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Spring Garden Soup

1 lb (harvested too late) Snow Peas, shelled

½ lb Garlic Scapes

2 Spring Shallots


1¾ lbs Turnips (sliced) and greens (torn)

1¾ lbs Chinese Cabbage and stems (chopped)

½ c wild rice

16 c water

1 box Rapunzel Vegan vegetable bouillon, no salt added

salt to taste

Our leftovers of rice and kale

Saute peas, scapes and shallots in large soup pot until fragrant.  Add turnips and cabbage, saute a few minutes.  Add 16 c water, bouillon and salt.  Bring to boil, then simmer until turnips are tender but still a bit firm.  Add the leftovers.

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