The end of summer is here- I will definitely miss the 2 minute walks to the beach, the carefree nights with my kids, letting them stay up until all hours and some fun times at camp. It wasn't a very relaxing summer, but it was fun! I will also miss the summer produce - the watermelon! The corn! The tomatoes! The squash! Some of the most delicious local produce was everywhere in New Jersey and I definitely took advantage. As soon as I got back to New York, it started getting CHILLY so this is my idea of the best of both worlds- incorporating my favorite summer veggies with the warm belly sensation of soup...
End of Summer Vegetable Soup
1 red onion
2 celery stalks
2 carrots
1 summer squash or zucchini
1-2 large beefsteak tomato (or Pomi boxed chopped tomatoes if unavailable)
2 ears fresh corn, cut off the cob (if not in season, try organic frozen corn)
6 cups low or no sodium vegetable stock or broth
salt and pepper, to taste
parsley, kale or spinach, thrown in at the end or as garnish
Wash and chop all vegetables. Heat a stockpot with a splash of avocado or other high heat oil. Throw in all the vegetables and saute 10 minutes. Add broth and simmer 20-30 minutes adding more water if needed. Add in herbs at the end.