Farm to Table: Jen's Favorite Rainbow Soup at the Farmer's Market
*Makes approximately 16 cups
This is one of my favorite soups. What I enjoy most about it is that the ingredients are always changing according to what is in season and at my local farmers’ market. The photo of this gorgeous soup was taken in late summer, so the veggies shown here are from the late summer harvest.
My recipes are almost always simple, but this one requires a little bit more attention to the cooking times, as the vegetables can easily overcook.
2 tablespoons avocado oil or extra virgin olive oil (quail and olive)
1 large leek, both white and light green parts, rinsed well and thinly sliced – approximately 1 cup
1 fennel bulb, thinly sliced – approximately 1 cup
1 bay leaf
2 garlic cloves, thinly sliced
¼ to ½-cup freshly-squeezed lemon juice
8 cups vegetable/mineral broth
3 small carrots, sliced about ¼” – approximately ¾ cup
½ cup green beans, trimmed and sliced into 1-inch pieces
½ cup yellow beans, trimmed and sliced into 1-inch pieces
1 cup summer squash, ½” diced (or spiralized)
1 cup zucchini, ½” diced (or spiralized)
½ cup fresh corn kernels
2 cups cherry tomatoes, ½” halved
2 tablespoons fresh basil, chopped
1 tablespoon fresh thyme leaves
¼ cup fresh flat leaf parsley, chopped
sea salt and fresh ground pepper, to taste
jalapeño, thinly sliced
brazil nut parmesan
hemp seed pesto
Place a sauce pan over low heat stove top. Add avocado oil. Cook the leeks, fennel, and bay leaf for about 3 minutes, stirring occasionally. Add garlic. Cook about 5 minutes until vegetables are soft, making sure to stir often. Do not brown. Transfer to your vitaclay pot.
Add the lemon juice, broth, carrots and the beans, summer squash, zucchini, and corn. Set on Stew or Fast to cook for 15-20 minutes, or until the veggies are just becoming tender. We want the vegetables to be bright and colorful, so try not to overcook.
When ready to serve, add the tomatoes, basil, thyme, parsley and top with any topping, booster, and/or garnish you like.
Season with salt and pepper to taste and make sure to remove the bay leaf.
Leftover soup can be refrigerated in an airtight container for up to a week or frozen for up to 3 months.
*Recipe and photo courtesy from Jen DeVilliers, a Nutrition + Wellness Coach. You can find her and more nourishment here: @jdnourish