Garden Vegetable Soup

Garden Vegetable Soup

A warm, simple garden vegetable soup made with fresh ingredients from the school garden.

Ingredients

• 1.5 cups vegetable broth or water

• 2 Swiss chard or cabbage leaves, chopped

• 3 tbsp turnip or potato, diced small

• 1 garlic clove, minced

• 2 tbsp onion, chopped

• 1 teaspoon olive oil

• 1 pinch salt

• 1 pinch black pepper

Steps

1. Chop the vegetables: Chop 2 swiss chard or cabbage leaves, chopped, 3 tbsp turnip or potato, diced small, 1 garlic clove, minced, and 2 tbsp onion, chopped into small pieces.

2. Sauté garlic & onion: In a small pot, heat 1 teaspoon of olive oil over medium heat. Add 1 minced garlic clove and 2 tbsp chopped onion, and cook for 1 minute until fragrant.

3. Add the broth: Pour in 1.5 cups of vegetable broth or water and bring to a boil.

4. Add vegetables & simmer: Add 2 swiss chard or cabbage leaves, chopped, and 3 tbsp turnip or potato, diced small. Reduce the heat and simmer for 8–10 minutes until the vegetables are tender.

5. Season & serve: Season with 1 pinch salt and 1 pinch black pepper. Taste and adjust. Serve warm or pack into a container to take home!

Notes

• Use fresh Swiss chard, cabbage, turnip, onion, and garlic straight from the school garden!

•  Store in a sealed container. Keep in the fridge for up to 3 days.