This is a post I wrote a long time ago for my last blog, but I am re-posting it here! Enjoy!
It’s a cloudy, rainy and cool day in NJ. Went to the Ramsey Farmers Market and gathered up some great veggies from our local farmers to make soup. Here’s what I got, and here’s what I did.
SUNSHINE VEGGIE SOUP
1-2 tbls organic extra virgin olive oil
Chopped fresh thyme
Organic carrots, leek, kale, celery, garlic, green beans, corn, kale, yellow and green squash, plum tomatoes, thyme, basil leaves.
Rinse everything well with cold water. Split leeks and take off dark green outside layer and tops. Chop the veggies like above.
Into a soup kettel add 2 tbls organic evoo and 1-2 tbls. fresh chopped thyme, sea salt and freshly ground black pepper. Saute in the heated oil the chopped garlic, leek, celery and carrots. Cook this about 3 minutes before adding the longer cooking vegetables. First throw in the butternut squash, the chopped green beans, and the kale. Add water or vegetable broth (a organic bouillon cube optional). Add enough water to almost reach the top of the pot but not too much, so it doesn’t boil over.
Soup should be simmering, add the rest of the vegetables, and stir in the basil and some parsley.
Let it simmer about 20 minutes, till the green beans and bn squash are tender.
Serve with rice, pasta, farro , barley, white or red beans or anything you like cooked in a separate pot. Can also add cheese to melt, like on top onion soup, just a little goes a long way. Great with some gruyere or parmesan reggiano, a splash of some great aged balsamic can be added too.