Summer Squash Soup - Apple Flavor

Ingredients

  • 1 Tbsp. oil of choice 
    (olive, canola, margarine, butter) 

  • 1/2 small onion

  • 2 cloves garlic 

  • 1/2" piece of ginger 

  • 2 cloves garlic 

  • 1/2 tsp. cumin 

  • 1/2 tsp. coriander 

  • 1/2 tsp. dry mustard 

  • 1/4 tsp. cinnamon 

  • 1 tsp. salt 

  • 6 medium summer squash 

  • 1 medium steamed potato 

  • 1 large apple

  • 4 cups leftover water from steaming vegetables or plain water

  • 1 Tbsp. lemon juice

Method

  1. Chop onion and garlic fine. 
  2. In soup kettle with oil of choice, add cumin, coriander, mustard, cinnamon, salt, and cayenne.
  3. Sauté onion and garlic until soft. Stir often. 
  4. Peel ginger. Place in blender with 1 Tbsp. water and blend. Add blended ginger to soup pot. 
  5. Cut summer squash into 1" pieces. 
  6. Quarter potato and apple, discarding apple core and seeds. 
  7. Chop squash in food processor or blender. 
  8. Add potato and apple, continuing to chop until ingredients are assimilated. Use small amounts of liquid to keep blade moving. Add remaining liquid, a little at a time, working the machine until a soup-like consistency is achieved. 
  9. Transfer soup to pot. Warm, stirring frequently, to just below simmer point. 
  10. Add lemon juice. 
  11. Taste and adjust seasoning with additional salt and cayenne, if desired. 
  12. Garnish: Chopped cilantro.

 


About The Author

Eleanor Rosenast discovered the benefits of raw vegetables as eating them helped her alleviate a life-threatening condition. Eleanor then took this knowledge and used soup to introduce vegetarianism to her family. Reprinted with permission her from "Soup Alive!" (out of stock indefinitely) © 1992, published by Woodbridge Press, PO Box 209, Santa Barbara, CA 93102. For more books by this publisher, visit www.woodbridgepress.com 

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