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How To make Chilled Summer Squash Soup with Fresh Herbs
4 Medium Zucchini
wash, sliced 1"
1 Large Yellow Crookneck Squash :
wash, sliced 1"
1 Pattypan Squash quartered
1 Large Onion :
thinly sliced
1 Teaspoon Garlic finely minced
3 To 3.5 Cups Chicken Broth :
defatted
Salt And Freshly Ground White Pepper to taste 2 Tablespoons Fresh Basil :
finely chopped
2 Tablespoons Fresh Parsley finely chopped
1 Tablespoon Lemon Juice
1 Cup Buttermilk
:
Garnish Fresh Basil :
chopped Fresh Parsley -- chopped
1. In a large saucepan place all the squash. Add the onion, garlic,
broth and salt and pepper; bring to a boil, cover, reduce heat and simmer for 20 to 25 minutes, or until the vegetables are very tender.
2. Allow to cool slightly; puree in a food processor or blender with
the basil, parsley and lemon juice until smooth. Stir in the buttermilk. Place in a container, cover and refrigerate for 6 hours or overnight.
3. When ready to serve, whisk until smooth and adjust the seasoning
with salt and pepper. Serve chilled, garnished with chopped basil and parsley.
Serves: 6
This soup can be prepared as below or varied by using all zucchini, all crookneck, or even all pattypan squash. Pattypan squash, also known as cymling or scallop squash, is a tiny saucer-shaped vegetable with a scalloped edge. It should be firm and without blemishes. It is best to use fresh herbs for this soup.
Variations:
Plain low-fat or non-fat yogurt can be substituted for the buttermilk.
If fresh basil is unavailable, substitute 1/4 cup parsley for the basil-parsley combination.
Cooking Notes:
It is always important to taste food for seasoning after chilling since the flavor is more pronounced when the food is hot.
How To make Chilled Summer Squash Soup with Fresh Herbs's Videos
Creamy Zucchini Soup
Get the Recipe:
⭐️ This soup is creamy, tasty, healthy, and silky smooth, and easy to customize to your liking by adding fresh herbs and toppings. Try it, and you'll see why it is one of our favorite recipes to enjoy the flavor of zucchini.
⭐️ Ingredients
2 tablespoons extra virgin olive oil
1 large onion chopped
3 cloves garlic grated
4 medium zucchini chopped
1 medium potato chopped
1 cup (240 grams) vegetable broth
1 teaspoon Italian seasoning
¾ teaspoon salt (or more to taste)
¼ teaspoon black pepper
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
This cozy high protein anti-inflammatory soup is golden
You've heard of golden milk, but what about vegan golden soup!
You are going to absolutely love this recipe, especially as we head into the winter months. It's comforting, nutritious, flavorful, and will just truly make you feel good from the inside out.
Give it a try and let me know what you think!
★Recipe ★
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Timestamps:
00:00 How to make Vegan Golden Soup
3:52 Vegan Golden Soup Finished
4:00 How I started to warm up to soup
5:00 Golden Milk elevated
5:37 Why these vegetables make this dish
6:35 Swapping Red Curry Paste
7:16 What to do if you don’t have a high speed blender
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Pumpkin Soup
This is just a really great SIMPLE Pumpkin Soup. Everything you need, none of the unnecessary bells and whistles. THICK and CREAMY and the taste is can't-stop-eating-it good! (Or should I say can't-stop-DUNKING-in-it good!)
*****************************************
Try these SOUP DIPPERS!!
Quick Cheesy Garlic Bread
Better-Than-Dominos Garlic Bread
Soft NO KNEAD Dinner Rolls
It’s SOUPer delicious! ????????
How To Make The Best Creamy Pumpkin Soup
Learn how to make the easiest and best Creamy Pumpkin Soup. This Pumpkin Soup recipe is quick, cheap and very easy to make. Its rich, sweet, savory and has a perfect consistency. Served with some toasted bread this Creamy Pumpkin Soup will warm you up on those cold winter days. Please enjoy!
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-
Serves 4 - 6
Ingredients -
1.2kg (2.6lbs) - Butternut Pumpkin (Squash), Diced
2 - Carrots, Peeled and Sliced
2 - Celery Stalks, Sliced
2 - Cloves of Garlic, Thinly Sliced
2 - Brown Onions, Roughly Chopped
1 - Spring Onion (Green Part Only), Thinly Sliced
1.2 Litres - Vegetable Stock (Can be substituted for chicken stock)
150ml (3/4 Cup) - Double Cream (Can be substituted for coconut milk)
Seasoning to taste
Nutmeg - Grated to serve
Cream to serve
Toasted bread to serve
How To Make Vegetable Stock -
How To Make Chicken Stock -
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Song - Coffee and Unicorns
Artist - Henyao
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