This time of year is a very busy time in the garden. Even if you have just a small vegetable garden you are starting to get a lot of produce. If you are in a CSA, you are getting a lot of produce. What to do with it all? Don’t waste any of those precious organic vegetables! Make soup!
You can make a tasty soup with any extra vegetables or even those vegetables you do not know how to use. I call this Ever Changing Soup because you can substitute any sautéed vegetables and/or greens and come out with something incredibly nutritious, delicious and always slightly different!
Most people don’t care for hot soup this time of year, so I am busy making the soup and freezing it for those chilly days in winter. Although, I do admit to eating it cold in summer and enjoying that!
I love the taste of sorrel in soup and grow some every season. It has a lemony, peppery flavor. Some people don’t care for it or cannot source it as it is not commonly found in the market. In that case, simply use a leafy green that you like such as, kale, chard, arugula, etc.
If you are eating grains or starches, you can also add some already cooked grains or pieces of potato to the soup! (This would not be SCD or GAPS legal).
Take out the pepper and it would be AIP legal.
Use your good homemade chicken broth for the base and you will have a simple, deeply nutritious meal!
- 1.5 – 2 quart chicken stock (how to make chicken stock)
- 1 large leek or onion
- 1/2 a medium celery root skinned and chopped
- Several inches of Daikon radish or other radish chopped
- 2 carrots chopped into small pieces
- 1 bunch loosely chopped sorrel (or other leafy green)
- Salt and pepper to taste (where to buy salt and spices)
- Ghee or butter for sauteing (how to make ghee)
- Gently heat the chicken stock in the pot
- Simmer for 10 minutes
- In the fry pan, saute the chopped leek or onion, celery root, radish and carrots for a few minutes to soften (in butter or ghee)
- When the vegetables are softened, add to the simmering chicken stock for another 10 minutes or until the pieces of vegetables are soft but not mushy
- Season with salt and pepper
- Add the sorrel or other leafy greens at the last minute and take the soup off the heat – the greens will turn darker
- Let cool and taste
- Serve with a dollop of sour cream, heavy cream, or coconut cream or just plain
- 3 – 4 quart pot (where to buy)
- Large fry pan
All the suppliers for the ingredients I use in my recipes may be found here.
Check out the recipe for my chicken feet broth.
Check out the recipe for my beef bone broth.
Want more ideas for nourishing soups? Get my ebook Beyond Broth: Nourishing Homemade Paleo Soups!