CSA Member Pooja cooked up a storm last week, making vegetable gyoza, spinach salad and tofu. She was kind enough to share a recipe for a super healthy soup that uses tons of CSA veggies:
This soup contains carrot, ginger and I added bell peppers & tomato from last week...all measurements are approximates
INGREDIENTS:
Carrots chopped up, 1 1/2 bunches
Bell peppers sliced up (cored & seeded), 2 large orange
Tomatoes diced, 1 large
About 1 and a half onions diced, i used both red & white
Garlic minced, 2 pods
Ginger minced, tablespoon
Lemon zest, 1.5 tsp
Lemon juice, 1/2 half lemon
Vegetable broth (entire box - 6 cups?)
EVOO
Salt & Pepper
Soaked cashews - I have no idea how many - maybe about 1.5 cups? (usually I do overnight, but in a pinch, I soak in hot water w/ a dash of lemon juice)
DIRECTIONS:
Medium heat
Sautee onions in a dutch oven w/ the olive oil for about 5 min
Add garlic and ginger, another min or two
Then add the veggies, another min or two
Add broth
Simmer covered for about 20 min until all veggies are cooked through
Add the lemon zest about halfway through cooking
In a blender (I have a vitamix), blend up the soft cashews with some of the soak water until it's a creamy consistency, add to pot
Remove from heat. Stir in lemon juice.
Once cooled down, use an immersion blender and blend until smooth.
Add salt & pepper to taste.
Top w/ finely chopped ginger and scallions
Note: I have tried adding soaked cashews directly to the pot, but they never seem to get smooth enough, so I prefer to blend them up separately.