Thursday, November 27, 2014

Summer Vegetable Soup

If you have your own garden, or access to a local farmer's market, you will have all the fresh veggies you need for this "Summer Vegetable Soup" (page 149). Leeks, carrots, garlic, potatoes, zucchini, summer squash, tomatoes and corn cook tender in a light vegetable broth, and fresh spinach adds the colorful finishing touch. This soup is soothing, nutritious, and delicious. But you don't have to wait until summer to make it - you can usually find these vegetables in well stocked grocery stores year round. 

Keeping it "McDougall Friendly" checklist:

  • Omit the oil when sautéing the veggies; instead use a nonstick soup pot and/or a little water, broth, or sherry as the sauté liquid.
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