Summer squash and corn heart health soup
It is official — souping is the new juicing. With the warmer weather upon us, we get delicious and vibrant summer vegetables. This summer squash and corn heart health soup is an amazing seasonal dish for summer. Let’s take a closer look at the ingredients in this summer squash and corn heart health soup.
Black pepper:
It is the most popular spice in the world, and for good reason. It speeds up metabolism, which is great for weight loss. An ingredient in black pepper called piperine inhibits the spreading of rectal cancer cells, according to a study published in Experimental and Molecular Pathology.
Onions:
Onions are an excellent source of a sulfur molecule called Onionin A, which inhibits the activity of the white blood cells that cause inflammation. Onions are also packed with antioxidants, the most potent being quercetin. This antioxidant also provides anti-inflammatory benefits.
Summer squash:
Squash is packed with antioxidants like vitamin C and manganese, which protect the body from disease-causing free radicals. Squash is also a good source of omega-3 fatty acids, which are essential to heart health.
Directions:
• Heat 1 tbsp of olive oil in a saucepan with medium heat
• Add 1 chopped shallot to the oil and stir for 1 minute
• Then add 2 diced summer squash and 1 tsp of fresh chopped rosemary
• Cook for about 4 minutes or until squash becomes soft
• Add 1 14-ounce can of organic vegetable broth and 1/4 tsp of sea salt
• Bring heat down to a simmer for 5 minutes and cook until squash is soft
• Then pour soup into a blender and puree
• Bring puree back to the saucepan and add 1 cup of organic corn
• Bring heat to a simmer and stir occasionally until corn is tender (3-5 mins)
• Remove from heat and garnish with black pepper and fresh rosemary
Bon Appétit!
Make sure ingredients are organic
Enjoy this summer squash and corn heart health soup!
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REFERENCES:
1. “Golden Summer Squash & Corn Soup.” EatingWell. EatingWell, n.d. Web. 14 May 2016.
