Green Squash Soup

A great way to use all of those CSA veggies and it's creamy and vegan. You can really use any vegetables in this and different amounts. You can't even taste the lettuce or kale.

• 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
• ½ cup chopped green garlic
• 4 mini eggplants, chopped
• 4 small zucchini, chopped
• 5 teaspoons vegetable bouillon (such as Better Than Bouillon®)

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.