As I just wrote in my other blog…
A brief note:
Thank you, readers, for sticking with me! I know my entry schedule has been sketchy at best. I have to try to manage my time better so I can find the time to blog. I have started several posts in my head in the past couple of weeks but I think you would enjoy the posts more if I actually wrote them. Lately, Sleeping. Always. Wins.
CSA Share 15 — October 11, 2012
That’s a lot of greens!
I’ve been frustrated in the last few weeks because some things from each week’s share weren’t getting used, even though I split this share with a friend. So when I got home Thursday afternoon I decided, rather spontaneously, to whip up a quick soup using a recipe from my trainer. Whipping up a “quick soup” might sound like no biggie… but I always try to limit my food prep time during the week. I’d rather be hanging out with my daughter than cooking, and I love cooking.
My trainer went vegan for Lent this past year and she kind of made up this soup recipe. She gave me some notes… so I’m kind of making up the amounts here…
“Super Vegan Soup”
- 1 onion, diced
- 2 shallots
- 1 full head of garlic
- 2 carrots, diced
- 2-4 cups of greens, washed and ripped into smaller pieces (I used kale and Swiss chard, but you could also just use anything you have on hand)
- olive oil
- seasonings you like… I used salt/pepper, garlic powder, Italian seasoning, basil, mint and sage
Basic directions: in a large stock pot add about 1 tbsp olive oil and sauté the onion, shallots and garlic. After a few minutes add the carrots and greens and cook a few minutes more. Stir in seasonings and add 6 cups of water. Cook over a low heat for at least 20 minutes, but more if desired. The longer it cooks the more flavorful it becomes.
Instead of water you could also use vegetable broth. My soup came out pretty good, but I added a little Parmesan cheese to it… making it not vegan. I went a little light on the spice, so next time I would also add more seasonings, like at least 1/4 to 1/2 a teaspoon of each one.