This is an interesting variation of the traditional leek potato soup. The squash enhances its nutritive value, makes the soup light in texture, and gives it a fresh taste.
Ingredients for 4 Adult Servings
- 3 cups yellow squash, peeled and chopped
- 1 cup potato peeled and chopped
- ½ cup leek, washed thoroughly and chopped
- 2 tablespoons butter / olive oil
- 1 cup milk or 4 ounces soy or rice milk
- 4 tablespoons grated cheddar cheese for garnish (optional)
Method
- Saute leek in butter / olive oil
- Add potato. Saute for ½ a minute.
- Add ½ cup water, cover and cook for 5 minutes.
- Add yellow squash and ¼ cup water.
- Cover and cook on medium heat till vegetables are fork tender.
- Remove from heat, Cool and blend.
- Add milk or soy/rice milk
For a richer soup add ¾ cup half and half, or 4 ounces of pureed soft silken tofu.
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Fact File Squashes are rich in antioxidants and beta carotene. Leeks, which are close cousins of onions and garlic, have a unique combination of flavonoids and sulphur containing nutrients. They are especially rich in Vitamin K. Leeks also have a more delicate and subtle flavor than onions. The Potato is nutrient dense. It is rich in potassium, the B group vitamins, namely niacin and riboflavin, and contains significant levels of iron and vitamin C. |
Can't Believe It's Allergy Free! 
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