Summer garden soup

Summer Garden Soup

Embrace the vibrant flavors of the season with this Summer Garden Soup. Bursting with fresh vegetables and herbs, this soup is a celebration of summer’s bounty. It’s light yet satisfying, making it perfect for a warm day. The combination of zucchini, tomatoes, and basil creates a refreshing and aromatic dish that is both healthy and delicious.

Serving Size and Yield

This recipe yields approximately 4 servings.

Preparation and Cooking Time

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium zucchinis, diced
• 3 medium tomatoes, chopped
• 4 cups vegetable broth
• 1 cup corn kernels (fresh or frozen)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup fresh basil leaves, chopped
• 1 tablespoon lemon juice

Instructions

1. Prepare all the vegetables by chopping the onion, mincing the garlic, dicing the zucchinis, and chopping the tomatoes.
2. Heat the olive oil in a large pot over medium heat.
3. Add the chopped onion and minced garlic to the pot. Sauté for about 3 minutes until the onion becomes translucent.
4. Stir in the diced zucchinis and chopped tomatoes. Cook for another 5 minutes, stirring occasionally.
5. Pour in the vegetable broth and bring the mixture to a boil.
6. Add the corn kernels, salt, and black pepper. Reduce the heat to low and let it simmer for 15 minutes.
7. Remove the pot from heat and stir in the fresh basil leaves and lemon juice.
8. Serve the soup hot, garnished with additional basil leaves if desired.

Additional Notes

For a heartier version, add cooked quinoa or rice to the soup. You can also substitute the vegetable broth with chicken broth for a non-vegetarian option. If you prefer a spicier kick, add a pinch of red pepper flakes during cooking.

Nutritional Information

Per serving: Approximately 150 calories, 7g fat, 20g carbohydrates, 4g protein, 3g fiber, 600mg sodium.

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