This is hands down one of my favorite summer soups. With summer squash being so abundant this time of year, this soup is so flavorful and fresh. It’s rich and buttery from the squash with a tangy full body profile from the bok choy. I know you’ll absolutely love this one.
- Avocado oil
- 1 small onion, diced
- 1 leek, thinly sliced
- 4 garlic cloves, diced
- 3 summer squash (zucchini or yellow squash), sliced
- 2 large bok choy, cut the white part into chunks and slice the green into ribbons, set the greens aside
- 4 cups broth of your choice
- 1.5 TSP salt
- 1/3 cup raw cashews
- 1/3 cup fresh basil leaves
- 2 TBSP nutritional yeast
- 1 TSP soy sauce
- Juice of 1 lime
- In a large stock pot add a little avocado oil, then add in your diced onion and leek. Sauté for 4 minutes.
- Add in your garlic and sauté for another minute.
- Next add in your sliced summer squash and the diced white parts of the bok choy. Sauté for 5 more minutes.
- Add in the broth and salt. Bring to a boil and reduce to a simmer for 25 minutes or until bok choy is tender.
- Add in the raw cashews, simmer for an additional 10 minutes. While this is simmering: in a separate pan add a little avocado oil, once hot add in the bok choy greens and sauté until wilted down, about five minutes.
- Add the soy sauce to the greens, continuing to sauté until most of the liquid is cooked out.
- To the soup: add the basil and nutritional yeast, then carefully blend using an immersion blender until creamy
- To the greens: add in the juice of one lime
- Ladle soup into bowls, serve with a spoonful of bok choy greens. Mangia! (Let’s eat!)
Recipe and photo are mine