Another wintery month means continued sparse pickings at the local farmers markets. Without doing the work to preserve produce from growing season – the local options become quite limited. Squash, potatoes, and greens populate the sparse tables of most of the farm booths. The later one, the greens, begins to pique my interest because they look a bit different than during the rest of the year.
During these chillier months, all the greens are sold in miniature size. Completely adorable but also perfect for cooking with since there’s no cutting or de-stemming required. I like to buy the pre-washed bags of braising greens for the quick convenience – great for quick weeknight dinners like pureed soups.
This soup meets a number of allergy friendly requirements as long as you use vegetable stock and oils considered safe for whatever needs you’re serving. It’s vegan, gluten free, and makes a great way to get in a good serving of dark leafy greens.
Makes 4 servings
