Farmers Market Soup Recipe

Sweat aromatics

In a large heavy-bottomed pot or Dutch oven, heat butter and olive oil over medium heat until butter is melted and foaming. Add the diced onion, carrots, celery, and sliced leeks. Season lightly with a pinch of salt. Cook, stirring occasionally, until the vegetables are softened and the onions are translucent, about 7–8 minutes.

Add garlic and flour

Add the minced garlic and cook for 30–45 seconds until fragrant. Sprinkle the all-purpose flour over the vegetables and stir constantly for 1–2 minutes to remove the raw flour taste and create a light roux.

Deglaze and simmer

Gradually pour in the vegetable stock while stirring to incorporate the roux and prevent lumps. Add 1 cup water, the bay leaf and thyme sprigs. Bring the pot to a gentle simmer.

Cook firm vegetables

Add the quartered new potatoes to the simmering stock. Partially cover and simmer until the potatoes are nearly tender, about 10–12 minutes.

Add remaining vegetables

Add the diced summer squash, green beans, and corn kernels. Continue to simmer, uncovered, for 6–8 minutes until the green beans are crisp-tender and squash is just cooked.

Finish with leafy greens

Stir in the baby kale or spinach and cook for 1–2 minutes just until wilted. Remove and discard the thyme sprigs and bay leaf.

Taste the soup and season with sea salt and freshly ground black pepper. Stir in the chopped parsley and the apple cider vinegar or lemon juice to brighten flavors. If using crème fraîche or yogurt, stir in a tablespoon now to add silkiness (or serve a dollop in each bowl).

If adding protein: fold in the cooked white beans or shredded chicken and warm through for 2–3 minutes. Adjust seasoning after adding protein.

Ladle soup into bowls. Garnish each serving with an extra sprinkle of chopped parsley, a grind of black pepper, and a small spoonful of crème fraîche or yogurt if desired. Serve with crusty bread.