We came up with this recipe to use up a bunch of veggies in the fridge that were on their last legs. It’s always better to make something yummy out of something you might otherwise throw away, right? Feel free to substitute your own collection of leftover veggies, but for the best color, go with green and yellow varieties for this soup. It can be served hot or cold. Adding a side of toast or fried bread is nice too.

Makes 3-4 servings

Ingredients:

• 2 Tbs olive oil
• 1 small bunch asparagus, tough ends removed and chopped
• 1 small yellow squash, chopped
• ½ white onion, diced
• 2 cloves garlic, diced
• 3 cups veggie broth
• 2-3 oz baby spinach
• ½ cup of coconut milk or half and half
• Lemon wedges

Preparation:

Heat olive oil in a saucepan and add the next four ingredients, Sauté until veggies begin to soften, then add the broth and continue to cook until the veggies are tender. Add the spinach and turn off heat and stir. Puree the mixture with an immersion blender. Add the half and half or coconut milk to make it creamy. Bring back to heat, then serve in bowls with lemon wedges on the side.