This is an easy use-everything-in-the-garden soup that has some nice bold flavour notes including zingy ginger, sharp garlic, and savoury salty soy sauce. And, indeed we did use everything from the garden!
Fresh = best. Truly, there are many benefits to growing/purchasing and consuming fresh garden produce.
Aside from the dynamite taste of fresh produce, it's likely that the produce has not been sprayed with pesticides, chemicals, or dyes. Additives such as these make it harder for our body to digest, absorb, and our foods. It’s nice to make things easy for our system!
We are lucky enough to have access to a surplus of garden goodies, but for those of you that don't have the same fortune we love to suggest looking into farmers markets and other local suppliers.
GINGER TURNIP AND CARROT SOUP
Makes: 8-10 Servings Prep Time: 10 minutes Cook Time/total: 20 minutes
- 3 cups garden carrots
- 3 cloves garlic, minced
- 1 shallot, diced
- ½ large yellow onion
- 1 can full fat coconut milk
- 1.5 cups turnip, peeled and diced
- 2 TBSP butter or vegan butter spread
- 1 TBSP vegetable oil
- 2 TBSP fresh ginger, minced
- 1 tsp chili powder
- 1 TBSP soy sauce or tamari
- 3 cups water
- ½ tsp sesame oil
- Salt and pepper to taste (around 1-2 tsp of salt)
- Peel and dice turnip. Add to pot of boiling water and cook until turnip is fork tender.
- Heat butter and oil in large sauce pan; add onions, shallot and carrots. Cook until carrots are tender.
- Add to sauce pan garlic, ginger, and chili powder. Cook for an additional minute.
- Remove sauce pan from heat and transfer onion/carrot mix to vitamix or blender.
- Combine all remaining ingredients including turnip. Blend until smooth, seasoning with salt along the way.
- Once blended, pour mixture back into large pot and heat over stovetop.
- Garnish soup with green onions and serve.
Authors Note: We cooked some fresh garden peas in a little butter, salt, pepper, and honey, and added to the soup for some extra texture.
Another bonus to buying local is it gives back to the community! It’s something we can do that single handily stimulates our local economy. Remember, supply and demand, on the large scale, controls our industries food priorities. When we as consumers demand more locally grown foods, small scale farming operations may actually see some government subsidies and increased backing. By supporting local and starting small we can eventually impact change on that large scale.