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    You are in: Home / Recipes / Golden Summer Soup Recipe
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    Golden Summer Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    40 mins

    30 mins

    ratherbeswimmin''s Note:

    Adapted from a Moosewood recipe. Perfect use for your summer garden vegetables.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a big soup pot, saute/stir the onions in hot oil, over medium-high heat for 2 mintues.
    2. 2
      Add in the carrots and 1 3/4 cups sweet potatoes; saute/stir for 1-2 minutes.
    3. 3
      Add in 1 1/2 cups water and 1 1/2 cups vegetable stock; cover and bring to a boil.
    4. 4
      Reduce the heat and simmer for 10 minutes or until potatoes are soft.
    5. 5
      Puree the mixture in a blender (or use an immersion blender) until mixture is smooth; set aside.
    6. 6
      Bring the remaining water and vegetable stock to a boil.
    7. 7
      Add in the remaining sweet potatoes; let simmer for 5 minutes.
    8. 8
      Add in the yellow squash, corn, turmeric, lemon juice and salt to taste; cover and simmer for 10 minutes.
    9. 9
      Add in the sage and reserved puree; stir to combine.
    10. 10
      Add in pepper to taste.
    11. 11
      Continue simmering until well heated.
    12. 12
      To serve, ladle into individual serving bowls; sprinkle grated Monterey Jack cheese on top or spoon a dollop of sour cream on top.
    13. 13
      Sprinkle with chopped fresh parsley.

    Ratings & Reviews:

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    Nutritional Facts for Golden Summer Soup

    Serving Size: 1 (299 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 171.9
     
    Calories from Fat 50
    29%
    Total Fat 5.5 g
    8%
    Saturated Fat 0.5 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 831.2 mg
    34%
    Total Carbohydrate 29.8 g
    9%
    Dietary Fiber 5.1 g
    20%
    Sugars 8.2 g
    33%
    Protein 4.0 g
    8%

    The following items or measurements are not included:

    vegetable stock

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