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

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

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.