Springtime Vegetable Soup

Yellow Squash Soup pic4

It is an inspiring experience to create a dish based on the seasonal items found at the farmers market or grocery store. No shopping list, no recipe, just buy what’s in season. Try something new and have fun with it. No fuss, no muss, just do it.

After a long winter, spring is finally here. We need something bright and fresh tasting to welcome the sunny days ahead. Springtime can still be chilly, but this spring veggie soup featuring squash and red potato, will warm you up quickly. I like the fact that I can make the same delicious soup using other vegetables as well.

Spring Veggie Soup with Yellow Squash

Cut the chicken into small pieces. Season with salt, black pepper, garlic salt, 1 tablespoon Chinese or sherry wine, 1/2 to 1 teaspoon cornstarch, mix well. Add 1/2 teaspoon sesame oil at the end, mix well and set aside.

In a soup pot over medium-high heat, add olive oil, wait until hot. Add chicken and cook until lightly brown, a few minutes. Add celery and a little salt, stir and cook a few minutes. Dish up and put aside.

Yellow Squash Soup pic2

In the same pot, add more oil, wait until hot again. Add the onion, ginger, garlic, squash, carrots and potatoes, quickly stir veggie together, add salt and black pepper, cook 5 to 10 minutes, stir a few times. Add 1 tablespoon Chinese wine, quickly stir. Return chicken mixture, stir and mix everything together, cook 3 to 5 minutes more. Add chicken broth and water, bring to a boil. Cover the pot and cook on medium to medium-low heat for about 30 minutes, stir and check as needed. For a cleaner soup, skim off the fat and foam on top before you stir.

This mild, spring like veggie soup is healthy and perfect after the long winter. So yummy.

Yellow Squash Soup pic3

You can also make super delicious potato and tomato chicken soup with fresh mushroom. M’m! M’m! Good! More soup please.

Veggie Chicken Bowl pic1

Print recipe:

Springtime Vegetable Soup

  • Servings: 4 - 5 | Recipe by Leslie at Soups Ahoy
  • Print

Yellow Squash Soup pic1 print

Ingredients and Instructions

1 to 2 cups diced yellow squash (or zucchini)
1 to 2 cups diced red potatoes (or kohlrabi)
1 to 2 cups diced carrots (or plum tomato)
1 onion, 2 stalks celery, 3 cloves garlic, chopped
2 tablespoons ginger slices, cut into thin strips
6 to 8 cups liquid for soup (low sodium chicken broth and water)
3 chicken thighs, boneless, skinless

Cut the chicken into small pieces. Season with salt, black pepper, garlic salt, 1 tablespoon Chinese or sherry wine, 1/2 to 1 teaspoon cornstarch, mix well. Add 1/2 teaspoon sesame oil at the end, mix well and set aside.

In a soup pot over medium-high heat, add olive oil, wait until hot. Add chicken and cook until lightly brown, a few minutes. Add celery and a little salt, stir and cook a few minutes. Dish up and put aside.

In the same pot, add more oil, wait until hot again. Add the onion, ginger, garlic, squash, carrots and potatoes, quickly stir veggie together, add salt and black pepper, cook 5 to 10 minutes, stir a few times. Add 1 tablespoon Chinese wine, quickly stir. Return chicken mixture, stir and mix everything together, cook 3 to 5 minutes more. Add chicken broth and water, bring to a boil. Cover the pot and cook on medium to medium-low heat for about 30 minutes, stir and check as needed. For a cleaner soup, skim off the fat and foam on top before you stir.

This mild, spring like veggie soup is healthy and perfect after the long winter. So yummy.


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Printed from  https://soupsahoy.wordpress.com/2015/03/20/springtime-vegetable-soup/

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