With the weather changing, along with the offerings at the market, it's time to bust out the big pots and shift into soup season. There is a great quote about soup by American Author Kate DiCamillo that embodies the spirit of the labor that goes into a big cozy bowl of soup: “There ain't no point in making soup unless others eat it. Soup needs another mouth to taste it, another heart to be warmed by it.” Motivated by the promise of tasty soups and stews and the opportunity to share our experience with our farmers' market farm-ily, we pooled our community for recipes and got together to bond over our bowls. I present to you Soup-A-Palooza 2025. A collection of staff soup recipes and the stories behind them.
This recipe comes from our Community Engagement Manager, Emma. Here's what she had to say about it:
"I love this soup, a dear friend of mine & I made it together, and it always makes me think of her!"
- 1-2 sliced shallots
- 1 bunch of kale
- 3-4 cloves of garlic
- 2-3 cups of a fun mushroom (think- oysters, shiitake, etc)
- 1 can coconut milk
- 3-4 cups vegetable broth
- smoked paprika, garlic powder, salt and pepper to taste
- 1 nib of grated ginger
- juice of 1/2 lemon
- 1 cup of cooked quinoa
Add diced garlic, shallots, and some olive oil to a pot. Cook on a medium heat until fragrant. Add sliced mushrooms to the pot and sauté until they start releasing liquid. Add powdered spices to the pot at this stage. Add vegetable broth and coconut milk, and bring the soup to a boil.
Once boiled, bring down to a simmer and let cook for another 5-10 minutes. Add chopped kale and let it simmer until the kale has wilted. Turn off the heat and add grated ginger and lemon, as well as more salt and pepper, and spices as necessary. Serve soup with a scoop of quinoa in it. I recommend leaving your cooked quinoa separate from the soup so it doesn't soak up all the liquid. Enjoy!