It’s been rainy and chilly lately in TX, making it ideal soup weather. While I enjoy light, broth based soups, I especially enjoy vegetable based purees this time of year. My “Harvest Bowl” is a hearty soup I like to make by gathering whatever you have in the cupboards and refrigerator and throwing it together for a deliciously hearty blend of flavors. This round, I put together the following …
1 box of Pacific Organic Butternut Squash Soup
1 box of Pacific Organic Cashew Carrot Ginger Soup
2 cups of farro (I had some already made in the fridge for the finishing. You could also use rice, barley, quinoa, or your pasta of choice.)
2 large bunches of kale
1 fennel bulb
2 crates of mushrooms
1/2 diced yellow onion
1 bunch of garlic
Start by mixing your two soup boxes together in a large pot on medium heat; then stir in the cooked farro. If you haven’t cooked the farro (or grain of choice), you’ll need to do so first.
While your soups and farro are flavor marrying, chop all your veggies and caramelize (olive oil and cracked black pepper is what I use), adding your kale last.
As I’ve mentioned in prior posts, DO NOT BURN THE KALE. You’ll need to continuously toss the kale until it turns a bright green color (2 bunches should take about 1-2 minutes, depending on your pan’s disposition). See below for a visual … beautiful.
Once your veggies have cooked, add them to the soup. Stir and cover on low heat for about 15-20 minutes for the flavors to fully mesh. Your finished product will look something like this golden bowl of goodness right here …
This recipe gets better and better over night, making it wonderful for a next day meal and/or leftovers. It’s also an excellent dish to freeze, since you can make in very large quantities.
You can incorporate many different veggies and spices with this dish – try what you have and see what you like best. I’ve also sprinkled cinnamon on top for an extra “bite” to each bite. Enjoy!