It’s been ages since I’ve brought you, and even made, a soup. But the weather is turning to fall and getting cooler, so last weekend it was time to pull out my pot and make a delicious soup of just local vegetables!
Zucchini and summer squash are still plentiful this time of year as are delicious tomatoes. This was one of those chop, add, and stir soups. It doesn’t take a lot of time and is very healthy–and gluten-free for those readers who need it to be!
Helpful Kitchen Tip: I just diced my tomatoes and added to the pot, but doing this, you’ll sometimes get some tomato skin in the soup. I don’t mind that, but if you want to remove the skins before adding them to the soup, just take a sauce pan, fill it with water, and bring it to a boil. With a paring knife, cut out the core and make an “X” on the bottom of the tomato. Add the tomato to the boiling water for less than a minute. Remove it from the water with a slotted spoon and set on a plate. Take your paring knife and the skins should just slide off. If you want to freeze fresh tomatoes, this is the method to use!
I added a little bit of quinoa to my soup and I thought if want it more on the heartier side, beans and/or leftover chicken would be great additions. While I only used one cup of water because the squash and tomatoes lent some additional liquid, add extra if you need it; I prefer my soups to be less on the “brothy” side.
Farmer’s Market Vegetable Soup with Quinoa
This soup is incredibly versatile; you can use all zucchini or all summer squash if that’s what you have on hand. If you don’t have kale, use spinach or Swiss chard, or leave it out. This made four big servings for lunch.
2 teaspoons olive oil
1 small onion, chopped
2 cloves of garlic, minced
1 zucchini, diced
1 summer squash, diced
1 large tomato or 2 medium tomatoes, roughly chopped
1 cup of water or chicken broth
4-5 kale or Swiss chard leaves, chopped (or substitute a cup or two of chopped spinach)
½ cup of quinoa (or beans or chicken or all three, if you prefer)
Parmesan or Romano cheese for sprinkling on top (optional)
1. In a soup pot, warm the olive oil. Add the onion and garlic and sauté until soft.
2. Add the zucchini, summer squash, and tomato. Stir and cook. Add the water and bring to a boil. Lower the heat and let the soup simmer. Add the kale or spinach leaves. Simmer for about 10-15 minutes on low heat. If needed, add more liquid.
3. Stir in the quinoa.
4. Add the cheese right before serving, if using.