Sometimes you need a quick and easy weeknight meal. This Avocado Lemon Basil Pesto fits the bill. It’s also a perfect way to use some of the fresh herbs from your garden or local farmers market. more »
If you have even one summer squash plant you should have enough to eat on all summer and still have some left over. Yellow squash is great sliced or diced, in soup or stews – even on pizza. But some of my squash have bruises or dents and this soup is a great home for those not-so-pretty ones that you’re not sure what to do with.
Tip: Did you grow or purchase more than you can use? Remember than you can blanch them and freeze for a special treat in the middle of winter.
I love chilled soup in the summer when it’s too hot to make anything. You make it ahead of time and all you have to do is open the fridge and dish out a bowl. The heat makes me lazy and I tend to wait until the very last minute to eat.
This soup will cool you down and give you the energy to get some things done. It’s so easy to make that you can do it the night before or in the morning, all it needs is a few hour sin the fridge to get cold.
I was sent some of Massel’s vegan bouillon to try and the concentrated vegan chicken style liquid stock fit perfect in this soup. You can certainly use any veggie bouillon that you have on hand. If you don’t have any try sprinkling in a few tablespoons of nutrition yeast to enhance the flavor.