Name: Green Squash Soup
Prep time: 35 min
Cook time: 35 min
Yield: 6
Ingredients: Olive oil - 3 tablespoons; Leeks, sliced - 2; Chopped green garlic - ½ cup; Red potatoes, chopped - 3; Mini eggplants, chopped - 4; Zucchini, chopped - 4 small; Kale, stemmed and chopped - 1 bunch; Lettuce, chopped - 1 head; Water - 6 cups; Vegetable bouillon (such as Better Than Bouillon®) - 5 teaspoons

Ingredients for - Green Squash Soup

1. Olive oil 3 tablespoons

2. Leeks, sliced 2

3. Chopped green garlic ½ cup

4. Red potatoes, chopped 3

5. Mini eggplants, chopped 4

6. Zucchini, chopped 4 small

7. Kale, stemmed and chopped 1 bunch

8. Lettuce, chopped 1 head

9. Water 6 cups

10. Vegetable bouillon (such as Better Than Bouillon®) 5 teaspoons

How to cook deliciously - Green Squash Soup

1 . Stage

Heat olive oil in a Dutch oven or large pot over medium heat. Add leeks and green garlic; cook and stir until tender, about 5 minutes. Add red potatoes, eggplants, and zucchini. Cook uncovered, stirring occasionally, until starting to soften, about 15 minutes.

2 . Stage

Stir kale and lettuce into the Dutch oven until wilted. Pour in water and vegetable bouillon. Bring soup to a boil; simmer, covered, until flavors combine, about 1 hour.

3 . Stage

Blend soup using a hand immersion blender until creamy.