Green Squash Soup

Name: Green Squash Soup
Ingredients: 1 medium leek, organic (if possible); 1 lb summer squash, organic (like zucchini); 2 tablespoons extra virgin olive oil; salt, to taste; fresh ground black pepper, to taste; 4 cups vegetable stock (recommend Victorious Vegetable Stock); 1 tablespoon fresh marjoram, chopped (or 1 tsp dried); 2 tablespoons artichoke puree (see note); fresh grated parmesan cheese (to garnish)

9 ingredients

9 steps

Ingredients

1 medium leek, organic (if possible)
1 lb summer squash, organic (like zucchini)
2 tablespoons extra virgin olive oil
salt, to taste
fresh ground black pepper, to taste
4 cups vegetable stock (recommend Victorious Vegetable Stock)
1 tablespoon fresh marjoram, chopped (or 1 tsp dried)
2 tablespoons artichoke puree (see note)
fresh grated parmesan cheese (to garnish)

Directions

1

Use white part of leek. Wash well and chop into fine pieces.
2

Wash and trim squash and chop into medium pieces.
3

Heat oil in skillet over medium heat. Add leek and saute until translucent.
4

Add squash and saute, stirring until soft, about 10 minutes. Season with salt and pepper.
5

Add stock and marjoram, heat to boiling, cover, reduce heat and boil gently for 30 minutes.
6

Add artichoke puree and mix well.
7

Pour soup(careful!) into processor/blender and process into coarse puree.
8

Serve hot with cheese on top.
9

NOTE: Artichoke puree is available in specialty stores or you can make your own! Drain a can/jar of water-packed baby chokes and grind them in processor/blender. Leftovers can be used in pasta sauce or as a dip for raw veggies.