It’s the end of our CSA season and we had a bounty of root vegetables and hearty greens. I decided to make a soup with our fall harvest.
- 2 Tbsp oil
- 2 large leeks, washed carefully (cut in half lengthwise to help), and thinly sliced – the white and light green parts only
- 4 cloves garlic, minced
- 7 cups veggie broth made with water and 3 large/double cubes (that’s 1/2 cube less than what the bouillon cube box calls for for 7 cups)
- 3 carrots, halved (or quartered) lengthwise and then sliced
- 1 lb potatoes of your choice, quartered lengthwise and then sliced
- 1 bay leaf
- 2 sprigs fresh rosemary, intact
- fresh ground black pepper, to taste
- 1 bunch collards (or greens of choice), ribs removed and thinly sliced and then chopped crosswise
Saute the leeks in olive oil until soft, adding the garlic part way through. Add the veggie broth, carrots, potatoes, bay leaf, rosemary (just throw it in as is and fish the stems of it out later, as with the bay leaf), and black pepper. Simmer about 10 minutes. Add the collards and simmer 15 minutes more. (Adjust times if you are using a green that cooks more quickly.)
Remove bay leaf and rosemary stems.
Serve with bread.