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My review
CSA Vegetable Soup with Kale, Chard, and Garlic Scapes
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Kate / Bleuberet
"A nutritious soup made from the seasonal vegetables in our CSA bag. When veggies are overly abundant we make them into soups and sauces so as to not waste any of these fresh and wonderful foods."
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Ingredients
1 h 5 m servings 215Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Puree green onions and garlic scapes in a food processor.
- Heat oil in a large soup pot over low heat. Add the onion-garlic mixture and cook until it starts to dry out, 2 to 3 minutes.
- Puree lettuce, chard, and kale in the food processor. Add to the pot and cook for 4 to 5 minutes. Pour in vegetable broth; season with savory, marjoram, salt, and pepper. Simmer until kale and chard are softened, 40 to 45 minutes.
- Mix Greek yogurt and Italian seasoning together. Serve soup in individual bowls; garnish each with a generous dollop of the topping.
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Footnotes
- Cook's Notes:
- You can substitute 4 cloves fresh garlic for the garlic scapes.
- Use any broth you prefer.
- Substitute any seasoning blend for the Italian as desired.