#summersoup

[greenomlet]

The best ever summer food inspired by my Bulgarian holidays: #tarator 🥒 Tweaked a bit using plant yoghurt to make it vegan 🌱 #vegan #veganfood #healthyfood #vegetarian #veggies #vegetarianfood #veganrecipe #whatvegansdo #govegan #veganfortheanimals #crueltyfree #yogifood #yogifoodie #whatyogiseat #summersoup #coldsoup #cucumbersoup #dill #veganyogurt (at Duisburg) https://www.instagram.com/p/B0vTDdEjEYx/?igshid=fq3mx2gc6rr9

[dolcissimamiavita]

夏のたのしみのひとつ かぼちゃの豆乳ポタージュ やわらかく蒸したかぼちゃをブレンダーにかけて豆乳でのばして塩麹とこしょうで調味 #夏の楽しみ #夏 #スープ #かぼちゃ #夏野菜 #旬のかぼちゃ #ポタージュ #豆乳 #豆乳ポタージュ #おうちごはん #塩麹 #potage #pumpkinpotage #soup #suppe #zupa #soupe #squash #bonappetit #summersoup #summer (サント・シャペル - Sainte Chapelle)

[lisscardio]

A refreshing and sweet soup made from fresh strawberries, perfect for a summer treat or a light dessert.

Ingredients: 1 kg strawberries, hulled and sliced. 200g sugar. 1 liter water. 1 cinnamon stick. 2-3 cloves. Juice of 1 lemon. 250g sour cream. Fresh mint leaves for garnish.

Instructions: In a large pot, combine strawberries, sugar, water, cinnamon stick, and cloves. Bring to a boil over medium heat, then reduce heat and simmer for 15-20 minutes, stirring occasionally. Remove from heat and let it cool slightly. Using an immersion blender or regular blender, puree the soup until smooth. Stir in lemon juice and refrigerate until chilled, at least 2 hours. To serve, ladle the chilled soup into bowls and top each with a dollop of sour cream and fresh mint leaves. Enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

james williams

[ladiesofspncon]

This Summer Squash Soup is a nice summer meal because it is light and cool. The crispbread with herb seeds and the creamy texture go well together because they have different tastes and textures. This simple recipe will make you feel like it's summer!

Ingredients: 4 cups of sliced summer squash. 1 onion, chopped. 2 cloves of garlic, minced. 4 cups vegetable broth. 1/2 cup heavy cream. 2 tablespoons olive oil. Salt and pepper to taste. Fresh basil leaves for garnish. For Herb Seeded Crispbread:. 4 slices of whole grain bread. 2 tablespoons butter, melted. 1 teaspoon dried oregano. 1 teaspoon sesame seeds. 1 teaspoon poppy seeds. 1 teaspoon flax seeds. 1 teaspoon chia seeds. 1/2 teaspoon salt.

Instructions: In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and saut until softened. Add the sliced summer squash and continue to saut for another 5 minutes. Pour in the vegetable broth, and bring the mixture to a boil. Reduce heat and let it simmer for 15-20 minutes until the squash is tender. Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until smooth. Be careful as the soup will be hot. Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste. Heat the soup over low heat until warmed through. For the Herb Seeded Crispbread: Preheat your oven to 350F 175C. In a small bowl, combine the melted butter, dried oregano, sesame seeds, poppy seeds, flax seeds, chia seeds, and salt. Brush the mixture onto each slice of whole grain bread, ensuring the seeds and herbs stick to the bread. Place the coated bread slices on a baking sheet and bake in the preheated oven for about 10 minutes, or until they are crisp and golden. Serve the Summer Squash Soup hot, garnished with fresh basil leaves, and accompanied by Herb Seeded Crispbread for dipping.

Prep Time: 15 minutes

Cook Time: 30 minutes

Cookin for a Cause

[lastdaysm1hirado]

This slow cooker summer vegetable soup is light and tasty, and it's great for hot days when you want a healthy meal without making the kitchen too hot.

Ingredients: 6 cups vegetable broth. 1 can 14 oz diced tomatoes. 2 medium zucchinis, diced. 2 yellow squash, diced. 1 red bell pepper, diced. 1 yellow bell pepper, diced. 1 cup fresh or frozen corn kernels. 1 cup chopped carrots. 1 onion, diced. 3 cloves garlic, minced. 1 teaspoon dried thyme. 1 teaspoon dried oregano. Salt and pepper to taste. Fresh parsley, for garnish.

Instructions: In a slow cooker, combine all ingredients except parsley. Cover and cook on low for 6-8 hours or high for 3-4 hours, until vegetables are tender. Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley.

Prep Time: 15 minutes

Cook Time: 240 minutes

Cmbridge Latin Course

[souliloquy23]

[abudeka-movie]

This soup is hearty and healthy, and it's perfect for summer nights. This soup is comforting and cool at the same time. It has tender beef and a bunch of fresh vegetables.

Ingredients: 1 lb beef chuck, diced. 2 tbsp olive oil. 1 onion, chopped. 3 cloves garlic, minced. 2 carrots, sliced. 2 celery stalks, sliced. 1 zucchini, diced. 1 cup corn kernels. 1 cup green beans, chopped. 6 cups beef broth. 1 can diced tomatoes. 1 tsp dried thyme. 1 tsp dried oregano. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Heat olive oil in a large pot over medium heat. Add diced beef and cook until browned on all sides. Remove and set aside. In the same pot, add onions and garlic. Saut until onions are translucent. Add carrots, celery, zucchini, corn, and green beans. Cook for about 5 minutes. Return the beef to the pot. Add diced tomatoes, beef broth, thyme, and oregano. Season with salt and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes. Serve hot, garnished with fresh parsley.

Prep Time: 15 minutes

Cook Time: 30 minutes

College Board

[huntmysoul]

This soup is hearty and healthy, and it's perfect for summer nights. This soup is comforting and cool at the same time. It has tender beef and a bunch of fresh vegetables.

Ingredients: 1 lb beef chuck, diced. 2 tbsp olive oil. 1 onion, chopped. 3 cloves garlic, minced. 2 carrots, sliced. 2 celery stalks, sliced. 1 zucchini, diced. 1 cup corn kernels. 1 cup green beans, chopped. 6 cups beef broth. 1 can diced tomatoes. 1 tsp dried thyme. 1 tsp dried oregano. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Heat olive oil in a large pot over medium heat. Add diced beef and cook until browned on all sides. Remove and set aside. In the same pot, add onions and garlic. Saut until onions are translucent. Add carrots, celery, zucchini, corn, and green beans. Cook for about 5 minutes. Return the beef to the pot. Add diced tomatoes, beef broth, thyme, and oregano. Season with salt and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes. Serve hot, garnished with fresh parsley.

Prep Time: 15 minutes

Cook Time: 30 minutes

College Board