We love visiting the farmers’ market all year round. The sights and sounds of folks busily picking up colourful produce is delightful. Perhaps my favourite time of the year to head to market is late summer/early fall. This soup celebrates the bounty of the farmers’ market and makes an amazing meatless Monday recipe that your kids will enjoy.
Our local market was bursting with great veggies this past weekend, so we decided to let the girls pick out whatever veggies they wanted. Soup is a delicious way to combine flavours and please all sorts of palettes. Our farmers’ market dinners are some of my favourite meals.
Farmers’ Market Vegetable Soup
2 cups vegetable broth
2 cups chopped new potatoes
at least 2 cups kale, sliced into 1″ strips
1/4 cup thinly sliced onion
1 garlic clove, minced
1/2 cup rough chopped tomatoes
2 medium carrots, sliced into 1/4″ disks
1 cob of corn or 1/4 cup of corn
1 tsp thyme
salt and pepper to taste
Add broth, potatoes, carrots, onion and garlic to a large pot and bring the stock to a boil. Simmer over medium heat until potatoes are tender – approximately 15 minutes.
Add kale and corn. Simmer for an additional 10 minutes.
Serve immediately. Alternately the soup can be cooled and stored in an air tight container for 1 week or frozen in a freezer safe container for up to 6 months.
Enjoy
In the coming weeks I will be sharing delicious, family friendly soup recipes. Soups can be packed with vegetables, proteins, dairy, legumes…anything and everything. I’ve been brainstorming ideas for recipes I really want to try and other recipes that I’ve been making for years. If you have a favourite recipe or would like to make a request, let me know in the comments below and I’ll add your soupy recipe to my list. Soup’s on folks!
Farmers' Market Vegetable Soup
Ingredients
- 2 cups vegetable broth
- 2 cups chopped new potatoes
- at least 2 cups kale sliced into 1" strips
- 1/4 cup thinly sliced onion
- 1 garlic clove minced
- 1/2 cup rough chopped tomatoes
- 2 medium carrots sliced into 1/4" disks
- 1 cob of corn or 1/4 cup of corn
- 1 tsp thyme
- salt and pepper to taste
Instructions
- Add broth, potatoes, carrots, onion and garlic to a large pot and bring the stock to a boil. Simmer over medium heat until potatoes are tender - approximately 15 minutes.
- Add kale and corn. Simmer for an additional 10 minutes.
Notes
Nutrition
Today’s hearty vegetable soup recipe is another example of a twist on a classic, basic recipe that families can prepare and enjoy at home. We put a Ontario autumn twist on Jamie Oliver’s Classic Minestrone. Be sure to check out Jamie Oliver’s 10 Food Revolution recipes and see what twists your family might make on his collection of basic family friendly recipes.
Related Posts
Fish tostadas with peach salsa
Farmers’ market dinner tonight
Stacey Kemeys says
September 7, 2016 at 5:54 pmLove soup and this looks and sounds delcious
Faye Colegate says
September 8, 2016 at 4:37 pmThis looks like a delightful soup! So healthy and fresh!
Jen says
September 12, 2016 at 8:36 amThanks so much.