Best Farmers Market Soup Recipes

FARMERS MARKET SOUP

Farmers Market Soup image

Farmers Market Soup

Provided by The Rachael Ray Staff

Number Of Ingredients 20

Ingredients

6 cups chopped vegetables such as baby potatoes
baby carrots
celery
onions
seeded mild peppers
zucchini
and eggplant
4 ears corn on the cob
husked
2 pints baby heirloom tomatoes
4 cups chicken stock
3 1/2 to 4 cups your favorite herbs (such as lemon thyme
tarragon
chives
basil
parsley
dill
etc.)
loosely packed
1/4 cup EVOO Extra Virgin Olive Oil

Steps:

To a soup pot over medium-high heat, add EVOO
To the hot oil, add veggies and corn, and season liberally with salt and pepper
Saut until tender, 8-10 minutes
Add the tomatoes to the pot and cover with a tight-fitting lid
Cook 8-10 minutes more, until tomatoes burst
Add chicken stock, replace cover and bring up to a bubble
Fill a food processor with the herbs and pulse to chop
Add a splash of stock and stream in EVOO with the machine running to form a green sauce
Season with salt and pepper
Season soup with salt and pepper to taste
Serve in bowls topped with a heaping spoonful of herb sauce to stir in

FARMERS MARKET VEGETABLE SOUP

Farmers Market Vegetable Soup image

Farmers Market Vegetable Soup- an easy healthy vegetable soup recipe that is vegan, easy to make and loaded with healthy nutrients- a great way to use up all those farmers market veggies! Great for Sunday meal prep! Make on the stovetop or instant pot.

Provided by Sylvia Fountaine | Feasting at Home

Categories soup

Time 35m

Number Of Ingredients 19

Ingredients

1-2 tablespoons olive oil
1 medium onion diced ( or a large leek)
2 cups diced carrot (2 medium carrots)
2 cups diced celery (2 stalks)
1 cup diced fennel bulb (optional)
4 cloves garlic rough chopped
1 tablespoon fresh thyme ( or oregano or tarragon- or sub 1 1/2 teaspoons dried thyme, or dry Italian seasoning or Herbs de Provence )
2 tablespoons white wine, vermouth, sherry cooking wine- all optional (feel free to leave out)
2 cups diced zucchini or yellow summer squash
2 cups chopped green beans
1 ear corn, kernels cut off
4 cups veggie stock or broth, chicken or beef stock, or bone broth
2 cups water
2 bay leaves
1 teaspoon kosher salt
1/4 cup fresh Italian parsley ( or basil ribbons)
1/2 teaspoon of lemon or vinegar ( at the end)
pepper, cayenne, or chili flakes to taste
a drizzle of olive oil, gremolata or grated pecorino cheese

Steps:

In a large pot or dutch oven, heat oil over medium heat. Add onion and saute until deeply golden and fragrant, 5 minutes.
Add carrots, celery, fennel, garlic and thyme. Saute 7-8 minutes, stirring often. At this point you could splash with white wine, dry vermouth, sherry wine ( all totally optional) just a couple tablespoons and cook it off.
Add zucchini and green beans ( and optional tomatoes, cabbage, potatoes, or bell pepper) stock, water, bay leaves and salt. ( You will add the corn later).
Bring to a simmer, cover and simmer until carrots are just tender about 10-12 minutes. Add corn. Cook 3-4 more minutes, then stir in the fresh parsley.
Taste. Often (especially if leaving the tomatoes out) I'll add a tiny splash of acid- like lemon juice or apple cider vinegar, be very conservative, 1/2 teaspoon, and add more to taste. Season with pepper and a pinch of cayenne or chili flakes.
If broth tastes bland, it probably needs salt and acid ????
Serve with a drizzle of good olive oil, crusty bread, or shaved parmesan or pecorino. Or try it with Gremolata ( Italian herb sauce) - a delicious way to finish the soup!

Nutrition Facts : ServingSize 2 cups- with veggie broth, Calories 192 calories, Sugar 13.4 g, Sodium 838 mg, Fat 8.1 g, SaturatedFat 1.3 g, TransFat 0 g, Carbohydrate 29 g, Fiber 6.7 g, Protein 4.6 g, Cholesterol 0 mg

FARMER MARKET FRESH VEGETABLE SOUP

Farmer Market Fresh Vegetable Soup image

Make and share this Farmer Market Fresh Vegetable Soup recipe from Food.com.

Provided by That is Dr House to

Categories Grains

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 20

Ingredients

1 teaspoon toasted light sesame oil
1 onion, diced
2 carrots, diced
2 celery ribs, diced
1 small fennel bulb, sliced
4 garlic cloves, peeled and crushed
10 parsley stems
2 bay leaves
7 cups water
2 quarts water
2 teaspoons salt
1 1/2 cups sliced baby carrots
1 1/2 cups sugar snap peas
1 1/2 cups diced baby turnips
10 ramps
1 1/2 cups fresh fava beans
1 bunch sorrel, destemmed washed
1 1/2 cups cooked quinoa
1 tablespoon sesame seeds, toasted crushed
1/8 teaspoon cayenne

Steps:

If using ramps cut stems into 1/2-inch segments and shred leaves.
broth:
Heat the sesame oil [do not use dark] in a pot then add all remaining ingredients.
Cook, covered, over medium heat for 5 minutes.
Add the water and cook uncovered for 1 to 1 1/2 hours or until the stock has developed good flavor.
Strain the vegetables out, and season broth to taste with salt.
The broth can be made up to a few days in advance or used for other recipes calling for vegetable broth or in place of chicken, beef or fish broth in other recipes.
The vegetables:
Bring water and salt to a boil in a large pot. Add the diced carrots and cook for 2 minutes, or until tender. Remove with a slotted spoon and place in an ice-water bath to stop the cooking process. As soon as the carrots are cool, take them out of the water and set them aside.
Repeat this process with the sugar snap peas, baby turnips, ramps and fava beans.
Once the fava beans are cooled, peel off their skins. Do NOT precook the sorrel.
Assemble:
Stir the vegetables, quinoa and sorrel into the hot broth and heat for 1 minute.
Taste and adjust seasonings.
Ladle into bowls, garnish with the sesame seeds and serve. Serves 4-6.