Turnip Apple Soup

Recipe sent in by CSA member Ellen Granger

INGREDIENTS

• 1 bunch sweet turnips (about 6 medium size), roughly chopped

• 1 apple, sliced

• 4 garlic cloves, roughly chopped

• Half yellow onion, roughly chopped

• 1 inch knob ginger, sliced or roughly chopped

• 2 tbsp butter

• Turmeric 

• White pepper

• Black pepper salt

DIRECTIONS

• Melt butter on medium heat 

• Sweat onions and ginger for 10+ mins

• Add garlic until fragrant

• Add apples and turnip slices 

• Season 

• Cover with broth and/or water 

• Season more to taste

• Cook for 30 mins or until you think it’s done. Can be partially covered to retain liquid, or add more liquid if necessary

• Immersion blend or blend until very smooth

• Eat hot or set in fridge to chill 

Green Minestrone Soup

Photo via Epicurious

This Recipe Comes from East Williamsburg CSA member Angeles Chavarria

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Green Minestrone Soup

 

Ingredients

2 cups cooked french beans
2 heads broccoli
2 green Zucchini
1 bunch Spinach
2 cloves Garlic
2 celery Stalks
1 bunch basil, mint and parsley

METHOD

Start by making a soffrito of the thinly sliced garlic and diced celery. Cook down in a pot with some oil until it is translucent. 

Add the broccoli cut in small pieces and cover with water and cook until tender. Add the beans and bring up to a boil. Add the zucchini and spinach. Cook until everything is tender. Adjust seasoning with Salt and Pepper. 

Take 1/4 of the soup and place in a food processor and pulse until smooth, then add back to the pot. Depending on how smooth or chunky you like the soup, you can adjust how much you blend. 

Finish with nice olive oil

Sweet Corn and Cilantro Soup

Sweet corn and Cilantro soup from CSA member Claudia!

This recipe is vegan and gluten free. 

• Sweet Corn soup with Cilantro 
• 2 Tbs olive oil (or your favorite cooking oil)
• 1 tsp chili powder
• 1/8 - 1/4 tsp red pepper flakes
• 1 tsp cumin
• 1 onion, chopped
• 2-3 cloves garlic, chopped
• 4 c fresh or frozen corn kernels
• 1 poblano pepper, chopped
• 2 roma tomatoes, squeezed and chopped
• 2 c unsweetened almond milk
• 1/2 tsp salt
• juice of 1 lime 
• black pepper to taste
• 1 tsp agave or maple syrup
• 1/2 c water
• 1 c cilantro leaves, loosely packed

• Heat the oil on low in a large nonstick cooking pot. Add the chili powder, red pepper flakes and cumin and let it cook about 5 minutes. While that's happening, chop the onion.
• Raise the heat to medium and add the onion. Cook, stirring frequently, about 5 minutes. Chop the garlic as the onion cooks.
• Add the garlic and saute 2-3 minutes. Remove from heat if the garlic starts to burn.
• Add the corn and saute 5 minutes. If you're using frozen corn, add it frozen. Chop the poblano and tomatoes while the corn cooks.
• Remove about a cup of the mixture to a food processor, or blender on low 
• Add the poblano and tomatoes to the cooking pot. Reduce the heat to medium low and stir occasionally.
• Process the corn mixture in the food processor about 2 minutes. Add 1 cup of the almond milk and process until smooth. Add it to the cooking pot.
• Stir in the other cup of milk, salt, lime juice, pepper, sweetener and water. Simmer 5-10 minutes to heat through. Taste and adjust seasonings if needed.
• Stir in the cilantro leaves just before serving.

Carrot Ginger Soup

CSA Member Pooja cooked up a storm last week, making vegetable gyoza, spinach salad and tofu. She was kind enough to share a recipe for a super healthy soup that uses tons of CSA veggies:

This soup contains carrot, ginger and I added bell peppers & tomato from last week...all measurements are approximates

INGREDIENTS:

Carrots chopped up, 1 1/2 bunches

Bell peppers sliced up (cored & seeded), 2 large orange

Tomatoes diced, 1 large

About 1 and a half onions diced, i used both red & white

Garlic minced, 2 pods

Ginger minced, tablespoon

Lemon zest, 1.5 tsp

Lemon juice, 1/2 half lemon

Vegetable broth (entire box - 6 cups?)

EVOO

Salt & Pepper

Soaked cashews - I have no idea how many - maybe about 1.5 cups? (usually I do overnight, but in a pinch, I soak in hot water w/ a dash of lemon juice)

DIRECTIONS:

Medium heat

Sautee onions in a dutch oven w/ the olive oil for about 5 min

Add garlic and ginger, another min or two

Then add the veggies, another min or two 

Add broth

Simmer covered for about 20 min until all veggies are cooked through

Add the lemon zest about halfway through cooking

In a blender (I have a vitamix), blend up the soft cashews with some of the soak water until it's a creamy consistency, add to pot

Remove from heat. Stir in lemon juice. 

Once cooled down, use an immersion blender and blend until smooth. 
Add salt & pepper to taste.

Top w/ finely chopped ginger and scallions

Note: I have tried adding soaked cashews directly to the pot, but they never seem to get smooth enough, so I prefer to blend them up separately.