Recipes

Farmer’s Market Soup- #MeatlessMonday

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We participate in our local CSA (community supported agriculture) and received, among other things,  Swiss Chard. We’ve never cooked with Swiss Chard before.  Soup sounded good so we threw in the swiss chard and some other vegetables we had on hand and called it dinner.  What we love about soups is no matter what the recipe calls for, we throw it in if we have it. This means we almost always never follow a recipe. Soup is a good “clean up the fridge” kind of meal!

Also, please note with this recipe that we do not cook with oil at home and only add salt to season with. Feel free to make adjustments as you see fit. Also, we use no salt added vegetable broth which has a nice, deep color. We also use liquid aminos in place of tamari or soy sauce but they are interchangeable to what you have on hand.

This meal is perfect for a #meatlessmonday meal or a delicious and hearty soup any day of the week!

Farmers Market Soup Meatless Monday

Farmer’s Market Soup- #MeatlessMonday

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Farmers Market Soup- Meatless Monday


Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people

Ingredients

  • 2 Tbsp fresh garlic, finely minced
  • 3 Tbsp fresh ginger, finely minced
  • 2 bunches green onions, diced, whites separated
  • 2 Tbsp liquid aminios, tamari or soy sauce
  • 8 cups vegetable broth, no salt added
  • 8 ounces whole wheat pasta
  • 3 cups swiss chard- roughly chopped, stems discarded
  • sesame seeds, toasted

Instructions

  1. 1. Heat a non-stick pan, add a splash of vegetable broth. Use oil here if you prefer. Add the mushrooms and white part of the scallions. When softened, add garlic and ginger and cook, stirring occasionally, until softened.

    2. Add the liquid amino, and let cook for 1 more minute, then add the broth, cover, and bring to a low boil. Turn the heat down to medium, and let simmer uncovered for 10 minutes.

    3. Add the noodles and Swiss chard, and simmer until cooked through about 5 minutes. Season with salt and pepper, to taste. (We like to break up the noodles into thirds before throwing them into the boiling broth.)

    4. Divide evenly into bowls for serving. Sprinkle with toasted sesame seeds. 

Recipe Notes

Recipe adapted from  Fork Knifes Swoon 

This recipe is lower in sodium and doesn't use oil. This is a personal choice. We use Liquid Aminos in place of soy sauce so that is what is used here. We also use no salt added vegetable broth to saute vegetables and a good, non-stick pan and can sautee without difficulty. If you wanted to use sesame oil to sautee the vegetables, that would add a nice layer of flavor. 

 

 

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Meatless Monday

6 Comments

  1. Sara

    July 1, 2017 at 12:29 pm

    This looks delicious 🙂

    1. Kelly & Dusty

      July 1, 2017 at 5:50 pm

      Thanks, Sara! It was! We gobbled it up in just 2 days

  2. Danielle@wenthere8this.com

    July 1, 2017 at 9:26 am

    I love liquid aminos! I’m guilty of using it and soy sauce though…This is a great recipe!

    1. Kelly & Dusty

      July 1, 2017 at 10:51 am

      LOL on using both aminos and soy sauce. There’s something about that salt though!

  3. Mandi Em

    July 1, 2017 at 9:08 am

    Awesome, this looks fantastic 🙂

    1. Kelly & Dusty

      July 1, 2017 at 10:52 am

      Thank you! It tasted wonderful and the best part is how simple it is to make, and versatile!

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