I don’t know how you feel about eating soup every week, but I like it. No, I
love it! That song just popped into my head. How does it go? “I don’t care!
I love it!”
I can eat soup for breakfast, lunch and dinner and throughout the entire year, including summer.
I can eat soup for breakfast, lunch and dinner and throughout the entire year, including summer.
There is something comforting about having a bowl of soup.
For me, eating soup is like getting a hug from my mom or my brother. They live
in a land, far, far away, also known as Poland.
If you are having a rough day, and need a hug, try making Yellow Mellow
Summer Squash Soup.
Cheers!
Cheers!
Ingredients
2 medium yellow squashes, shredded (green squash works too)
2 carrots, peeled and chopped
1 onion, chopped
6 garlic cloves, minced (I like garlic! Use less if you don’t)
½ cup red lentils
½ cup brown rice (use whatever grain you have on hand or skip it all together)
2 tablespoons of fresh squeezed lemon juice
6 cups vegetable broth/water
1 tablespoon of olive oil (optional)
1 teaspoon cumin
1 teaspoon smoked paprika (Use regular paprika if you can’t
find smoked paprika)
1 teaspoon sea salt/regular salt or to taste
1 teaspoon dried thyme
½ teaspoon turmeric for color/health benefits (optional)
Freshly ground black pepper to taste
Directions
Preheat a 4-quart pot over medium heat. Sauté onion in the
oil for 5 to 7 minutes. (You can use ¼ cup of water instead of oil to sauté the
veggies).
Add garlic, carrots, squash and all the spices and sauté for
5 more minutes (Add a tablespoon of water if the veggies stick to the pot). Add
rice, red lentils and veggie broth (or water) and bring to a boil.
Once boiling, lower the heat to simmer and cook for about 45 minutes depending on the rice/grain you are using. Stir occasionally to prevent from burning. Turn off the heat, and add lemon juice. Serve with your favorite bread and garnish with parsley.
Once boiling, lower the heat to simmer and cook for about 45 minutes depending on the rice/grain you are using. Stir occasionally to prevent from burning. Turn off the heat, and add lemon juice. Serve with your favorite bread and garnish with parsley.
Looks great! I love smoked paprika.
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