Soup Season!

What could be better than dishing up a steaming hot bowl of soup made predominantly from beautiful produce you have just picked from your own back garden? Let me tell you, not much. It's one of life's deep joys to serve your loved ones home-grown and home-cooked food. It really is a gift to all and you can taste the love and care in every nourishing bite.

There's something profoundly rewarding about creating a meal from ingredients you've nurtured from seed to harvest. The vibrant colours, the fresh flavours, and the knowledge of where every element came from add an extra layer of satisfaction and pride to the meal. It's not just about the taste, though that's certainly a highlight. It's also about the journey – the time spent tending the garden, the anticipation as you watch your plants grow, and the joy of harvesting the fruits (and vegetables) of your labour.

Cooking with home-grown produce brings a deeper connection to the food you eat and serve. It encourages mindfulness about the sources of our nourishment and fosters a greater appreciation for the processes involved. When you serve a bowl of soup made from your garden's gifts, you're offering more than just a meal. You're sharing an experience, a piece of your hard work, and a bit of the earth's bounty with those you love.

Every bite carries the essence of your dedication and the unique flavors that only come from freshly picked produce. It's a simple yet meaningful way to nourish both body and soul, bringing warmth and comfort to the table. Truly, there's nothing quite like the heartfelt satisfaction of serving home-grown, home-cooked food.

Here's a recipe for a delicious and hearty Minestrone Soup that comes together easily and features all of the items in our Soup Mix Pack:  carrot, collard greens, leek, onion, parsley, and cauliflower. The tomatoes, garlic and beans could even have come from your gardens, and of course the herbs. 

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 large leek, white and light green parts only, sliced
• 2 large carrots, diced
• 1 cup cauliflower florets
• 1 bunch collard greens, stems removed and leaves chopped
• 1 can diced tomatoes or 2 cups fresh chopped tomatoes
• 6 cups vegetable or chicken broth
• 1 can cannellini or other white beans, drained and rinsed
• 2 teaspoon fresh or 1 teaspoon dried oregano
• 2 teaspoon fresh or 1 teaspoon dried basil
• Salt and pepper, to taste
• 1/2 cup small pasta (optional)
• 1/4 cup fresh parsley, chopped
• Grated Parmesan cheese, for serving (optional)

Instructions:

1. Prepare the Vegetables:

   • Dice the onion.
   • Mince the garlic.
   • Slice the leek (white and light green parts only).
   • Dice or slice the carrots.
   • Cut the cauliflower into small florets.
   • Remove the stems from the collard greens and chop the leaves.

2. Sauté the Aromatics:

   • Heat the olive oil in a large pot over medium heat.
   • Add the diced onion, minced garlic, and sliced leek. Sauté until the vegetables are tender and the onion is translucent, about 5-7 minutes.

3. Add the Vegetables:

   • Stir in the diced carrots, cauliflower florets, and chopped collard greens. Cook for another 5 minutes, stirring occasionally.

4. Add the Tomatoes and Broth:

   • Pour in the can of diced tomatoes with their juices, or fresh chopped tomatoes.
   • Add the broth. Stir to combine.

5. Season the Soup:

   • Add the oregano and basil.
   • Season with salt and pepper to taste.

6. Simmer the Soup:

   • Bring the soup to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the vegetables are tender.

7. Add the Beans and Pasta:

   • Stir in the drained and rinsed beans.
   • If using, add the small pasta. Continue to simmer until the pasta is cooked, about 10 minutes.

8. Finish with Parsley:

   • Stir in the chopped fresh parsley just before serving.

9. Serve:

   • Ladle the soup into bowls.
   • Optionally, top with grated Parmesan cheese.

Tips:

• You can add other vegetables you have on hand, such as zucchini or celery, to enhance the flavour and texture.
• If you prefer a thicker soup, you can mash some of the beans before adding them to the pot.
• For a vegan option, skip the Parmesan cheese or use a vegan alternative.

Enjoy your hearty and nutritious Minestrone Soup!

Find seeds for the ingredients in our online seed shop, shipping heirloom vegetable seeds Australia-wide:

Soup Mix Pack

Or, separately;

Basil

Beans

Carrot

Cauliflower

Collards

Leek

Onion

Oregano

Parsley

Tomatoes

May you and your families grow and eat well!