Easy // 50 mins // 5 Quarts
Tasty & pretty, this soup with two garnishes makes a full meal in one bowl. Start with this base then add tomatoes, beans, grains, chicken, sausage, bacon, seafood & more during the week! I served mine with a simple avocado grilled cheese.
Large Covered Pot
Small Covered Pot
Parchment Lined Sheet Pan
1 Bunch Kale, rough chop
1 Bunch Broccoli, stems peeled, rough chop
2 Yellow Squash, rough chop
1-2 Bunches Scallion, green trimmings
1/2 Pound Yams, rectangular dice, batonnet
1 Parsnip, peeled, batonnet
1 Cauliflower, 1/2” sliced
1 Tbs Grapefruit Zest
1-2 Bunches Scallion, white stems, thick slice
10-14 Kumquats, sliced
1/4 Cup Grapefruit Juice
Avocado Grilled Cheese Sammie on the side
2 Cloves Garlic
Harvest Extra Veggies (anything left over from recent Harvest boxes. I used 4 rainbow carrots)
3 Cubes Harvest Broth or Favorite Soup Base
2 Tbs Miso or Soy Sauce or 1-2 Tsp Salt
1/2 Tsp Black Pepper
Favorite Herbs, Rosemary, Bay, Oregano, Thyme
3 1/2 – 4 Quarts Water
3/4 Cup Dry Vermouth or Wine, Broth, Brewed Tea
1/2 Cup Stock from the Soup
1/4 Cup Balsamic, 1 Tsp Salt, divided use, 2 Tbs EVOO, 1/2 Tsp Pepper, (Optional) 1 Tsp Favorite Spice
1/2 Tsp Each Salt & Pepper, (Optional) 1/2 Tsp Chili Flakes, (Optional) 1 Tbs EVOO
Step 1: Combine everything for the soup except the broccoli heads & scallion trimmings in a large covered soup pot. Heat on high for 20 mins, then 15 mins on med. Add the broc heads & scallions, replace the cover and boil for 10 mins longer. Cool uncovered while you prep the roasted veg. HARVEST HACKS:> Raid the fridge for veggies left from previous boxes & use cubes of Harvest broth from the freezer.
Step 2: Heat oven to 475. Combine yam & parsnip w/ 1/2 Tsp salt, balsamic & broth in a covered skillet. Heat over high heat for 5 mins until most of the liquid is gone & yams are tender. Combine w/ sliced cauliflower, remaining 1/2 Tsp salt, black pepper, evoo & any favorite spices. I used anise seed. Toss all together on a sprayed baking sheet & roasted for 20 mins, stirring half way through. Sprinkle on GF zest.
Step 3: While the veggies are roasting, combine all the garnish ingredients. Stir & add more juice & salt & pepper to taste. Blend the soup well. Warm the portion you’ll use now. It thickens in the reheat. Garnish w/ roasted vegetables & kumquat scallion garnish. Freeze some of the soup, or use it as a base & morph it into several lunches & dinners all week long.
Fun Fact: Do add miso or other fermented bean pastes to your fridge. They add a ton of flavor & healthy salt & minerals to your dishes. Loaded w/ probiotics they keep in the fridge for months. Kumquats are among the most versatile citrus. You can eat the skin & seeds, or pull out the large seeds when you slice them.