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.

Power Blender
Large Covered Pot
Small Covered Pot
Parchment Lined Sheet Pan

Harvest Ingredients
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

Other Ingredients
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.