Hearty CSA Veggie Soup


Inspired by this recipe from Epicurious.com

1 large head Broccoli, cut into small florettes

1 Large Potato, diced

10-12 leaves Chinese Cabbage, chopped well

1 bunch Rainbow Chard, chopped well

1 Delicata Squash, diced

3-5 small bell peppers, red and orange, diced

1 Large Onion, diced

1/2 Cup Carrots, diced

1 Celeriac, diced

1 Tomato, diced

1 Bay Leaf

2 or so sprigs of fresh Thyme

1/2 Cup Fresh Basil, shiffoned

2-3 Tbsp Grapeseed Oil

2 cloves Garlic, minced/pressed

Sea Salt and fresh ground Pepper to taste

6 -8 cups Veggie Broth


Step 1:  Heat Oil in a large soup pot over low-medium heat.  Add Onions and cook for 3-5 minutes.  Then add Garlic and cook for another 3-5 minutes, stirring.

Step 2:  Add Carrots, Celeriac, Potatoes, Squash, Broccoli and Peppers and cook for 10-15 minutes.  Then add Tomatoes and season with pepper and salt and cook for 3-5 more minutes.  Then add broth, Thyme, and Bay leaf and bring to a boil.

Step 3:  Once boiling add Chard and Cabbage and reduce heat to medium.  Simmer covered for 30 minutes.

Step 4:  Add Basil and simmer on low for another 30 minutes-2 hours covered.  The longer your soup simmers the deeper the flavors develop.


Sprinkle with Parmesan Cheese and Basil to serve.  Yummy!