Swans Summer Soup Food

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GOLDEN SUMMER SOUP



Golden Summer Soup image

Make and share this Golden Summer Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories     Yam/Sweet Potato

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 1/2 cups chopped onions
2 tablespoons canola oil
1 cup peeled and diced carrot
2 1/2 cups peeled and diced sweet potatoes, divided
3 cups water, divided
3 cups vegetable stock or 3 cups vegetable broth, divided (I use homemade)
4 cups diced summer squash
2 cups fresh corn kernels or 2 cups frozen corn kernels
1/2 teaspoon turmeric
4 teaspoons fresh lemon juice
2 teaspoons salt, to taste
1 tablespoon chopped fresh sage
fresh ground pepper, to taste
grated monterey jack cheese or low-fat sour cream
chopped fresh parsley

Steps:

  • In a big soup pot, saute/stir the onions in hot oil, over medium-high heat for 2 mintues.
  • Add in the carrots and 1 3/4 cups sweet potatoes; saute/stir for 1-2 minutes.
  • Add in 1 1/2 cups water and 1 1/2 cups vegetable stock; cover and bring to a boil.
  • Reduce the heat and simmer for 10 minutes or until potatoes are soft.
  • Puree the mixture in a blender (or use an immersion blender) until mixture is smooth; set aside.
  • Bring the remaining water and vegetable stock to a boil.
  • Add in the remaining sweet potatoes; let simmer for 5 minutes.
  • Add in the yellow squash, corn, turmeric, lemon juice and salt to taste; cover and simmer for 10 minutes.
  • Add in the sage and reserved puree; stir to combine.
  • Add in pepper to taste.
  • Continue simmering until well heated.
  • To serve, ladle into individual serving bowls; sprinkle grated Monterey Jack cheese on top or spoon a dollop of sour cream on top.
  • Sprinkle with chopped fresh parsley.

Nutrition Facts : Calories 171.9, Fat 5.6, SaturatedFat 0.5, Sodium 831.2, Carbohydrate 29.8, Fiber 5.1, Sugar 8.3, Protein 4

SWAN'S SUMMER SOUP



Swan's Summer Soup image

This is a refreshing cold summer soup. Be sure to use the freshest and ripest ingredients for the best flavor. Serve with a loaf of crusty bread and a little bowl of a fruity extra virgin olive oil.

Provided by Nathaniel Swan

Categories     Gazpacho

Time 15m

Yield 2

Number Of Ingredients 7

4 large tomatoes
1 avocado - peeled, pitted and diced
½ cup fresh corn kernels
2 tomatoes, diced
¼ cup chopped fresh cilantro
1 tablespoon fresh lemon juice
salt and pepper to taste

Steps:

  • Using a juicer, extract the juice of the 4 large tomatoes.
  • In a medium bowl combine the tomato juice, avocado, corn, 2 diced tomatoes, cilantro, and lemon juice. Season to taste with salt and pepper. Transfer to serving bowls.

Nutrition Facts : Calories 289.3 calories, Carbohydrate 36.8 g, Fat 16.2 g, Fiber 14.1 g, Protein 7.9 g, SaturatedFat 2.4 g, Sodium 41.1 mg, Sugar 15.6 g

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