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Garden Vegetable Soup

29 April

This soup was created from the amazing produce donated from Live Earth Farm to Nourishing Generations Educational Project, a non-profit after school program I am so proud to be a part of.   All the children and staff send the farm huge GRATITUDE for the weekly donations! The kids are learning, cooking, and eating in vibrant health, and growing up strong and vital because of the farm’s generosity and support.

4 tablespoons olive oil
2 cups cleaned, chopped leeks
¼ cup chopped green garlic
sea salt to taste
2 cups chopped carrots in rounds
2 cups broccoli, florets
2 quarts vegetable or chicken stock
½ teaspoon freshly cracked black pepper
¼ cup packed fresh parsley leaves
2 cups chopped kale leaves, stems removed
2 cup chopped chard leaves, stems removed
½ cup uncooked elbow macaroni (we used quinoa macaroni)
1-2 tablespoon freshly squeezed lemon juice, or to taste


  1. Heat the oil in a large, heavy pot over medium-low heat. Once the pot is hot, add the leeks, garlic, and a pinch of salt and cook until they begin to soften, about 8 minutes. Add the carrots, and the rest of the ingredients, except the parsley, chard, kale, and macaroni. Stir to mix well.
  2. Add the stock to cover the vegetables. Bring to a slight boil then reduce the heat to a simmer. Add the macaroni after 10 minutes of cooking.
  3. Cook the vegetables until they are slightly tender, about 20 minutes, then add chard and kale. Cook for another 5- 10 minutes until the greens are wilted and the macaroni is tender. Remove from the heat and add the parsley. Season with the lemon juice, pepper, and sea salt to taste.
  4. Serve while hot with crunchy bread, Parmesan cheese, and wedges of lemon for those who like more lemon.

Serves 6-8

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