Provider Farm

From our fields, for your family

CSA soup

Course: 
A basic soup recipe for when you are staring at a pile of veggies from your share and have no plans and no idea what to do with them. Its easy, its free form and you probably have everything you need in your kitchen cupboard. Great for cozy eating on dreary days. Plus leftovers are great for the week's lunches. And extra bonus, my kid loves this, so hopefully yours will too!
Ingredients: 
  • About 2 cups chopped root vegetables (if you're using celeriac, chop the tops and fry with the onions)
  • 4 cups stock
  • 1 can diced tomatoes, or 2 cups fresh chopped tomatoes
  • 1 cup chopped onions or leeks, or a combination
  • 4 cloves diced garlic
  • herb sprigs, plus some minced
  • salt and pepper to taste
  • 2 cans of beans, drained and rinsed ( I used garbanzos and kidney this last time)
  • about 1 cup chopped greens
  • couple tbs. olive oil or butter, or a mix of the two
  • dash of red wine vinegar, fish sauce (optional)
Directions: 

Heat your oil on medium heat in a soup pot. Add onions and leeks and fry till they soften, and add garlic. Continue to cook until fragrant being careful not to burn.
Add roots and saute about 10 minutes. Then add stock, beans, herb sprigs,a few teaspoons of salt, and tomatoes. Cook until the roots begin to soften and add greens and cook until tender. Taste and add salt and pepper to taste (tasty soup has a shocking amount of salt in it). Add a splash of vinegar to brighten the flavor if necessary and a little fish sauce will give it an umami boost. Garnish with chopped herbs.

Credit: 
Kerry