I love making quick soups and having them for lunch in the middle of a work day. They’re a great way to fill up on nutrients without feeling heavy or weighed down. While some soups offer up scrumptuous flavors that are cultivated slowly, it’s just as possible to make a tasty soup that’s quick and easy.This recipe is inspired by the need to finish off the remains of last week’s CSA farm box before our next pick-up. If you don’t have these exact ingredients on hand, you can substitute what veggies you do have around with the same ballpark quantities.
Here are the ingredients of my quick summer harvest soup:
If you are starting with frozen broth, begin by warming it up until it is completely defrosted. Then add your washed & chopped (big pieces are fine) vegetables, basil, sea salt & onion into the pot. Cover and gently boil for 15 minutes. Transfer contents of the pot to your blender. Blend until smooth. Pour into individual bowls. Top with butter. Serve at room temperature.
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