Green Squash Soup Recipe

Ingredients:

• 3 tablespoons olive oil
• 2 leeks, sliced
• cup chopped green garlic
• 3 red potatoes, chopped
• 4 mini eggplants, chopped
• 4 small zucchini, chopped
• 1 bunch kale, stemmed and chopped
• 1 head lettuce, chopped
• 6 cups water
• 5 teaspoons vegetable bouillon (such as Better Than Bouillon)

Directions:

1. Heat the olive oil in a Dutch oven or large pot over medium heat. Add the sliced leeks and chopped green garlic. Cook and stir until they become tender, about 5 minutes.
2. Add the chopped red potatoes, mini eggplants, and zucchini to the pot. Cook uncovered, stirring occasionally, until the vegetables begin to soften, about 15 minutes.
3. Stir in the chopped kale and lettuce. Continue to cook until the greens wilt down.
4. Pour in the water and vegetable bouillon. Bring the soup to a boil, then reduce the heat to a simmer. Cover the pot and cook for about 1 hour, allowing the flavors to combine.
5. Once the soup is ready, use an immersion blender to blend the soup until it reaches a creamy consistency.

Cook's Notes:

• For variation, you can substitute yellow squash for zucchini, yellow potatoes for red, and 5 cloves of regular garlic instead of green garlic.
• Feel free to use chard or collard greens in place of kale, depending on your preference.
• For a creamier version, add soy creamer or creamed tofu to the soup.

Nutrition Facts (per serving):

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.