Fall Harvest Market Soup

All of the ingredients in this vegetable soup came from the Thunder Bay Country Market except for the spices and the organic vegetable bouillon cubes. Here’s to eating local and chemical-free

  • 3 leeks sliced
  • 4-5 tomatoes chopped
  • 1 bunch red kale, thinly sliced
  • 10 or so, small potatoes cubed
  • 1 bunch carrots chopped
  • 5 cloves garlic, finely chopped
  • 8 cups water
  • 3 organic vegetable bouillon cubes
  • 3 bay leaves
  • 1 tsp cumin
  • 1 tsp coriander
  • 1/2 tsp turmeric
  • 1 tsp thyme
  • 2 tbsp EVO

Saute leeks and garlic for a few minutes in oil, then add carrots and saute a few more minutes.  Add potatoes, water, bouillon and spices and bring to a boil over high heat.  Reduce heat to low and simmer until potatoes are tender (30-40min).  Turn off heat, add kale, stir, let stand for a few minutes to tenderize the kale – it will turn a bright green (to maintain all the nutrients!)  SERVE with fresh ground black pepper.

It feels wonderful to make a soup that is made with veggies grown close to home and organically, and it was delicious too!  Even my 3 yr old son ate all of his.  But then again, he eats kale and swiss chard raw and likes it   Happy fall harvest everyone.