Of late, soup is one of my favorite things to make when I have a lot of vegetables in possession. Even in warm weather, soup can feel completely seasonal and light. Aside from the roast chicken and homemade stock, every single ingredient was either from our farm box or the farmer's markets and I know that made a huge difference in the flavor. Though there was chicken in this, the veggies were really the star, particularly the corn. The vegetables just really popped and the soup was only dusted with some seasonings. A recipe isn't important when it comes to this kind of vegetable soup, I just hope you feel inspired soon to make some filled with fresh veggies. I included scallions, garlic, red potatoes, cherry tomatoes, sweet corn, zucchini and red kale. I had two chopped up chicken breasts saved aside after making roast chicken salad this week. Feel free to include some, or leave out. I think in place of chicken some small pasta like cous cous would be perfect.
4 scallions, sliced
2 cloves garlic, pressed
2 red potatoes, cubed
1 cup cherry tomatoes, sliced
1 large zucchini, diced
3 ears corn, kernels sliced off
5 leaves red kale (or any variety), chopped
2 roasted chicken breasts, chopped
~ 4 cups chicken stock
salt, pepper, 1/4 t garam masala, 1/4 ground cumin, 1/2 t paprika
In a medium large pot heat some olive oil and saute scallions and then garlic. Add all vegetables (well, and tomatoes) and let saute. Salt, pepper and add seasonings. Add chicken and then broth and let come to a simmer.
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