This time of year is a very busy time in the garden. With all the different vegetables coming in I make this delicious Ever Changing Soup to use it all!
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!
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!Print
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!
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