FARMERS MARKET VEGETABLE SOUP
Farmers Market Vegetable Soup- an easy healthy vegetable soup recipe that is vegan, easy to make and loaded with healthy nutrients- a great way to use up all those farmers market veggies! Great for Sunday meal prep! Make on the stovetop or instant pot.
Provided by Sylvia Fountaine | Feasting at Home
Categories soup
Time 35m
Number Of Ingredients 19
Steps:
- In a large pot or dutch oven, heat oil over medium heat. Add onion and saute until deeply golden and fragrant, 5 minutes.
- Add carrots, celery, fennel, garlic and thyme. Saute 7-8 minutes, stirring often. At this point you could splash with white wine, dry vermouth, sherry wine ( all totally optional) just a couple tablespoons and cook it off.
- Add zucchini and green beans ( and optional tomatoes, cabbage, potatoes, or bell pepper) stock, water, bay leaves and salt. ( You will add the corn later).
- Bring to a simmer, cover and simmer until carrots are just tender about 10-12 minutes. Add corn. Cook 3-4 more minutes, then stir in the fresh parsley.
- Taste. Often (especially if leaving the tomatoes out) I'll add a tiny splash of acid- like lemon juice or apple cider vinegar, be very conservative, 1/2 teaspoon, and add more to taste. Season with pepper and a pinch of cayenne or chili flakes.
- If broth tastes bland, it probably needs salt and acid ????
- Serve with a drizzle of good olive oil, crusty bread, or shaved parmesan or pecorino. Or try it with Gremolata ( Italian herb sauce) - a delicious way to finish the soup!
Nutrition Facts : ServingSize 2 cups- with veggie broth, Calories 192 calories, Sugar 13.4 g, Sodium 838 mg, Fat 8.1 g, SaturatedFat 1.3 g, TransFat 0 g, Carbohydrate 29 g, Fiber 6.7 g, Protein 4.6 g, Cholesterol 0 mg
FARMERS MARKET SOUP
This soup is truly a multivitamin in a bowl.
Provided by Deborah Mele
Categories Soups & Stews
Time 1h45m
Number Of Ingredients 20
Steps:
- Place all the prepared vegetables and canned tomatoes in a large stock pot and cover with water or broth by a couple of inches.
- Bring to a bowl, then reduce the heat to a simmer and cook for an hour or two until all of the vegetables are almost tender.
- Add the beans, fresh herbs, Italian seasonings, and season with salt and pepper.
- Continue to cook until everything is tender.
- Serve warm with your topping of choice.
Nutrition Facts : Calories 276 calories, Carbohydrate 43 grams carbohydrates, Cholesterol 6 milligrams cholesterol, Fat 8 grams fat, Fiber 11 grams fiber, Protein 12 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 2 cups, Sodium 291 grams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
50 MUST-TRY FARMERS MARKET RECIPES!
50 Must-try Farmers Market Recipes featuring seasonal produce! Many are vegan or vegan adaptable. A great way to try new veggies or use up. your CSA box!
Provided by Sylvia Fountaine
Categories mains
Time 1h
Number Of Ingredients 18
Steps:
- If you are new to visiting a farmers market, my advice is to keep it simple. Don't overbuy! it is really easy to do, especially if you go without a plan. The saddest thing is seeing what you've purchased go to waste because you couldn't go through it all. Start conservatively.
- with "eat-immediately" items- things that will not last very long - like sprouts, lettuce, berries, some fruits. Opt for 1-2.
- with produce that keeps for longer (potatoes, apples, cabbages, winter squashes, leeks, kale, etc) that give you more time to consume them. Buy more of these.
- . Just one. ( I like to go with a plan in mind of what I need for the week, and then just surprise myself at the market with one more beautiful thing- just one!)
- The best tip here! I often buy specialty items like Thai basil, garlic chives, purple basil- thing's I can't readily find at the grocery store.
FARMER MARKET FRESH VEGETABLE SOUP
Make and share this Farmer Market Fresh Vegetable Soup recipe from Food.com.
Provided by That is Dr House to
Categories Grains
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- If using ramps cut stems into 1/2-inch segments and shred leaves.
- broth:
- Heat the sesame oil [do not use dark] in a pot then add all remaining ingredients.
- Cook, covered, over medium heat for 5 minutes.
- Add the water and cook uncovered for 1 to 1 1/2 hours or until the stock has developed good flavor.
- Strain the vegetables out, and season broth to taste with salt.
- The broth can be made up to a few days in advance or used for other recipes calling for vegetable broth or in place of chicken, beef or fish broth in other recipes.
- The vegetables:
- Bring water and salt to a boil in a large pot. Add the diced carrots and cook for 2 minutes, or until tender. Remove with a slotted spoon and place in an ice-water bath to stop the cooking process. As soon as the carrots are cool, take them out of the water and set them aside.
- Repeat this process with the sugar snap peas, baby turnips, ramps and fava beans.
- Once the fava beans are cooled, peel off their skins. Do NOT precook the sorrel.
- Assemble:
- Stir the vegetables, quinoa and sorrel into the hot broth and heat for 1 minute.
- Taste and adjust seasonings.
- Ladle into bowls, garnish with the sesame seeds and serve. Serves 4-6.
Nutrition Facts : Calories 257.2, Fat 4.3, SaturatedFat 0.4, Sodium 1301.7, Carbohydrate 46.5, Fiber 11.9, Sugar 7.2, Protein 11.1
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