Name: CSA Vegetable Soup with Kale, Chard, and Garlic Scapes recipe
Ingredients: 6 green onions, chopped;2 garlic scapes, chopped;½ cup olive oil;1 head lettuce, separated into leaves;1 bunch rainbow chard, trimmed and rinsed;1 bunch kale, stems removed;2 cups vegetable broth;1 tablespoon dried savory;1 tablespoon dried marjoram;salt and ground black pepper to taste;1 cup Greek yogurt;1 tablespoon Italian seasoning

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Ingredients

6 green onions, chopped 2 garlic scapes, chopped ½ cup olive oil 1 head lettuce, separated into leaves 1 bunch rainbow chard, trimmed and rinsed 1 bunch kale, stems removed 2 cups vegetable broth 1 tablespoon dried savory 1 tablespoon dried marjoram salt and ground black pepper to taste 1 cup Greek yogurt 1 tablespoon Italian seasoning

Nutrition Info

215.1 calories carbohydrate: 13.9 g cholesterol: 5.6 mg fat: 16.8 g fiber: 3.5 g protein: 5.3 g saturatedFat: 3.2 g servingSize: - sodium: 245 mg sugar: 3.7 g transFat: : - unsaturatedFat: : -

Directions

Puree green onions and garlic scapes in a food processor.
Heat oil in a large soup pot over low heat. Add the onion-garlic mixture and cook until it starts to dry out, 2 to 3 minutes.
Puree lettuce, chard, and kale in the food processor. Add to the pot and cook for 4 to 5 minutes. Pour in vegetable broth, season with savory, marjoram, salt, and pepper. Simmer until kale and chard are softened, 40 to 45 minutes.
Mix Greek yogurt and Italian seasoning together. Serve soup in individual bowls, garnish each with a generous dollop of the topping.

Recipe Yield

8 servings

Recipe Note

A nutritious soup made from the seasonal vegetables in our CSA bag. When veggies are overly abundant we make them into soups and sauces so as to not waste any of these fresh and wonderful foods.

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