Carrot Kohlrabi Soup with Organic Greens

Carrot Kohlrabi Soup with organic greens3Early Fall soup recipes are in full swing thanks to the abundance of late summer crops

we are receiving from our local CSA farm!

My Carrot Kohlrabi Soup with Organic Greens is just laden with late summer tomatoes,

sweet succulent carrots and the humble brassicas of kale and kohlrabi. Spiked with

flavorful middle eastern herbs and spices, this fabulous “good for you” organic

vegetable soup is sure to please! Serve this one by itself with crusty bread or with a

short pasta,orzo or rice. Just delicious and very nutritious!

 

1/4 cup extra virgin olive oil

2 organic garlic cloves, peeled and sliced

2 organic onions, peeled and chopped

2 organic kohlrabi bulbs with greens, cut up and greens chopped

1/2 cup organic fennel fronds,chopped

1 lb organic carrots, chopped

1 small organic delicata squash, chopped

1 tablespoon ground roasted coriander

1 tablespoon Ras El Hanout

1/2 teaspoon sumac

3 ounces prosciutto, chopped(omit for vegan)

4-5 organic medium tomatoes, chopped

1 8 ounce package of organic vegetable broth

2 bunches organic Tuscan kale, ribbed and chopped

1 bunch organic Swiss chard, chopped

4 cups water

Fresh ground pink salt and grains of paradise pepper

1/2 teaspoon Aleppo pepper flakes

In a large stock pot, heat the oil on medium high

Add garlic and onion and cook until softened

Add next four vegetables and cook until softened

Stir in next 3 spices

Add prosciutto if using

Add tomatoes and broth

Add kale and chard

Add water, season with salt and both peppers

Simmer for 25 minutes, stirring occasionally

Remove from heat and let rest for a bit

Serve with a crusty bread, short pasta, orzo or basmati rice

Wonderful with a Riesling wine!