Garden Soup

20 01 2013
Garden Soup

Garden Soup

After our long winter break, it was great to see so many students join the Garden Club at Farm King on Tuesday. But wow was it cold!

With the chilly weather there was no better choice than to make a cozy winter soup. It’s *super* easy to do with all the greens we have right now.

This made a large pot-full. It was perfect for the day and almost everyone went back for seconds. Team work made it a quick endeavor, too.

The only ingredients we added that weren’t from the garden?: Olive oil and salt. It’s always thrilling to use what we grew! And it’s sooooooooooo healthy, too!

3 teaspoons olive oil
3 cloves garlic, crushed
2 spring onions. White and green portions. Minced
3 small sweet potatoes, peeled and cubed
6 cups water
2 handfuls celery leaves
4 cups, mix of bok choy, chard and kale
5 radishes, chopped
3 tablespoons, mix of fresh, minced thyme and oregano
1 small chile, de-seeded and minced

Saute the garlic and onions in the olive oil, until brown, in a large soup pot over medium heat.

Add six to eight cups of water or vegetable stock. Add the sweet potatoes and some salt. Bring to a simmer and let cook for 6 – 10 minutes. You are waiting for the potatoes to cook. How long that takes depends on how small or large the pieces are. When they are soft, proceed to the next step.

Add the remaining ingredients.

When the greens are wilted, the soup is ready. Add salt as needed and serve with a green salad. Our salad was fresh escarole dressed with olive oil, lemon juice, salt and pepper.

 

And check out this beautiful purple and green cabbage, bringing amazing color to the garden!

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9 05 2013
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