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Prep
Difficulty
Easy
Time
Estimate
30 mins
The hot soup includes a medley of whatever summer vegetables you need to use up. And it pairs nicely with the more elegant Fig Salad. The cheese and prosciutto can be left of the salad to make it a vegetarian and vegan dish, respectively.
Alternatively, if you want more protein a bit of chicken in the soup will work well. Just simmer chicken pieces in it for about 5-10 minutes.
If you have leftover pesto a dollop will go nicely on the soup, too.
It is a kaleidoscope harvest, when the start of fall merges into the end of summer produce. The combination lends itself to a tasty, simple soup. Start with homemade broth if you have it or substitute your favorite low-sodium broth. This soup is packed with vegetables but could use a burst of protein. If you are vegan try adding beans and cooked rice for a complete protein. If you are more carnivorous add in some pieces of chicken or a few slices of your favorite cheese on whole-grain French bread.
Oh the glorious fig. They are summer love. Coming out only at the end of the hottest season, lingering through back to school and disappearing before things really get chilly. When you can get your hands on them, make this salad. The lemon-honey dressing is luscious. The fresh Italian pairings are delightful. But, truly these are just a frame for the ever so glorious fig.
