I have so many tasty veggies from the garden, so I decided to make a yummy summer soup. You can pretty much throw whatever veggies you have in and puree them. This recipe makes a HUGE batch, so if you don’t want a lot you can cut it in half. I like to freeze extras though.

Step 1

Put a large pot on medium-high heat and add the olive oil. Add the zucchini, carrots, celery, onions, garlic, and leeks and stir.

Step 2

When veggies are sauteed, add broth, potatoes, lemon juice, siracha and pepper. Turn heat to medium-low and let sit until veggies are soft -- about 30 minutes.

Step 3

Use an immersion blender to puree 2/3 of the soup. You can also use a regular blender if that's what you have.

Step 4

Serve hot and enjoy!