Rainbow Soup

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

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Course: Soup

Cuisine: American

Keyword: Rainbow soup, summer squash soup

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings:

Calories: 401kcal

Ingredients

1 lbs Ground beef
2 tbsp Olive oil
1 cup Zucchini chopped
1. cup Yellow squash Pattypan squash chopped
1 cup Baby gem squash chopped
1 cup Carrots chopped
1 Onion
1 tbsp Garlic minced
1 tbsp Ginger minced
1 cup Celery chopped
Coriander fresh
Seasoning (Turmeric, dried herbs, oregano, salt & black pepper)

Instructions

Prepare all the veggies by chopping them and mincing the garlic and ginger.
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.
You can add minced garlic and ginger and sauté just until they are fragrant.
Add the ground beef and cook it until it's browned with the pot uncovered, this should take about 10 minutes.
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.
You can add a generous amount of coriander just before you remove the pot from the heat. Serve and enjoy!

Nutrition