In my not-so-humble opinion, most if not all vegetable soups are suitable for hot weather so long as you put enough cold, tangy Greek yogurt and fresh herbs on top. Plus, it’s Friday! I’m choosing ease with the most simple one-pot, yard-food dense dinner I can think of.
This morning I’ve already sauteed green onions in olive oil, followed by a glug of medium dry sherry, then last week’s leftover vegetable stock and a few questionably old yellow potatoes cut into 1” pieces. I’ll simmer them until al dente and put the lid on my pot. Later, I’ll add zucchini and kale from the garden, as well as crispy roasted chickpeas for texture. To garnish: dill and cilantro, a squeeze of lemon, a generous spoonful of yogurt. Bright, creamy, nourishing. See you back here on Monday.