Y'all know soups are my thing. And they're especially fabulous when the veggies are ripe and seasonally appropriate. More often than not, my feeling is the simpler the better. Let the fresh flavors stand out and merely compliment them with the right cooking process and spices.
Last week I needed to trow together a last minute dinner after coming home from errands too late. I took a peak in my fridge and saw the local, organic yellow squashes and green zucchinis I ordered from Fresh Direct with no intentions. They were lying right next to some leeks and BOOM: dinner.
I cut them into large chunks, spread them on a sheet pan with some saute oil, and Himalayan sea salt and popped them in the oven at 425 degrees for 30 minutes until they were beginning to caramelize a bit. Then I stuck them in a soup pot with a carton of no chicken stock and let it boil then brought it down to a simmer. I blended it with an immersion blender and voila!
It was slightly sweet and salty and fresh and summery and filling and delicious! I served it with some collards sauteed in saute oil with sea salt and raisins, then cooked out with balsamic and sprinkled with toasted pine nuts. They went perfectly together and we were all happy campers:)