Farm Box Soup

Tomorrow afternoon, I pick up my CSA box, and I’m so excited to make my favorite meal from the contents: farm box soup. It doesn’t matter what is in the box, anything works to make a soul-satisfying, warming fusion; supplement whatever veggies you get with a basic mire poix of carrots, onion and celery, a few pantry items, and just add broth.

Farm Box Soup

Serves 6 to 8

1 medium onion, diced

3 carrots, sliced

3 celery stalks, sliced

1 bay leaf

3 sprigs thyme

4 cups vegetables such as summer squash (diced), potatoes (peeled and diced), kale (cut into thin strips), green beans (trimmed and halved), cauliflower (cut into florets), kohlrabi (peeled and diced), or whatever is in season

1 can organic diced tomatoes in juices (I love the Trader Joes or Whole Foods 365 brand)

8 cups good-quality, low-sodium chicken or vegetable stock (Trader Joes Organic Free Range Chicken Stock is a favorite)

Olive oil, salt and pepper

6 fresh basil leaves, cut into thin strips

In a large stock pot or Dutch oven, heat olive oil to a shimmer and add onions, carrots and celery. Cook until slightly browned, then add bay leaf and thyme sprigs. Add remaining vegetables and cook until softened. Season with salt and pepper. Add tomatoes in juice and stock,  and bring to a boil, then reduce to a simmer. Cook until vegetables are tender and flavorful, about 30 minutes. Drizzle with a splash of olive oil, season to taste with salt and pepper, and top with fresh basil just before serving.

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