2 Skinny Summer Soups: Sweet Pea Asparagus & Spicy Pepper Squash

You didn’t think we’d have you swooning over all sorts of yummy-looking summer soups without throwing a couple of our own into the mix, did you? Of course not.

Add a bit of ease and a ton of veggies to your summer meal repertoire with 2 Skinny Summer Soups: Spicy Pepper Squash & Sweet Pea Asparagus. Both soups are pretty simple to make, taste great hot or cold, and happen to be vegan. Win!

Sweet Pea Asparagus (serves 4)

Ingredients:

– 1/2 tbsp olive oil

– 1 cup chopped celery

– 3 cloves garlic, chopped

– 1 bunch asparagus, chopped (heads set aside)

– 2 1/2 cups sweet peas (frozen or fresh)

– 2 cups vegetable broth

– 1 cup water

– fresh mint

– 1/4 cup fresh arugula

– optional garnish: mint, basil, asparagus head

– tools: blender, food processor, or magic bullet

Cook peas in the microwave or in a boiling pot of water. Chop asparagus and steam it.

Heat olive oil in a dutch oven or soup pot. Add celery and one cup of broth. Cook, uncovered, for 5 minutes. Add in peas and asparagus, the remaining broth and water. Cook covered for 10 minutes. Add mint and a pinch of asparagus.

Blend it up, and add salt and pepper to taste.

Serve as is, heat it up a bit more, or chill and serve later. This would taste delicious with some warm crusty bread, alongside a cucumber cocktail, or even in a smoothie form for some on-the-go nutrition.

Spicy Pepper Squash (serves 4)

Ingredients:

– 1/2 tbsp olive oil

– 1 yellow onion, chopped

– 2 cups chopped butternut squash

– 1 orange or yellow pepper

– 1 yellow squash, diced or sliced

– 2 cups vegetable broth

– 1 cup water

– fresh basil, chopped

– red chili pepper flakes

– optional garnish: basil, goat cheese, walnuts

– tools: blender, food processor, or magic bullet

Heat olive oil in a dutch oven or soup pot. Saute the onions on medium heat for about 5 minutes. Add water, butternut squash and peppers. Continue to cook on medium heat for about 15 minutes, covered.

Add in yellow squash, broth, and mint and cook for 5 more minutes. Add red chili peppers flakes, salt and pepper to taste. Blend in your blending tool of choice, serve immediately or chill and serve later.

Of course, the goat cheese garnish kills the whole “vegan” aspect of this particular soup, but its too good to resist. ;)