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Posted By Ina On November 10, 2015 @ 7:06 pm In Main/Dinner, Soups, lunch | 2 Comments

I have fallen in love with Tuesdays.  Once our summer Organic Local Farm Market closed for the season in the first week of October, it used to be that that was it for farm fresh organic veggies until next year.  Happily that is not so any longer.  I joined one of our favorite local Weekly Organic Farm Veggie Box delivery programs.  Whoooo Hooooo!  Now Tuesdays are such a happy happy day!

This is just a small amount of what I received this week:  (could not fit it all into one picture)

With this we received 1 dozen organic eggs, 3 bunches of beets, and 2 napa cabbage, 2 lbs. of shallots.

Each week we have been having the most amazing vegetables – in soups, stir fries, smoothies, pizza…anything and everything using the beautiful organic produce we receive.  By the way, here are some more heirloom tomatoes which are green house grown of course, and I suspect this will be my last week receiving them…in November!  How amazing is that?

On to a very veggie vegetable soup recipe:

4 1/2 cups homemade chicken stock

1 bunch fresh sage

2 large shallots, sliced in half and then thinly sliced

5 carrots, halved and chopped (4-5 inch size carrots)

3/4 cup chopped rutabaga to 1/2 inch in size

2 stalks of celery, chopped

5 stalks of kale, chopped

4 yellow heirloom tomatoes, roughly chopped and peeled (I use a soft peeler)

2 leeks, sliced in half, and chopped (rinse well)

6-7 leaves napa cabbage, cut in thirds, then chopped to 1 inch pieces

salt and pepper to taste

Add the chicken stock and all of the vegetables and sage to a large pot.  Bring to a boil, turn down to a very light simmer for 20 minutes or until all of the vegetables are cooked.  Serve with a lovely gluten free bread or buns.  Perfect for a cool fall evening

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