The Fine Life Ideal Recipes

Summer Garden

Vegetable Soup

Ingredients

For the soup

1 cup cauliflower florets½ cup red pepper½ cup green pepper1 medium yellow summer squash, cubed1 medium leek, chopped2 cups chopped collard greens½ medium sweet potato, cubed2 tbsp olive oilsalt, pepper to taste

For the walnut “pesto”

2 garlic cloves1/8 cup olive oil1/8 cup walnuts1 ounce basil leavessalt, pepper to taste

To prepare the pesto, place the walnuts in a pan and toast them over medium heat, stirring occasionally, for 10 minutes. Wash and dry basil leaves. Place all ingredients in a blender and mix until smooth. Season with salt and pepper to taste.

In a large pot, heat the olive oil over medium heat. Add the leek, red and green peppers and cook for 5 minutes. Add the cauliflower, sweet potato, collard greens and 3 cups of hot water. Bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes.

Add the summer squash and simmer for 20 minutes more or until vegetables are tender. Season to taste with salt and pepper and serve warm with pesto.

Method

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