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
-
Chop onion and garlic fine.
- In soup kettle with oil of choice, add cumin,
coriander, mustard, cinnamon, salt, and cayenne.
- Sauté onion and garlic
until soft. Stir often.
- Peel ginger. Place in blender with 1 Tbsp. water
and blend. Add blended ginger to soup pot.
- Cut summer squash into 1"
pieces.
- Quarter potato and apple, discarding apple core and seeds.
- Chop
squash in food processor or blender.
- 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.
- Transfer soup to
pot. Warm, stirring frequently, to just below simmer point.
- Add lemon
juice.
- Taste and adjust seasoning with additional salt and cayenne, if
desired.
- 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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