Green Squash Soup

Green Squash Soup

This creamy green squash soup features a plethora of vegetables and the mellow flavor of green garlic scapes, perfect for a vegan dinner.

Preparation Time
35 mins
Cooking Time
1 hr 20 mins
Total Time
1 hr 55 mins
Calories
240 Calories

Recipe Instructions

Step 1
Heat olive oil in a Dutch oven or large pot over medium heat. Add leeks and green garlic; cook and stir until tender, about 5 minutes. Add red potatoes, eggplants, and zucchini. Cook uncovered, stirring occasionally, until starting to soften, about 15 minutes.
Step 2
Stir kale and lettuce into the Dutch oven until wilted. Pour in water and vegetable bouillon. Bring soup to a boil; simmer, covered, until flavors combine, about 1 hour.
Step 3
Blend soup using a hand immersion blender until creamy.
Green Squash Soup

Ingredients

  • 3 tablespoons olive oil
  • 6 cups water
  • 2 leeks, sliced
  • 1 bunch kale, stemmed and chopped
  • 1 head lettuce, chopped
  • 3 red potatoes, chopped
  • 4 mini eggplants, chopped
  • 4 small zucchini, chopped
  • 5 teaspoons vegetable bouillon (such as Better Than Bouillon®)
  • 0.5 cup chopped green garlic

Categories

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