Ingredients
- 2 tbsp olive oil (or bacon grease, clarified butter)
- 2 large scallions, white & green parts separated, sliced
- 1 medium red onion, diced (about 1 cup)
- 4 medium carrots, scrubbed and sliced on the bias (about 1 and 1/2 cups)
- 6 – 8 large garlic cloves, roughly chopped
- 1 small summer squash, seeded and sliced (about 1/2 cup)
- 10 cups stock, chicken or vegetable
- 1 small head Savoy or green cabbage, chopped (about 6 cups)
- 2 cups green beans, ends trimmed and cut to 2-inch lengths
- 2 lbs fresh tomatoes, cored, seeded and chopped)
- 4 tbsp chopped fresh cilantro
- 2 tbsp chopped fresh parsley
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp chile flakes
- 1/4 tsp cayenne pepper
- chevre, for garnish
Directions
This soup is delicious. Make sure to use the best stock you can find, preferably homemade, and lots (and lots) of fresh cilantro. (If you’re one of the cilantro-adverse, try fresh oregano instead). I guarantee you won’t regret it.
In a large stockpot, add oil, butter or bacon grease and heat over medium-high flame until shimmering, but not smoking. Add onions, white & light green scallions, garlic, carrots and summer squash. Sauté until vegetables soften, about 5 minutes. Add stock, cabbage, green beans, tomatoes, herbs and spices. Cover and bring to a simmer over high heat. Reduce heat and simmer, partially covered, until flavors blend and vegetables are tender, about 15 minutes. Taste, adjust herbs and/or spices, and serve hot, garnished with green scallions and goat cheese.
OPTIONS
This is a basic vegetable soup and the additions can be modified at will, depending on what is in your own CSA box. The stock and the fresh cilantro are key to the great flavor; use homemade stock if at all possible, and fresh cilantro is a must.
For a heartier soup, add cooked rice, small pasta or couscous in the last 5 minutes of cooking. Made with a vegetable stock, this soup is vegetarian; if you skip the goat cheese garnish, it is vegan. Made with bacon grease or butter, homemade stock and home-canned (or fresh) tomatoes, the soup can be 100% local.