Description

Enjoy those last summer vegetables before they are gone with this perfect soup. In less than 30 minutes, this soup will go from stove to table and you will get rave reviews. Serve with a grilled cheese sandwich and you will have a wonderful late-summer, e

Ingredients

• 3 T. olive oil
• 1 medium summer squash, cut into 1/2 inch chunks
• 1 medium zucchini, cut into 1/2 inch chunks
• 1 sprig of rosemary, 3 inch long
• 3 large shallots, chopped
• 1/2 lb. green beans , washed, ends removed, chopped
• 2 c. fresh corn, about 6 ears, corn cut from cobs
• 3/4 lb. potatoes, scrubbed, cut into 1/4 inch pieces
• 3 cloves garlic, chopped
• 5 c. vegetable stock
• 1 c. low- fat plain Yogurt
• Kosher salt, to taste
• crushed red pepper, to taste
• toasted almonds for garnish, optional
• fresh herbs for garnish, optional
• drizzled olive oil for garnish, optional

Steps

1. Heat olive oil in large heavy bottomed soup pot, over medium heat.
2. Add shallots, salt, red pepper flakes and stir. And rosemary sprig. Saute until shallots are tender, about 2-3 minutes. Stir in zucchini, summer squash, green beans, corn, and potatoes. Cook until squash becomes tender, about 5 minutes. Stir in garlic and remove rosemary sprig. Add stock and bring to a boil. Reduce heat and simmer until potatoes are tender, 15-17 minutes.
3. Let soup cool a little and puree with hand blender or in batches in food processor. Return to soup pot and whisk in yogurt. Garnish and serve.