Cool and wet summer days are perfect for batch cooking the early summer harvest. Join us this Saturday as we show you the underlying skills of soup making.
What then to do with all of this soup? You enjoy it, obviously.
You can keep it in the fridge for up to 3-4 days. If you’re in for a rainy week (like it looks like we are!), this works great. If you have hungry teenagers, it’s often not worth trying to freeze!
You can freeze portions. If you don’t think you’ll get through all your soup in that 3-4 day window, freeze the extras for another time. Freezing in a large bin is usually not practical, think of how you’ll thaw the soup and try to freeze accordingly. Silicone baking trays are great for this; a regular muffin space is around 1/2 cup, a jumbo muffin space is 1 cup. Once the soup is frozen, these can easily be popped out of the frame and put into a larger storage container, but easy to pull out for individual meals.
If you thought ahead and made them good and thick, many soups are easy to dehydrate for camping and longer term storage! There is a bit of a process to this; we’ll be dehydrating the soup we make at our demo this Saturday, so be sure to follow us on Instagram to see the progress on our Story. I’ll also be sure to bring the results back into a blog post as well, and will link to it here when we do.
UPDATE: no leftover soup to dehydrate!! It was so delicious that every bite got eaten 🙂 As promised, here’s the recipe:
Green Summer Soup
(Gluten Free, Dairy Free, Vegetarian)
- 1 Head Broccoli
- 1 Bulb Fennel
- 1 Bunch Curly Kale
- 1 Bunch Garlic Scapes
- 1 Cup Raw Cashews
- 1 Yellow Onion
- 1L Vegetable Stock
- Juice of 1/2 lemon
- Salt and Pepper to taste
- Chop all ingredients into smallish chunks about the same size.
- Brown onions, fennel in a high heat oil (I used Sunflower oil, about 2 tbsp) – Season with salt and pepper (I used the Garlic Sea Salt from Vancouver Island)
- Add garlic scapes, cashews, broccoli stalk and kate stems until softened
- Add broccoli florets, kale leaves, toss in oil (I needed to add another 2tbps of oil at this point), saute until softened – season again with salt and pepper
- Add vegetable stock, juice the 1/2 lemon into the pot, bring to a simmer and let cook until all ingredients are nice and tender.
- Add water as necessary
- Once all ingredients are tender, blend to the consistency you like. Add final seasoning of salt and pepper to taste.
I love to use my immersion blender for this, it leaves a slightly chunky consistency that I love. You can use a higher powered blender (we suggest the Hurricane from Cuisinart), but be sure to let the soup cool somewhat before you attempt to pour and blend it.
This event is part of a full lineup of Workshops and Show & Tell events throughout the Market Season. Get connected on your favourite social media network, or sign up for our email community to stay in the loop for the workshops you’re looking forward to. We’ll be posting the videos and key takeaways after each event, so if you miss the chance to be here in person, you can still gain the knowledge!
Bring (or submit) your questions, bring your tools, and we’ll give you our recommendations! The live feed will be on Facebook through the event and our business page, and we’ll update this post afterwards with the video feed.