Rainbow Soup

This Rainbow Soup is a vibrant and hearty dish that’s perfect for any season. Packed with colorful veggies like zucchini, yellow squash, and gem squash, this soup not only looks stunning but also bursts with flavor.

Cooking a good soup is always worth the effort and so was the case with summer squash rainbow soup. At first, I thought it was a complicated process, but as I learned more, I discovered that I could freely enjoy a bowl of delicious soup without strictly following the exact quantities of ingredients and timings. The most challenging soup recipe I have ever tried was this Matzo ball soup but I have ever got better cause I found easier ways to make the matzo balls. So on this corner of the internet we do what feels right for our taste buds and I provide tips as well for those who are new to cooking.

Soups are also great for filling up while providing you with essential nutrients. If you have a variety of summer squash and few more colorful vegetables then you absolutely have to try this rainbow soup recipe. This is another easy soup recipe that you can follow as long as you have ingredients in your kitchen.

Ingredients

Detailed quantities are on the recipe card at the bottom of this post.

1. Ground beef: I went with 90% lean cause I love me some animal fat but its totally up to you if you want more fat or non if possible.
2. Olive oil
3. Zucchini
4. Yellow squash: I used the pattypan squash but you are welcome to use any yellow squash you have on hand.
5. Baby gem squash: You could possibly replace this with something else or a more green squash or a different color like butternut squash, its up to you. The aim is to use different colors as much as possible.
6. Carrots 
7. Onion: Yellow or red onion doesn’t matter that much
8. Garlic and Ginger: You can use the store bought garlic and ginger combo to save yourself the struggle of mincing these two.
9. Celery
10. Coriander: Any fresh herb will do
11. Seasoning: This part here is an open check book, go as big as you want. I used turmeric, dried herbs, oregano, salt & black pepper.

How to make Rainbow Soup

1. Prepare all the veggies by chopping them and mincing the garlic and ginger.

2. In a deep saucepan, sauté the onions, carrots, and celery with olive oil until they are succulent. This could take up to 5 minutes on medium-high heat.

3. You can add minced garlic and ginger and sauté just until they are fragrant.
4. Add the ground beef and cook it until it’s browned with the pot uncovered, this should take about 10 minutes.

5. You can go in with your variety of chopped summer squash and add a cup of water and season with any seasoning of your choice. I used a teaspoon of each: turmeric, dried herbs, oregano, black pepper, and a pinch of salt for taste. Cook for 10 to 15 more minutes or just until the squash is cooked.

6. You can add a generous amount of coriander just before you remove the pot from the heat. Serve and enjoy!

Can I substitute the vegetables?

Absolutely! Feel free to use any vegetables you have available. Here are some excellent options that will help with vibrant colors for your rainbow soup:

• Red peppers
• Kale
• Sweetcorn
• Eggplant
• Yellow peppers
• Purple Cabbage

Tips and mistakes to avoid as a beginner cook

1. If you want to add more savory flavor you can use beef broth instead of water but always remember my number one tip: If you decide to use store-bought broth like me, please do a taste test before you add seasoning that contains salt because broths are salty on their own unless you bought a low-sodium one.
2. You can make this Rainbow soup 100% vegetarian by omitting the ground beef and also using vegetable broth to add more flavor to your colorful summer squash soup.
3. If your ground beef is too fatty, drain the excess fat after you’ve browned the meat.

How to store and reheat this summer squash rainbow soup?

1. Storage:
   • Allow the soup to cool to room temperature.
   • Transfer the soup to an airtight container, store in the refrigerator for up to 3-4 days.
2. Freezing:
   • I tried to freeze this soup before but I didn’t like the texture of the vegetables afterwards then I ended up blending it cause I’m not about to waste food. So you can make your own decision on weather you want to freeze it or not.
3. Reheating:
   • To reheat, transfer the desired amount of soup to a pot or microwave-safe dish.
   • If reheating on the stove, heat on medium-low, stirring occasionally until heated through.
   • If using a microwave, cover the dish with a microwave-safe lid or kitchen towel to prevent splattering.

More delicious soup recipes to add to your rotation