Its hot in Texas and I really prefer chilled meals! Salads are great but sometimes on needs a change. I made this summer squash soup a few times for my clients and then for myself. It’s really good chilled or warm too! This is a simple and quick recipe. At home I used 4 zucchini from Loam Agronomics and a few basil leaves from my patio!
You can keep this soup vegan by using a vegetable broth or add extra protein, collagen and minerals to the meal by using bone broth too. 1 cup of bone broth can have upto 10 g of protein! To add vegetarian protein you may use 3 table spoons of soaked hemp seeds. This will also add some texture and creaminess to the soup. 3 tablespoons of hemp seeds also have 10 g of protein!
3-4 medium summer squash rough cut
3-4 cups of vegetable or bone broth or water
2-3 cloves of garlic chopped
1/2 yellow or white onion chopped
4-8 fresh basil leaves
1/2 or 1 lemon (I love extra lemony)
1 tablespoon olive oil
Salt to taste
3 tablespoons of soaked hemp seeds (optional)
2-3 drops lemon essential oil (optional)
Saute onions with olive oil till softened but not browned. Cook for about 8 to 10 minutes. Then add the chopped garlic and cook till garlic is fragrant, a few minutes, avoid browning garlic as well. Then add zucchini, 2 cups broth, a few leaves of basil. Pressure cook in instapot for 15 minutes manual release or cook on stove till zucchini is softened. Add the optional soaked hemp seeds now. Then use a hand blender or Vitamix to blend the soup. Add salt to taste, additional basil if needed. Can also add more broth if you prefer a thinner soup, blend in and the soup is ready. Add the juice from the half lemon, add more or less to your taste. Serve warm or chilled! Optionally take your soup to another level with a drop or lemon or basil essential oils or both! If you wish to learn about essential oils and how to use them for food as well as health promotion please message me.