Summer Vegetables Soup

Look at this recipe as a formula for a quick, healthy soup with bright colors. The beginning is always the same — to sauté diced onion and grated carrot in melted butter and cream for color. Because beta-carotene in a carrot is fat-soluble, this step is important for the final color of the soup and for making the best use of the nutrient. The rest of this recipe is variable. Make this soup with chicken stock, vegetable broth, or water. Try combining different summer vegetables every time — corn kernels, green beans, okra, zucchini, summer squash, sweet peppers, tomatoes, sweet pea, sunflower shoots, scallions, chives, etc. You can easily adjust this soup to your taste and diet.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare all ingredients.

Step 2

In a sauté pan, melt 1 tbsp butter on medium heat. Add onions, carrots, and Fresno. Season and sauté till soft and fragrant, for about 1-1.5 minutes.

Step 3

Add cream and simmer for 1 minute to extract carotene.

Step 4

Add stock and bring to simmer. Adjust seasoning, add green beans and corn, bring to simmer again, and cook for 2 minutes.

Step 5

Add peppers and simmer for another minute. To finish, add pesto, stir, and check the taste. Adjust if needed.

Step 6

Serve hot topped with halved cherry tomatoes. Add grilled or toasted ciabatta slices and herbs flowers if available.

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