CSA Soup

We’ve been on a posting hiatus for the past couple of weeks since Matthew and I have taken turns being sick. The first week we gave away the contents of our CSA share to a friend who put them to great use. The second week, I decided to make a healing, seasonal, delicious soup with most of the CSA box.  Soup can be made with whatever veggies you have around. I added some Sichuan peppercorns and miso paste to liven it up a little bit.

CSA Soup:

• 1 bunch scallions
• 2 bulbs fennel
• 1 head broccoli
• 1 bunch carrots
• 1 bunch collard greens
• 1 bunch turnips
• 1 onion*
• 4 cloves garlic*
• Sichuan peppercorn, miso paste

1. Wash and cut up all veggies and place in big pot with garlic, onion, and peppercorns (not necessary to use Sichuan peppercorns in this dish, I just wanted a little zing in the soup. Note that Sichuan peppercorns don’t impart a spicy zing, but more of a citrus-y zing. If you don’t have Sichuan peppercorns, just use regular black pepper, or crushed red pepper flakes for some real kick.)
2. Cover the veggies with boiling water
3. Cook for 15-20 minutes
4. Thin out some miso paste with the cooking liquid and add back into the soup

* not from CSA box

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