Saturday mornings have developed a sweet little pattern for us. Rob heads out for his weekly round of golf and the boys I walk the dog, read the paper, and then take off for the market.
Busier than ever, our little market has grown over the past few years, and now includes vendors who sell cured meats, fresh baked breads, roti and Indian pastries. Each week we purchase a few of the spicy chicken and beef parcels, then walk the rows and rows of glorious garden goods, while loading up our baskets.
It's all perfectly fun, and something the kids seem to enjoy almost as much as I do. We eat our purchases over the course of the week, and are often left with just a little bit of everything by the time Thursday or Friday comes around.
While none of it is enough for a real meal for the four of us, when combined together it makes our farmer's market soup: a collection of seasonal produce and herbs, baby potatoes and beans.
This isn't the boys favourite meal. In fact, they tolerate it but would never ask for it. I think the key to getting them to accept it, is to only put in items that I know they're familiar with. If I threw something unknown in the pot, it would ruin the entire meal for them. Kids are so funny, aren't they? As long as all of the vegetables in the pot are recognizable, they will eat this soup.
Farmer's Market Soup
- 3-4 small red potatoes, washed and diced
- 3-4 carrots, peeled and diced
- 1 bay leaf
- 1 medium onion, peeled and diced
- 1 bunch kale, stems removed and chopped
- 1/2 zucchini, thinly sliced and quartered
- 1 tomato, chopped
- 2 cans white beans, drained and rinsed
- 1 tablespoon fresh oregano, chopped
- 1 tablespoon fresh basil, chopped
- 4 cups vegetable or chicken stock
- salt and pepper
- 1/4 cup feta, crumbled
Place the potatoes and carrots in a large stock pot with the bay leaf and 1 teaspoon of salt and cover with 2 cups of water. Bring to a boil, cover with a lid, and reduce the heat to a simmer. Cook for 10 minutes, or until the potatoes are fork tender.
While the potatoes are cooking, heat the butter and olive oil in a small skillet set over medium high heat. Add the onion and kale and saute until the onion is translucent, about 5 minutes.
Once the potatoes are cooked, add the onion and the kale to the pot. Add the zucchini, tomato, beans, oregano, basil and vegetable stock and stir well.
Bring the soup to a boil again, reduce the heat, and allow it to simmer for 10 minutes. Check the seasoning and add salt and pepper if desired.
Ladle into bowls and top with crumbled feta. Serve with crusty bread.