Friday, July 15, 2022

Summer Garden Vegetable Soup


This is an easy, simple, and comforting soup loaded with flavors and is made with fresh summer veggies! This vegan soup is perfect to serve warm or at room temperature and is a best way to use fresh veg from your backyard. 


There are many summer veggies and some of them are easy to grow in your backyard or even in pots. Tomatoes, zucchini, peppers are super easy and give amazing produce too. When my tomato plants are loaded with red gems, I begin to whip them up in delicious recipes. I love soups in any season. I love to make Fire Roasted Hatch Chili and Corn Soup, Thai Style Roasted Corn Soup, or this comforting tomato soup, or pasta sauce. This veggie soup is yet another way to have a delicious and comforting soup meal! Raita style soups like the one with roasted eggplants or this garbanzo and mint are favorite chilled and creamy alternatives for summer.


This soup is amazing to serve hot, warm, or at room temperature. My daughter loves to have a cold bowl of this soup. This soup doesn’t need any accompaniments but a chewy bread or garlic toast works too! I love to have just this soup alone and is a great way to add good nutrition and is a great idea to have when you want to cut down your calorie intake. 

Cherry tomatoes are used in this recipe. I have a few varieties of tomatoes and peppers growing and harvested two bowls of cherry tomatoes. With a zucchini and bell pepper harvested along, I made this favorite soup that is quick too! These cherry tomatoes gave amazing flavor and color to the soup. Any tomatoes can be used instead of cherry tomatoes.  


Fresh corn is available in this season and I always love roasted corn. The char on the corn is divine and adds a smoky flavor to the soup. The crunch from the corn is incredible! Frozen corn is also a great choice to substitute. I love cilantro or basil as the herbs to be used in this soup and they work great. This time I had fresh cilantro and it is the herb this time.

Garbanzo beans give the proteins in this soup. Canned garbanzos save a lot of time. Any beans can be used in this recipe. I love to use either garbanzos or cannellini beans. 



A soup lover has to have soup whether it is summer or winter. A chilled soup or a soup with summer produce is a best choice! This is the theme for this month’s #Soupsaturdayswappers and I am hosting this month. We are a group of like minded bloggers, who share soup recipes in the third Saturday of the month on a chosen theme.


I am also linking this to Full Plate Thursday, Thursday Favorite Things, and What’s For Dinner.


Ingredients
Serves 4

Oil - 1 tbsp
Cumin - 1 tsp
Ginger - 1 tsp, chopped
Garlic -1 tsp, chopped
Onion - 1/2 cup, chopped
Zucchini - 1 cup, diced
Bell peppers - 3/4 cup, diced
Corn - 1 ear, 1 cup kernel 
Garbanzo beans, cooked - 1 cup
Cherry tomatoes - 1.5 cup, pureed
Water - 2.5 cups
Salt - 1 and 1/4 tsp
Black pepper powder - 1/2 tsp
Cayenne - 1/2 tsp
Cilantro - 2tbsp, chopped

Method

Roast the fresh ear of corn on flame, cool and separate the kernels. Set aside.

Heat oil in a heavy bottomed sauce pot. Add the cumin, fry for 30 seconds. Add the ginger and garlic, followed by onions and sauté for 3-4 minutes until the onions turn translucent.


Add the bell peppers and zucchini.


Add the pureed tomatoes, roasted corn, garbanzo beans, water, salt, pepper, and cayenne. Mix.


Bring it to a boil and simmer for 4-5 minutes.


Garnish with cilantro. Ladle into bowls, garnish with cilantro and serve.



Here are the recipes of summer soups we shared today!

3 comments:

  1. What a great way to use your summer bounty. Thanks for hosting Radha.

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  2. So much nutrition in one bowl! It looks lovely.

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  3. That sounds so delicious and full of flavors.

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