Even with soaring temperatures and sweaty afternoons, there are still moments in summer where your body is craving a hot meal. Maybe you’re starting to come down with a cold. Maybe you spent all day in the lake and need something warm for dinner. Whatever the reason, if your body is telling you it wants something cooked and steaming, listen to it.
This soup was borne out of feeling under the weather and having very little energy to leave the house, let alone cook a meal. It was as simple as looking in the fridge for whatever vegetables I had, and simmering them in a pot with some stock or broth. It took less than 10 minutes and nourished me for the next few days. I am fortunate to have a weekly CSA box of local, organic produce from Footstep Organics, but the farmers markets this time of year are abundant and full of nutrient dense vegetables. Take some time to wander around your nearby market, and pick up whatever catches your eye. There is no wrong choice here.
The soup I made had fennel, carrots, napa cabbage, kohlrabi greens, kale and garlic scapes, but the combinations are endless. The point is to rescue the pieces of vegetables tucked away in your fridge. Use what you have. And trust your gut.
Simple Summer Soup
4 cups mixed chopped vegetables such as; fennel, kale, swiss chard, cabbage, carrots, onions, kohlrabi, turnip tops, celery, peas, asparagus… the list goes on
A handful of fresh herbs such as parsley, basil, or dill
4 cups stock/broth/filtered water
2 tbsp oil
Salt and pepper to taste
Preheat a medium pot on medium
Add in your oil and onions/celery/fennel, sauteeing for a few minutes
Add in the rest of your vegetables and cook 5-6 minutes stirring occassionally, until greens are slightly wilted
Pour in your liquid and bring to a boil
Add in your chopped fresh herbs
Season to taste