FALL VEGETABLE SOUP

 INGREDIENTS 

 

•  One large zucchini, chopped

• 1/2 yellow summer squash, roasted and chopped

• 8 stalks of celery chopped

• 1 small yellow onion, chopped

• 3/4 cup carrotts, chopped

• 2 cloves garlic, chopped

• 1/4 cup extra virgin oil

• 1/3 cup chickpeas (optional)

• 2 quarts organic bone broth

• 1 tablespoon thyme

• 1 tablespoon rosemary

• Sea salt and pepper to tase

• 1/2 juice of a lemon

• 1 bunch of fresh dill, chopped (optional)

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Directions:

• Wash and prep veggies

• Pre heat oven to 350F

• Place the squash in a roasting tin, cut-sides up.

• Drizzle over the olive oil and season, to taste, with salt and freshly ground black pepper, then scatter over the thyme  and rosemary

• Roast in the oven for 45-50 minutes, or until the squash is tender and has turned golden-brown in places. ( This can be done in advance to save time.)

• Once the squash is dine, in heavy-bottomed stockpot over medium-low heat. Once hot, add the onions, garlic, and a pinch of salt; sauté for 6-7 minutes. 

• Add the zucchini, squash, celery and carrots and  continue to cook for 4 to 5 more minutes, stirring occasionally.

• Add broth and chickpeas increase the heat to medium, and bring to a simmer.

• Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. 

• Remove from heat and add the dill and lemon juice. Season, to taste, with pepper.