The Greens Challenge

Root Vegetable Soup

root-vegetable-soupRecipe courtesy of Capay Valley Farm Shop  

The truth of so many recipes is that once you know the basics, you add or subtract ingredients as needed. This is one of those soups. Don’t have carrots or fennel? Skip them. Got chives and a rutabaga? Throw ”˜em in. Like your soup with sausage? Sautee it and add it! The more times you experiment, the better you’ll know the soup, what you like best, and how long each thing needs to cook.

Warm up with Chili

Beans have the Lead in Winter Chili Choices

By Heather Boerner

chile-bowl1When the days get short and the cold and damp make me feel sniffly, I crave something hearty, something to warm me through the long nights and thick fog of San Francisco. Winter used to be a chance for me to break out my Texas-born grandmother’s recipe: Chicken-fried Steak.

But today, I head a different direction. I still get the warmth and coziness, but with a lot less artery-clogging saturated fat. My secret weapon? Beans.

Delicata Squash Soup

squash-soup1Recipe by Rebecca Dienner for The FruitGuys

2 pounds delicata squash, halved lengthwise, seeds removed
Oil for roasting
2 tablespoons olive oil, butter, sesame oil, or coconut oil
2 cups yellow onion, chopped
1 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon ginger
1/4 cup white wine or water
4 cups vegetable stock
1/4 cup chives, minced for garnish
Salt and pepper to taste
Dollop of crí¨me fraí®che (optional)

Sweet Corn Soup

corn-soup1-transRecipe adapted from

2 ears of corn, cleaned
1/2 cup onion, chopped, divided
Fresh hot or medium pepper (quantity to taste), de-seeded, and minced
1/2–1 teaspoon fresh herbs, minced (oregano, parsley, or thyme)
1 tablespoon vegetable oil
1/2 clove of garlic, minced
1/2 teaspoon cumin
Pinch of paprika
1/4 cup half-and-half
Salt and pepper to taste


Miso Soup With Tokyo Turnips

Easy Potato-Leek Soup

Adapted from

1 1/2–2 cups leeks, finely chopped (use white and very light green parts)
2 cups potatoes, scrubbed and cubed or finely sliced (peels optional)
1 medium onion, finely chopped
3 tablespoons olive oil
3 cups vegetable broth (should almost cover the ingredients)
1/2 cup cream or soy milk (optional)
Salt and pepper to taste


Curried Cauliflower Soup

Celery Root Soup

Adapted from Bon Appétit


2 tablespoons (1/4 stick) butter
2 cups cubed (1/2 inch) peeled celery root, from one 3/4-lb celery root
1 apple (3/4 cup) peeled, cored, and chopped into 1/2-inch cubes
2 cloves garlic, peeled and finely chopped
1 medium onion, peeled and coarsely chopped
4 cups broth (chicken or vegetable)
1/4 cup olive oil
1/4 teaspoon salt
Pinch of pepper
1/4 cup freshly grated parmesan or pecorino cheese