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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."
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1 h 55 m servings 240 cals
Original recipe yields 6 servings

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  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.
  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.
  3. Blend soup using a hand immersion blender until creamy.


  • Cook's Notes:
  • Use yellow squash instead of green, yellow potatoes instead of red, 5 chopped cloves of garlic instead of green garlic, chard or collards instead of kale if preferred.
  • Add soy creamer or creamed tofu for a creamier version.

Nutrition Facts

Per Serving: 240 calories; 8.3 g fat; 40.5 g carbohydrates; 8.7 g protein; 0 mg cholesterol; 81 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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I enjoyed this soup. One day I hope to find green garlic to try it, but I had to use the chopped garlic cloves as a sub. I added some slightly thinned greek yogurt to this and a little cayenne...