I've left behind my crummy night job, and I'm beginning a new (sane?) daytime job tomorrow. That means more sunny hours for cooking, photography, and gardening. Ooo boy!
To celebrate, I scrounged through the produce lurking at the bottom of the fridge and came up with one zucchini and one yellow squash, a little worse for time. Coincidentally (magically?) I saw a recipe for zucchini soup in last week's Meatless Monday newsletter. I can't ever say no to soup.
[Meatless Monday aside. I really like this organization. They have a great nutrition news roundup, and I love the vegetable-packed message. But I've found the recipes to be hit or miss. This one was a hit, though.]
Here's my version of the soup, modified to fit the contents of my fridge.
Summer Squash Soup
oil
1 onion, chopped
2 cloves garlic, sliced
2 summer squash, cut into 1-inch pieces
vegetable broth
2 teaspoons dried tarragon
1/4 cup nutritional yeast
Sautee onion in just a smidge of oil until soft. Add the garlic, and cook 30 seconds longer. Add the summer squash, tarragon, and enough vegetable broth to just barely cover the vegetables. Simmer 10 minutes or until the squash is soft. Blend with an immersion blender (or transfer to a blender in batches). Stir in nutritional yeast. Serve hot!
