I made another recipe from the “Forks Over Knives” cookbook and once again it came out great. When I browsed through this book at my sister Lyn’s house I knew it looked good, but it is actually exceeding expectations. So far everything I have made from it has been a winner.
Yes, I know it is not actually summer — it just feels that way outside (60 degrees in February!). But my store has fresh corn all year long so why not? I was too lazy to chop up tomatoes, plus it actually ISN’T summer so I am skeptical of all fresh tomatoes, so instead I used one 28-oz can of whole peeled tomatoes (I mashed them in the pot with a potato masher) and one 14.5-oz can of no-salt diced tomatoes. I also only used two ears of corn because at my store they come in packs of two. I didn’t have vegetable stock so I used 1 teaspoon of Vegetable “Better Than Bouillon.”
1 large yellow onion, peeled and chopped
4 cloves garlic, peeled and minced
6 medium tomatoes, chopped [I used canned]
2 medium zucchini, diced
1 yellow squash, diced
3 ears corn, kernels removed (about 2 cups) [I used 2 ears]
6 cups vegetable stock or water
1/2 cup finely chopped basil
Zest and juice of one lemon
Salt and pepper to taste
- Place the onion in a medium saucepan and saute over medium heat for 7 to 8 minutes. Add water 1 to 2 tablespoons at a time to keep the onions from sticking to the pan. Add the garlic and saute for another minute.
- Add the tomatoes and cook for 10 minutes, or until the tomatoes start to break down slightly.
- Add the zucchini, yellow squash, corn and stock. Bring the pot to a boil over high heat, reduce the heat to medium, and cook until the vegetables are tender, about 15 minutes.
- Add the basil and lemon zest and juice. Season with salt and pepper.
OMG it is so good! The basil really makes it. It tastes like summer in a bowl!
Also I didn’t “finely chop” the basil, I left the leaves in large pieces. To me there is less chance of bruising the basil that way and I like seeing the pretty leaves distributed throughout the soup.