Summer Harvest Soup


What vegetable looks like a cucumber wearing a hat? 🧐


Zucchini! 🎉😅


And that’s a fruit – yes! It's a fruit! 😳 -- for today’s Summer Season Eating post!


Zucchini is water-rich AND has both soluble and insoluble fiber which will mean a healthier gut and less struggles in the bathroom! 💩


Like other fruits and veggies, it also has a ton of Vitamin A and C but, be warned, cooking the zucchini reduces those vitamins so eating it raw is a great way to go! 🤤


And did you know that you can the zucchini blossoms are also edible?


If you have a spiralizer, it also makes a yummy pasta alternative! And it’s great in soups as you’ll see below!


Summer Harvest Soup


Ingredients

2 onions, chopped (2 cups)

4 cloves garlic, minced

1 cup 1-inch pieces green beans

1 cup ½-inch-dice zucchini

1 cup halved cherry tomatoes

1 cup fresh or frozen corn

½ cup dry bulgur or quinoa, rinsed and drained

1 lb. fresh asparagus, trimmed and cut into 1-inch pieces

12 fresh basil leaves, chopped

2 tablespoons lemon juice

¼ teaspoon sea salt

Freshly ground black pepper, to taste


Instructions

In a large skillet cook onions and garlic, covered, over medium-low 10 minutes. Add water, 1 to 2 Tbsp. at a time, as needed to prevent sticking.


Add 6 cups water and the next five ingredients (through bulgur). Bring to boiling; reduce heat. Simmer, covered, 15 to 20 minutes or until bulgur is cooked and vegetables are tender.


Add remaining ingredients. Cook about 2 minutes more or until asparagus is just tender and bright green in color. Garnish with additional fresh basil.