A Whole Garden Soup For Your Soul

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After having dinner at Ubuntu, I have been thinking a lot about how much food we waste. Take a carrot for instance: we peel, scrub, and remove the tops. That is getting rid of half of a whole carrot. It just ends up in my compost bin. Well, for the first time, I decided to actually taste the carrot top. It tasted almost like parsley with a carrot aroma. Also, I always buy organic or pesticide-free carrots directly from a trusted farmer at the Farmer’s Market, so I can get away with just scrubbing and washing the carrot. Though, I do not know exactly what to do with carrot-tops, I am definitely open to experimenting and new recipes. Also, I stumbled upon this website that has a ton of information about carrots.

I also have been more inclined to test out iPhone recipe apps. I have all of the well-known, free ones downloaded, but never really cared to use them. I like opening up a cookbook, looking at the pictures, making marks and notes, and placing it right next to my chopping board (without fear of liquid spilling all over it). Anyway, Jamie Oliver’s app is very attractive and I decided to make the minestrone soup in the free sampler pack. I loved how easily you can create a shopping list (which I am known to leave at home if written on a notepad) right on your phone. It’s a really well-done app; one of the best I have seen. My only complaint is that it’s not easy to use the recipe on the phone while cooking. I am a bit clumsy so phone + liquids + messy hands = disaster. I actually gathered all of the ingredients, listed in the app minus the pancetta, pasta and, added a few of my own ingredients to what ended up being the best soup I have ever made. The quantity ended up being larger than I anticipated and we had soup for 8 servings! I love one-pot meals that last for several meals and the timing could not have been more perfect. We have been experiencing extremely cold weather and it was even supposed to snow in San Francisco!

Whole Garden Vegetable Soup
This soup is really simple to make and the garbanzo beans and potato makes it hearty enough to be a meal in itself. The baking soda helps to soften the garbanzo beans faster so you don’t need a pressure cooker. Serve with a slice of whole grain toast or a side salad if you would like. Store leftovers in the fridge or freezer an airtight container, but remove any remaining kale first.

Ingredients
Serves 4-6
2 cups water, room temperature, divided
pinch of baking soda
1/2 cup garbanzo beans, soaked overnight
2 tablespoons olive oil

1 large red onion
2-4 carrots with tops
2 branches of celery
2 garlic cloves
1/2 inch ginger
2 bay leaves
2 cloves garlic
1 small potato, diced
10 ounces canned tomatoes
1/2 cup vegetable broth
1 tablespoon cumin powder
1/2 cup kale, torn and tough parts removed
sea salt and freshly milled black pepper
1/4 cup Parmesan cheese, grated
Extra virgin Olive oil for drizzling

Method

1. Rinse the soaked garbanzo beans and add them to 1 cup boiling water with a pinch of baking soda. Let boil while you work on the soup.

Leaves of the carrot-top

2. Chop the garlic, ginger, onion, celery, carrots and potato. Thinly slice the stalks of the carrot tops and reserve the leaves. Heat the oil in a large soup pot on medium heat, then add the chopped garlic, ginger, onion, celery, carrots, potato, and bay leaves. Lower temperature to medium-low and cook for 10 minutes or until the vegetables soften and start to caramelize. Stir occasionally.


3. Drain the garbanzo beans and add them to the soup pot. Next add the canned tomatoes, broth, remaining 1 cup of water, and cumin. Stir the ingredients together, turn the temperature up to medium-high and bring to a boil. Taste and adjust seasoning with more cumin, sea salt, and black pepper. Cover and simmer on low heat for 10 minutes.


4. Meanwhile, wash the kale in cold running water. Roughly chop it¸ removing the tough stems. Add it to the soup pot, cover with a lid, and cook for about 5 minutes, until kale is tender.

5. Ladle soup into bowls, drizzle extra virgin olive oil, garnish with carrot-top leaves, and Parmesan cheese. Serve immediately.

What is your favorite soup recipe?

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Farmer’s Market Find: Snow or Spring?

Last week, San Franciscans were in a frenzy about the weather forecast. Supposedly, it has not snowed in SF in 35 years and it was supposed to snow this weekend! I, like many others, was very skeptical about this prediction. We did have a bad rainstorm, but the last few days have been really sunny. And hardly a cloud in the sky. It did snow for like a second on Twin Peaks. Anyway, you would never know it by looking at all of the things available at the market. I returned to the Fort Mason FM after a three week hiatus and was so delighted to see all of the changes in the produce.

Cara Cara Pink Naval Orange- Kens Top Notch Produce

The citrus season is going strong. I bought a bag full of Cara Cara Pink Naval Oranges and Blood Oranges from Hamadas Farm. The Cara Caras are my new favorite citrus, next to the blood oranges of course!

Leeks- Happy Boy Farms

Leeks were one my  best Farmer’s Markets finds last year. I like sauteing them will a little olive oil and add them in eggs, soups, rice dishes– in everything basically.

Mixed salad greens- Happy Boy Farms

A healthy looking mix of salad greens caught my eye and I couldn’t resist. At that moment, I could taste the crispness and freshness of the leaves. I am definitely going to add in the arugula, watermelon radish, and blood oranges with a drizzle of olive oil for a satisfying snack.

Watermelon radish- Happy Boy Farms

Don't these Romanesco Cauliflowers remind you of dinasours? -Rio de Parros Organics

Arugula with its Blossoms- Serendipity Farms

Tomatoes! Not the the greatest looking, but I could use these in a warming curry dish. - Swank Hill Farms

Truthfully, we were kind of getting tired of chard and kale. I am so glad to have stocked my fridge with Meyer lemons, turnips, mixed greens, arugula, leeks, and watermelon radish instead. I left my wallet at home and only had $27 with me, yet I came home with $6!

Meal Plan for the week*:
Monday: Vegetable pizza (Romanesco Cauliflower, Arugula, Ricotta), Lentil Stew
Tuesday: Butternut Squash + Turnip soup, mixed citrus and greens salad
Wednesday: Roasted leeks and soft-boiled eggs**, roasted watermelon radish+ mixed green salad, leftover lentil stew
Thursday: Baked romanesco, Crab cakes and blood orange salad***, Leftover squash soup
Friday: Leftovers or out with friends
Saturday: PancakesWarm Chickpea Salad with Arugula

*Most of the meals laid out here are recipes I have not published on the website yet. If you are interested, just leave a comment and I will share!
**From the cookbook, “Cooking With Italian Grandmothers” by Jessica Theroux
***From the cookbook, “Organic Marin: Recipes from Land to Table,” by Tim Porter and Farina Wong Kingsley

Did you know that Club Dine In! is on Twitter and Facebook? Follow @clubdinein for daily health, fitness, and social news, recipes and delicious tips! Join the Club Dine In! community on Facebook to connect with like-minded individuals and find out about exclusive Club Dine! events.