Even though it is only the second week, I’m already so happy that we joined a CSA this summer. It is pretty nice to drop by Green City and just buy some strawberries and cherries and know that I’m already set for most of my veggies. This week we received a few repeats in our CSA share from the week before including asparagus, kale, lettuce, bok choy, japanese turnip, dill and spinach. But we also got carrots, broccoli, garlic scapes, and cilantro. I decided to make a big pot of veggie soup, loosely inspired by this recipe, to pack for lunches for the week. Since the summer solstice is tomorrow, celebrate now with this “spring” soup.
Last Day of Spring Soup
Recipe loosely based on Spring Minestrone Soup
I used what I had on hand but this is really adaptable. Let me know if you try another mix of veggies!
1 onion, diced [I regretted not grabbing a bunch of spring onions to use]
2 large or 3-4 carrots, diced
1 russet potato, diced into spoon sized pieces
1 quart of chicken or veggie broth [I used chicken since I have 6 quarts to use up before next month’s move]
5-6 stalks of asparagus, diced
1/2 a large bok choy, stalks diced, leaves cut into ribbons
quick pesto (just food process a handful of basil leaves with a clove of garlic and some olive oil)
Saute onion in some olive oil in a dutch oven or other large pot until softened. Add carrot, bok choy stalks and potatoes and cook for another 3-4 minutes. Salt and Pepper to taste. I threw in a little ground chipotle pepper at this point to give it a little depth. Add the quart of chicken broth and a quart of water to the pot and bring to a boil. Reduce heat and simmer for 5-7 minutes, until potato chunks are fork tender. Add asparagus and bok choy leaves. Simmer for a few more minutes. Taste, adjust seasonings as necessary.