Creamy Squash, Zucchini, and Kale Soup



  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 4 small red, yellow, and orange peppers chopped
  • 3 garlic cloves, minced
  • 2 tsp turmeric
  • 1 tsp curry powder
  • 2 bay leaves
  • 2 Tbsp whole wheat flour (for thickener)
  • Pepper
  • 2 cups skim milk (if vegan, you could substitute with coconut milk or almond milk)
  • 2 vegan low sodium bouillon cubes
  • 4 medium yellow squash chopped
  • 2 zucchini chopped
  • 2 cups Kale
  • Fresh Chives
  • ¼ cup shredded cheddar cheese
  • Light sour cream


  1. Heat oil in a large saucepan over medium heat. Add onions and peppers; cook, stirring occasionally, until the onion is soft, 4 to 5 minutes.  Add zucchini, squash, garlic and seasonings; cook, stirring constantly, until fragrant, about 1 minute. Add in 2 tbsp wheat flour and continue stirring.
  2. Add in 2 cups milk and bouillon cube. Stir often.  Bring to a boil; reduce heat, and simmer until vegetables are tender, 10 to 15 minutes.
  3. In batches, puree soup in a blender (do not fill more than halfway) until smooth. Pour back into saucepan. Serve and top with fresh chives, shredded cheddar cheese, and a teaspoon of light sour cream on top!