Farmers Market Soup Recipes

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FARMERS MARKET VEGETABLE SOUP



Farmers Market Vegetable Soup image

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

1-2 tablespoons olive oil
1 medium onion diced ( or a large leek)
2 cups diced carrot (2 medium carrots)
2 cups diced celery (2 stalks)
1 cup diced fennel bulb (optional)
4 cloves garlic rough chopped
1 tablespoon fresh thyme ( or oregano or tarragon- or sub 1 1/2 teaspoons dried thyme, or dry Italian seasoning or Herbs de Provence )
2 tablespoons white wine, vermouth, sherry cooking wine- all optional (feel free to leave out)
2 cups diced zucchini or yellow summer squash
2 cups chopped green beans
1 ear corn, kernels cut off
4 cups veggie stock or broth, chicken or beef stock, or bone broth
2 cups water
2 bay leaves
1 teaspoon kosher salt
1/4 cup fresh Italian parsley ( or basil ribbons)
1/2 teaspoon of lemon or vinegar ( at the end)
pepper, cayenne, or chili flakes to taste
a drizzle of olive oil, gremolata or grated pecorino cheese

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

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