This week’s Vegetable bundle blog feature: Warm up with a bowl of Local Soup 

Who else agrees there is nothing better on a cold day then a bowl of soup?! It’s even better in my mind when it’s homemade and filled with the best local vegetables.  

Another reason I love soup, you can make a big pot of it on the weekend and enjoy it throughout the week as a quick, delicious and nutritious lunch or dinner. This time of year, when we are busy preparing for the Holidays I find having “heat and enjoy” meal options in the fridge ensures I’m feeding my mind and body with meals that support my wellness. Added bonus soup recipes are often economical! 

So, this week’s blog is focused on homemade soup using this week's in season produce…. squash, turnip, leek, spinach, potato, carrots, onion and garlic, the perfect soup ingredients!  

Pro tip: add some microgreens on top just before serving for added colour, deliciousness & nutrients.  

Happy cooking! 

Recipes 

 
Squash Soup with Turmeric 
Created by: Sharon Palmer 

This easy plant-based, gluten-free creamy soup is packed with the health and flavor of celebration squash and turmeric root. 
 

Ingredients: 
1 celebration squash (about 2 pounds) 
1 tsp extra virgin olive oil 
3 stalks celery, diced 
1/2 medium onion, diced 
1 clove garlic, chopped 
1 (2-inch) turmeric root, shredded (or 2 tsp dried turmeric) 
¼ tsp black pepper 
Pinch of sea salt (optional) 
1 cup plant-based milk, plain, unsweetened 
2 cups vegetable broth 

 
Instructions:  
1. Slice squash in half, scoop out the seeds, slice into quarters, leaving peel on. Place in a medium pot, add water, cover, and cook over medium heat for about 20 minutes, until flesh is tender. Drain water, and cool slightly until you can handle it. 

2. While squash is cooking, heat oil in a large pot or Dutch oven and sauté celery, onion, and garlic over medium heat for 5 minutes.
3. Add the turmeric (reserving some for garnish), black pepper, and salt (optional) to pot or Dutch oven with vegetables, and sauté for an additional 5-8 minutes, until vegetables are tender.
4. Scoop out cooked squash flesh from the peel with a spoon and add to the pot or Dutch oven with vegetables.
5. Add plant-based milk, and vegetable broth to the pot or Dutch oven and cook for 3-5 minutes, until mixture is warmed through.
6. Using an immersion blender, blend mixture in the pot until very smooth. Alternatively, transfer the soup to a large blender container and blend until very smooth. May need to process in batches to avoid spilling over.
7. If necessary, reheat soup in the pot or Dutch oven until heated through.
8. Ladle into soup bowls or large soup tureen. Garnish with remaining fresh or dried turmeric and drizzle of olive oil, as desired.
9. Makes 4 servings (about 1 1/2 cups each).

Creamy Leek and Potato Soup 
Created by: Katerina: Easy Weeknight Recipes 
 
This soup is easy to make, loaded with flavor, and makes the perfect meal. 
 
 
Ingredients: 
1 TBSP butter 
1 TBSP olive oil 
2 large leeks, thinly sliced, white and pale green parts only (about 2 cups, total) 
1 tsp salt 
½ tsp fresh ground black pepper 
1 TBSP fresh minced garlic 
2 pounds russet potatoes, peeled and cut into 1-inch cubes 
6 cups low sodium vegetable broth 
3 sprigs fresh thyme 
½ cup heavy cream 
croutons, for garnish 
chopped fresh parsley, for garnish 
chopped fresh chives, for garnish 
 
 

Instructions: 
1. Melt the butter in a soup pot set over medium heat. I use a 5-quart Dutch oven. 

2. Add in the olive oil.
3. Add in the sliced leek; season with salt and pepper, and sauté for about 6 minutes, or until softened. Stir frequently.
4. Stir in the garlic and cook for 15 seconds.
5. Stir in the cubed potatoes; cook for 20 seconds.
6. Pour in the broth and add in the thyme sprigs; bring to a boil.
7. Cover with a lid and lower the heat to a gentle simmer.
8. Cook for 22 to 25 minutes, or until potatoes are very soft.
9. Remove from heat.
10. Remove thyme sprigs from the soup.
11. Using an immersion blender, blend the soup until smooth.
12. Stir in the heavy cream.
13. Taste for salt and pepper, and adjust.
14. Ladle soup into bowls.
15. Garnish with croutons, parsley, and chives. Enjoy! 

Spinach and Carrot Soup 
Created by: Maria 
 
This soup is packed with nutrients, flavor and minimal ingredients (all you need is your bundle)!  

Ingredients: 
5 cups of fresh spinach leaves 
4 large peeled and chopped carrots 
4 cups of water 
1 chopped onion 
2 cloves of chopped garlic 
1 TBSP of olive oil 
Salt and pepper to taste 

Instructions: 

1. Start by heating a pan with the olive oil. Add the onion and garlic and cook until soft.
2. Next, add the water and carrots to the pan. Season with salt and pepper, give everything a good stir, and let it cook for 20 minutes.
3. Once the carrots are tender, add the spinach leaves to the pan. Stir everything together and let it cook for another 2 minutes.
4. Finally, remove the pan from heat and blend everything together using an immersion blender until smooth. Serve hot and enjoy!

Tip: You can add some cooked chicken, sausage, or even tofu to the soup for extra protein and flavor. Another way to make the soup more filling and satisfying is by adding some cooked grains like rice, quinoa, or barley. 
 
 

Easy Potato Vegetable Beef Soup 
Created by:  Wrenn 
 
This soup is easy to put together and super comforting on those cold days!  

Ingredients: 
1 pound ground beef 
2 carrots, peeled and diced 
1 onion, diced 
2 potatoes, peeled and diced 
1 garlic glove 
1 10 oz can of rotel tomatoes 
1 beef bullion cube 
1 cup water 
salt and pepper 

Instructions: 
1. Brown your ground beef in a heavy stock pot on medium heat.  

2. Once your meat is browned season with salt and pepper.
3. Then add your carrots, potatoes, onion and garlic to soften, stirring often.
4. Add tomatoes, water and bullion cube. 
5. Let simmer for 45 min to an hour until the potatoes and carrots are soft and tender.

 
 
 
Roasted Turnip Soup 
Created by: Little Sunny Kitchen 
 
This soup is made in under half an hour. It’s made with very simple ingredients. It's a wonderful cool weather warmer! So creamy, tasty, and cozy. 

Ingredients: 
2 cups roasted turnip 
2 carrots diced 
1 onion diced 
1 clove garlic minced 
¼ tsp ground nutmeg 
1 tsp baharat optional (but strongly recommended) 
½ tsp thyme 
½ tsp smoked paprika 
¼ tsp ground black pepper 
½ tsp salt 
4 cups (1 liter) vegetable stock low sodium (or water) 
 
For Roasting the turnip: 
1 large turnip 
1 tsp garlic powder or granules 
⅛ tsp ground black pepper 
⅛ tsp chili flakes optional 
½ tsp salt 
2 TBSP extra-virgin olive oil 

Instructions: 
1. Roast the turnip: Wash the turnip, peel, and dice into half-inch/1cm cubes. Scatter the turnip cubes in a roasting tin or on a sheet pan, season with dried garlic, dried herbs (I use rosemary), ground black pepper, chilli flakes and sea salt. Drizzle with olive oil, and shake the roasting tin to make sure that the veg is well coated in olive oil. Roast on 200°C (392°F) for 20-30 minutes flipping halfway through. 
 
2. While roasting turnip, prepare the rest of the vegetables, then heat 1 tbsp of olive or canola oil in a pot and sauté the onion until it's soft and translucent. 

3. Add the garlic, and cook for 1 minute or until it's fragrant. Add the rest of the vegetables, vegetable stock and spices/seasonings. Simmer until the vegetables are soft.
4. Turn off the heat, and using a hand blender, blend until the soup is smooth.

 
Friendly Reminder: Looking for additional inspiration? ALL recipes from the past two plus years are available on the blog for reference.😊