Squash and Polenta Soup
Written by Rachel, Posted in Cheese, Dinner, Fruit, Gluten Free, Leftovers, Lunch, Main Dishes, Soups, Vegetables, Vegetarian
Squash and Polenta Soup
Recipe Type: Soup, Main, Leftovers
Author:
Prep time:
Cook time:
Total time:
Serves: 4
Leftover polenta is made into a wonderful soup.
Ingredients
- 1-2 T olive oil
- 1 medium onion, chopped
- 1 carrot, chopped
- 3 cloves garlic, chopped
- 4 small and 1 large zucchini/summer squash, chopped
- 1/4 C daikon radish, minced
- 1 large tomato, chopped
- 1/4 C white wine (or 1 T white wine vinegar)
- 1 T lemon juice
- 2 C Tomato and Savory Polenta
- 3-5 C vegetable stock (or as much as you’d like to get it to the thickness you’d like)
- pinch cayenne
- salt and pepper, to taste
- 1/2 t dried savory, crumbled
Instructions
- Heat a soup pot. Add olive oil. When oil is hot, add all veggies except garlic and tomatoes. Add a pinch of salt and cook over medium heat until veggies are beginning to get tender, about 10 minutes. Stir occasionally.
- Add garlic and cook 2-3 minutes. Add wine and cook 2-3 minutes.
- Add tomato, polenta, stock, and remaining seasonings. Bring to a boil, then reduce to a simmer and cook for 30-60 minutes, or until all veggies are tender and soup is to your desired thickness.
- (Optional: If you have squash haters, you could blend the soup.)
