Potato, Carrot, and Summer Squash Soup

30 minutes to make

Serves 4

Amount Per Serving

Calories: 220.8

Total Fat: 0.5 g

Cholesterol: 0.0 mg

Sodium: 1,358.8 mg

Total Carbs: 46.2 g

Dietary Fiber: 7.6 g

Protein: 6.9 g

Ingredients
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1 medium onion, chopped
5 cloves garlic, minced
3 baking potatoes, diced (May substitute with cauliflower)
1 large zucchini, cut into half moons
1 large carrot, sliced into rounds
1 28-ounce can diced tomatoes (Italian seasoned may be used)
4 cups vegetable stock
2 cups water
salt and lots of freshly ground black pepper
1 cup basil leaves, thinly sliced
6 oz curly kale, chopped


How to make it --------------------------------------------------------------------------------

Heat a deep pot over medium-high heat.

Add the onion, garlic, potatoes, zucchini and carrot.

Cook until softened and brown, about 7-8 minutes.

Add tomatoes, stock and water to the pot.

Season with salt and freshly ground black pepper.

Bring the soup up to a boil then turn it down to a simmer.

Cook for 10 minutes.

Add the kale and basil, cover and simmer 5 minutes.

Taste and re-season before serving.


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