Veggie Box Soup by
Ingredients
VERSION ONE
1 cup of Veggie Box yellow onions, diced
6 cups vegetable broth
3 cloves of Veggie Box garlic, minced
1 cup of diced Veggie Box carrots
2 celery stalk, diced
1/2 pound of Veggie Box turnips, peeled and diced
(half of your Veggie Box turnips)
1 pound Veggie Box potatoes, diced (2/3 of your Veggie Box potatoes)
A bouquet garnish made with a bay leaf and a few sprigs each thyme and parsley
Salt and black pepper
¼ cup crème fraîche, more to taste
Veggie Box microgreens for garnish
VERSION TWO
3 tablespoons olive oil
1 yellow onion, chopped
3 garlic cloves, minced
8 cups vegetable stock
1 teaspoon kosher salt
1/2 teaspoon dried thyme
1/2 teaspoon black pepper or to taste
Veggie Box cabbage chopped in 1 1/2" chunks
Veggie Box celeriac, peeled and cubed
Veggie Box potatoes, peeled and cubed
14.5 ounces stewed tomatoes
1/2 cup of veggie box navy beans, cooked OR 1 can
of cooked navy beans (or any other bean of your
choice)
Veggie Box parsley as garnish
Instructions
VERSION ONE
In a large soup pot or Dutch oven, combine olive oil and the onions, garlic, carrots, celery, turnips, potatoes, and 2 to 3 teaspoons salt
and pepper to taste. Saute for a few minutes. Then add the bouquet garni and vegetable broth. Bring to a boil, reduce heat, cover and
simmer 40 to 45 minutes, until the vegetables are very soft. Pass the soup through the coarse blade of a food mill (or purée using a blender or an immersion blender). Return soup to the pot and whisk in 1/4 cup crème fraîche (or more, to taste). Heat through, taste and adjust seasonings (be generous with salt and pepper). To serve, garnish each bowl with a spoonful of crème fraîche and a sprinkle of microgreens.
VERSION TWO
In a large pot add the olive oil over medium heat then add in the onions and garlic; cook until the onions are translucent, about 3-5 minutes. Add in the salt, pepper, thyme, cabbage, celeriac, potatoes and tomatoes, stir and cook for a few more minutes. Add in the broth and beans, and simmer for about 30 minutes, or until turnips are tender.
In a large soup pot or Dutch oven, combine olive oil and the onions, garlic, carrots, celery, turnips, potatoes, and 2 to 3 teaspoons salt
and pepper to taste. Saute for a few minutes. Then add the bouquet garni and vegetable broth. Bring to a boil, reduce heat, cover and
simmer 40 to 45 minutes, until the vegetables are very soft. Pass the soup through the coarse blade of a food mill (or purée using a blender or an immersion blender). Return soup to the pot and whisk in 1/4 cup crème fraîche (or more, to taste). Heat through, taste and adjust seasonings (be generous with salt and pepper). To serve, garnish each bowl with a spoonful of crème fraîche and a sprinkle of microgreens.
VERSION TWO
In a large pot add the olive oil over medium heat then add in the onions and garlic; cook until the onions are translucent, about 3-5 minutes. Add in the salt, pepper, thyme, cabbage, celeriac, potatoes and tomatoes, stir and cook for a few more minutes. Add in the broth and beans, and simmer for about 30 minutes, or until turnips are tender.