Greetings from the garden, and welcome to our (almost) summer kick-off, otherwise known as Farmer’s Market season! And what’s on the menu? Garden Goddess Soup!

Just yesterday, I saw all of the signs going up heralding the fresh Farmer’s Market fare that I have come to relish in these summer months. More than 90% of my ingredients end up being sourced from these local merchants and farms, and there are many days that I wait to see what catches my eye at the market before I even decide what is going to be on the Lodge menu. Its like a delicious treasure hunt that is new each week. Gearing up for fresh produce can also be a challenge. Its easy to overbuy when everything looks so good, but unless you are planning to use it within a couple of days, I would wait until your next trip.When its fresh, its a priority, so I try to hold back and not go crazy, with the knowledge that if you cook what looks fresh each week, you will have a new menu idea for next time. Sometimes, it really comes together in a big way, and everything looks so good, you make a dish that incorporates it all- hence my signature summer creation that is delicious all year round (but especially in the spring and summer), deliciously enchanting Garden Goddess Soup!

Everyone has a signature dish, right? It’s the one thing that you make that everyone asks you about, wants the recipe for, or compliments you on every time you make it? The thing that you either created, or took an existing recipe for, and gave it your own twist, or creative spin, or maybe even added a secret ingredient? Well, this one is mine. Tried and true, it is definitely a Lodge favorite, and I make it often. I created it after joining Weight Watchers a few years ago, and discovered that I needed a filling and delicious soup that would satisfy, but not invoke a lofty point consequence, and it has remained a staple in my diet even now after I crossed the finish line on my weight loss journey.

So, now its time to put a little “Market” flair in our garden fare with our Garden Goddess Soup.

Here is what you will need:

Garden Goddess Soup

Yields 16 cups with one cup of soup per serving

Shopping List and Ingredients:

[The fresh produce]:

Carrots- 2 cups peeled and diced

Celery- 2 cups diced

Shallots- 1 cup diced

*The carrots, celery, and shallots will be layered into a mirepoix mix to start the soup

Fennel- 1 bulb sliced for a slaw

Leeks- 1 large sliced and rinsed in cold water to remove any residual dirt

Green Cabbage- 1/2 head sliced into a slaw

*the fennel, leeks and green cabbage will be sliced and chopped into a slaw to be added as a layer to the soup. Put all three into a bowl and toss to mix, then put aside.

[The pantry ingredients]:

Tomato Paste- 1 tube (4.56 oz) or 1 small can

Stewed Tomatoes- 1 can (28 oz) I use Muir Fire Roasted if I can find it

Vegetable Broth- 8 cups (I use low sodium)

Olive Oil- 3 TBsp, or enough to cover bottom of pot

Worcestershire Sauce-1 TBsp

[The herbs and spices, refrigerated,fresh or dried]:

Garlic- 1 TBsp minced or chopped

Cilantro- 10g semi freeze dried or 1/4 cup fresh

Basil- 10g semi freeze dried or 1/4 cup fresh

Parsley- 10g semi freeze dried or 1/4 cup fresh

Lemongrass- 1 Tsp freeze dried or concentrate in squeeze tube

Ginger- 1 tsp chopped fresh minced in jar, or concentrate from squeeze tube

Chinese 12 Spice- 1 TBsp

Sea Salt/Cracked Pepper to taste

Curry powder- 1 TBsp

Cinnamon- 1 tsp

Brown Sugar- 1 TBsp

*For the crisps you will also need some WASA crisps, a couple of heirloom tomatoes, a handful of fresh basil, and a bottle of balsamic glaze.

Step 1: Creating the base/ the foundation layer

With your pot and olive oil over med/high heat, you will add the mirepoix mix (carrots, celery, and shallots).Season with salt and pepper to taste.

Stir until coated in the oil, add in garlic and ginger, and saute for 3-5 minutes until veggies begin to soften and shallots become a bit translucent.

Step 2: Creating the Umami (the depth of flavor)/ The spice layer

Add the lemongrass, curry powder, Chinese 12 spice, cinnamon, brown sugar, tomato paste, and Worcestershire sauce.

Fold in added ingredients, then turn heat down to medium/low, cover and simmer for 3-5 minutes to allow all of the flavors to meld together.

Step 3: Adding the garden/ the herb layer

A fresh herb mix to add some color. Toss in the basil, cilantro, and parsley and stir to incorporate.

Then add the stewed tomatoes for moisture and body.

Cover and simmer for 3-5 minutes.

Step 4: Building the body/ the texture layer

Its time to bring out the slaw. You should already have your fennel, leek, and cabbage slaw tossed together in a bowl and set aside.

You will be adding it gradually and stirring it into the pot a handful at a time, along with enough vegetable broth to cover it, until all slaw is in the pot, and all of the broth is added.Season with a little more salt and pepper, and viola!

Step 5: Soup set to simmer

Cover and simmer finished soup for 1 hour on the stove top, or toss into the slow cooker for 4-6 hours on low.

Either way, you will be rewarded for your efforts as soon as you sit down with a big bowl of your market fresh fare.You won’t be able to resist the fresh aromas of the garden emanating from your kitchen.

Step 6:Soup, salad, and crisps?

So while the soup is simmering away, go ahead and whip up a fresh salad with any of the other Farmer’s Market finds to serve alongside your Garden Goddess Soup.

Another great addition is to make simple crisps, by topping with fresh basil, sliced heirloom tomatoes, and a little balsamic glaze.

A simple side dish or idea can be the most flavorful addition to all of your hard work.

You can even sprinkle a little Parmesan or vegan grated topping to the soup and the salad to add the finishing touch.

So, as always, “lettuce” know what you think, and plant your questions and comments here in the garden.

Thanks for visiting us here at The Enchanted Garden Goddess, and we will see you next time when Summer will be in full swing!

*Weight Watchers PPV for 1 cup of Garden Goddess Soup= 1 PPV