- 3 tablespoons olive oil
- 2 leeks, sliced
- 1/2 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®)
- 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.
- 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.
- Blend soup using a hand immersion blender until creamy.
07/05/2019
recipepes.com
green squash soup, recipe
PT15M
PT1H
5
455 calories
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