Weather is starting to get cooler. A bowl of warm soup will make anyone feel better. This soup packs lots of nutrients and is very tasty. Because zucchini and squash has a very tender skin there’s no need for peeling, which makes prepping much easier. After cooking, soup can be served as is or puréed in a blender or with an immersion blender. I hope you enjoy.
Xx, Semra
(Aylin’s Mom)
INGREDIENTS:
3 Zucchini (Linked Here)
3 Yellow Squash (Linked Here)
2 Carrots (Linked Here)
2 Stalks of celery (Linked Here)
1 Red pepper (Linked Here)
1 Chopped onion (Linked Here)
3 Cloves garlic (linked Here)
3 Bay leaves (Linked Here)
1/2 tsp dry oregano (Linked Here)
3 Tbsp olive oil (Linked Here)
4 Cups low sodium chicken or vegetable broth (Linked Here)
1 Can diced tomatoes (Linked Here)
1/3 cup cornmeal (Linked Here)
2 tsp Salt (Linked Here)
1/2 tsp black pepper (Linked Here)
3 Yellow Squash (Linked Here)
2 Carrots (Linked Here)
2 Stalks of celery (Linked Here)
1 Red pepper (Linked Here)
1 Chopped onion (Linked Here)
3 Cloves garlic (linked Here)
3 Bay leaves (Linked Here)
1/2 tsp dry oregano (Linked Here)
3 Tbsp olive oil (Linked Here)
4 Cups low sodium chicken or vegetable broth (Linked Here)
1 Can diced tomatoes (Linked Here)
1/3 cup cornmeal (Linked Here)
2 tsp Salt (Linked Here)
1/2 tsp black pepper (Linked Here)
Instructions:
• Dice all the vegetables in half inch cubes.
• In a heavy soup pan sauté onions in olive oil, add diced vegetables and bay leaves for five minutes.
• Add tomatoes and the chicken broth.
• After starts boiling gradually sprinkle cornmeal while stirring.• Add oregano cover and simmer for 15 minutes.• Before you serve add fresh lemon juice and chopped parsley.
Thank you so much for stopping by the blog today! I hope you love my mom’s recipe as much as I do!
