Summer Soup yields 6-8 cups
1 cup= 55 calories (without wine)
4 cups water
2 cups of veggie stock
2 vegan chick'n bullion cubes (1 cube to 2 cups water)
2 tbsp olive oil
1.5 tsp poultry spices
Couple cranks on the pepper mill
3 small cloves of garlic crushed
2 pinches of salt (if desired)
Splash of dry white wine if you have it ;)
1 medium summer squash
1 medium zucchini
1 peeled carrot
1 garden fresh tomato (no GMO tomatoes allowed)
handful of small yellow cherry tomatoes
2 fresh basil leaves
small cluster of fresh rosemary
small cluster of fresh parsley
Combine the liquids and spices into a medium size pot on the stove. While the liquids are heating chop tomatoes into cubes, peel carrot, slice the zucchini, carrot and squash into medallions. Carefully dump the veggies into the pot. Mince the fresh herbs and stir into the pot.
Close the lid and simmer for 2 hours, stirring occasionally. When complete, serve with butter-drenched crusty bread.
