topped with fresh basil bringing some fresh zing to the soup but alternatively, pesto adds a nutty richness.
Yield: 4 servings, about 2 1/4 cups each
Total Time: 40 minutes
Prep Time: 30 minutes
To Make Ahead: Cover and refrigerate for up to 2 days.
2 tablespoons extra-virgin olive oil
1 large onion, diced
2 cloves garlic, diced
1-3 teaspoons hot paprika, or to taste
1 ltre vegetable stock
4 medium plum tomatoes, diced
1 medium carrot, diced
2 small squash, diced
2 medium potatoes, diced (with skin if organic)
1 1/2 cups green beans, cut into 2-inch pieces
1 cup broccoli flowerets
2 tablespoons sherry vinegar or red-wine vinegar
1/4 cup chopped fresh basil or prepared pesto
1. Heat oil in a large saucepan over medium heat. Add onion, cover and cook, stirring occasionally, until beginning to brown, about 6 minutes. Add garlic and paprika and cook, stirring, for 1 minute.
Add stock, tomatoes, carrot, squash, potatoes, beans and broccoli; bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the vegetables are just tender, about 12 minutes. Stir in vinegar; continue cooking until heated through, 2 to 4 minutes more. Ladle soup into bowls and top with fresh basil or a dollop of pesto.
It’s nutrition darling!