Difficulty: Easy
Time: 35 mins,
Servings: 4 quarts
Simply & quickly cooked Harvest vegetables are morphed
into hearty hungry entrée soups of many colors all week long. There are a lot of great organic soups
on the market now. We chose 3
& added protein garnishes for flavors galore!
Make your harvest broth while you prep out the
vegetables. Add the peels &
tough stems to a covered saucepan.
Add in a quart of water or more, salt & pepper, cover & set over
high heat for 10 mins. When it
boils, remove cover & reduce heat to med high.
Amount
|
Measure
|
Ingredient
|
Prep
Method
|
2 ~ 3
|
Medium
|
Onions
|
Large
dice
|
3 ~ 5
|
Cloves
|
Garlic
|
Sliced
|
1/3
|
Cup
|
Evoo
|
|
1/2
|
Teaspoon
|
Black pepper
|
Saute onions in evoo w/ black pepper for about 5 mins, add
the garlic & toss for 2 more mins.
1
|
Teaspoon
|
Sea salt
|
|
1
|
Head
|
Cauliflower
|
Diced
florets
|
1
|
Head
|
Celery
|
Large
dice
|
1
|
Medium
|
Fennel bulb
|
Shaved
or diced
|
Add the salt, cauliflower, celery & optional fennel
& sauté for 5 mins while you prep out the remaining vegetables.
1
|
Bunch
|
Beet stems
|
Thinly
sliced
|
1
|
Pound
|
Green beans
|
Bite
sized pieces
|
1
|
Bunch
|
Broccolette
|
Or
rabe
|
1
|
pinch
|
Salt & pepper
|
Optional
|
Strain in the broth, add the beet stems (I slice those very
thinly for best texture), green beans, broccolette, cover and simmer over med
high heat for 10 to 15 mins until tender.
1
|
Bunch
|
Beet leaves
|
Julienne
|
1
|
Bunch
|
Kale
|
Bite
sized pieces
|
Add in the kale & the beet greens at the end and simmer
for another 5 mins or until kale is as tender as you like. I like my veggies to retain some bite,
but others prefer them nicely braised.
It’s up to you. Now the
creativity begins.
1 ~ 3
|
Quarts
|
Favorite organic boxed
soups
|
Or
canned
|
1
|
Quart
|
Cooked organic brown rice
|
Optional
|
1
|
Quart
|
Cooked organic beans
|
Or
2 cans, optional
|
1
|
Quart
|
Cooked lentils or legumes
|
Or
2 cans, optional
|
1
|
Quart
|
Frozen corn or peas or
favas
|
Optional
|
I used organic boxed soups in 3 flavors. Tomato Basil. Pumpkin.
Portobello Mushroom.
Garnished w/ brown rice & black sesame seeds, sausage & fava
beans. Make soup a festive full
entrée meal in a bowl. Flavors
abound!
GARNISHES:
Seeds, Nuts, Fresh herbs, Edible petals, etc.
Some studies show that trying new or not yet favorite
vegetables in soups makes them more palatable. If you’re into making your own soups from scratch these
simply cooked tender vegetables would be great in a roasted chicken soup,
organic bone broth & barley, and a hearty classic minestrone.
-->
Eating
Healthy & Delicious is a Win Win Win Situation!
Eat, Live
& Party Well
Blog post
by Chef Mark Cleveland
Chef Mark
Cleveland has joined the team of Hungry Harvest creating recipe & culinary
content for success in the kitchen with the amazing produce in each weekly Hungry
Harvest box. Visit www.hungryharvest.net/recipes/ for recipes, photos & More! Follow HungryHarvest and ChefMarkCleveland on Instagram
Avanti is
the longstanding leader in organic, sustainable, local, flavorful cuisine in
Orange County, CA.
Meaning
'forward' in Italian, Avanti Natural is a culinary philosophy that integrates
the best of traditional European and Asian healthful eating with the latest
nutritional information for optimum health.
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