Look at all that gorgeous produce! That’s not even half of what I put into this yummy soup. I stuck my head in the fridge and just started grabbing things. I love to keep lots of fresh veggies available. Chances are they will be going into juice, salads, stir fries, you name it.
I was so excited when I found patty pan squash at a produce market this weekend. Yeah, I know it pretty much tastes just like yellow squash, but it’s so cute. And it was the inspiration for this recipe.
I sauteed onions, garlic, carrots, patty pan and zucchini squash, mushrooms, spinach and fresh ginger in coconut oil. I steamed some sweet potato and added that to the mixture. Then I poured veggie broth and coconut water over the whole thing and seasoned it with a Thai seasoning blend from Penzeys. To serve, I topped the soup with fresh cilantro, basil and lime juice.