Creamy Vegetable Soup

Steamed and blended zucchini, yellow squash, green beans, and potatoes. Seasoned with salt and pepper and garnished with Parmesan cheese.

Ingredients -

3 cups Zucchini, cubed
3 cups Yellow Squash, cubed
2 cups Fresh Green Beans, cut into pieces
2 cups Baking Potatoes, cubed
1/2 teaspoon Kosher Salt
1/4 teaspoon Fresh Ground Black Pepper
1/4 cup Parmesan Cheese, grated

Preparation:

1. Steam vegetables in steamer until tender. Reserve steaming liquid. Set aside.

2. Place hot vegetables in blender. Puree while adding small amounts of reserved liquid.

3. Blend until thick, creamy, and desired consistency.

4. Season to taste with

5. Season with salt and pepper.

6. Pour bowls, sprinkle with freshly grated Parmesan cheese.

Cooking Tip

Choosing Squash and Zucchini

Smaller zucchini and squash are generally more flavorful, contain less water and fewer seeds. Look for small to medium squash around ½ pound in weight.

Squash Tips

Parmesan Cheese

Use fresh cheese for this recipe. Do not be tempted to opt for the canned variety.