Csa Vegetable Soup With Kale Chard And Garlic Scapes Recipes

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CSA VEGETABLE SOUP WITH KALE, CHARD, AND GARLIC SCAPES



CSA Vegetable Soup with Kale, Chard, and Garlic Scapes image

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.

Provided by Bleuberet

Categories     Kale Soup

Time 1h5m

Yield 8

Number Of Ingredients 12

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

Steps:

  • 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.

Nutrition Facts : Calories 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, Sodium 245 mg, Sugar 3.7 g

GARLIC SCAPE SOUP



Garlic Scape Soup image

I haven't tried this yet because it's been too hot for soup, and I haven't had enough garlic scapes at any one time to make it! It sounds yummy though. The recipe did not give cooking times, so I'll have to let you know once I make it.

Provided by Sonata

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

3 cups garlic scapes, cut into 2-inch pieces
1 medium onion, chopped
1 tablespoon olive oil
1 teaspoon thyme leaves or 1/2 teaspoon dried thyme
3 cups chicken broth
1 cup cream
salt and pepper

Steps:

  • Saute the garlic scapes and onion in olive oil over medium heat until soft. Add the thyme at the end.
  • In food processor puree the vegetables and add chicken stock as needed to make a smooth paste.
  • In saucepan heat the vegetable mixture and add remaining chicken broth.
  • Bring to a simmer and add the cream.
  • Season as needed.

Nutrition Facts : Calories 244.9, Fat 22.9, SaturatedFat 12.3, Cholesterol 66.3, Sodium 593.6, Carbohydrate 5.3, Fiber 0.4, Sugar 1.8, Protein 5.2

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