Here in North Carolina our summer harvest is in full swing. The markets are bursting with color, texture, and variety.
The plentiful array of vegetables always inspires me to make a summertime soup.
This week I made a pot full with lots of carrots, onions, green beans, small white potatoes, corn (off the cob), zucchini, shredded cabbage, and green pepper. I always add a ton of garlic and fresh basil. I like to throw in some red wine, my favorite beet ketchup (from the Beet Lady), and lots and lots of spices. Several dashes of turmeric add health benefits galore, and a rich color. If time permits, try roasting and adding fresh tomatoes. If not, store bought crushed organic tomatoes will deepen the flavor as well.
I frequently add a bit quinoa for more protein. It also thickens the soup.
Now you may think this is a little odd….but sometimes I add blueberries to my soup! Yes, for real. They cook and pop and add a touch of sweetness and richness to the soup. I dare you to try it!
Inevitably, I make way too much for the two of us. I don’t mind. Freezing soup for a ready made meal is a great timesaver.
Some may say it is too hot to eat soup in the summer. I enjoy it at a lukewarm temperature and find it is a hearty meal no matter the season.
We have a local business that offers subscriptions to purchase weekly homemade seasonal soups. Salads and breads are also available as an add-on. They are called Short Winter Soups. Click here to check them out. How innovative! I look forward to my Tuesday pick up every week. They make incredibly creative, often complex, and sumptuous soups.
Check out my recipe for a vegetable cream (dairy free) soup!
May this inspire you to use your bountiful harvest to create a summertime soup. Empty out your fridge and get your chopping block out. Have some fun with your soupy creation!
Sign up here to receive my weekly posts. I would love to share my musings with you! I will email you a cookbook with delicious recipes developed by fellow health coaches.