2 bunches MGF spring onions 1 bag frozen peas 4 cups loose MGF spinach(stems and all) 1-2 cups nettles 3 cups vegetable or chicken stock 1 Tbsp. EVOO salt & pepper to taste Chop spring onions and sauté… Read More
Prep time: 20 minutes | Cooking time: 40 minutes | Serves: 4-6
Kale soup is a staple of Martha’s Vineyard home cooking. It tastes even better a day or two after it’s made.
By guest blogger Rachel Caine, MS, Dietetic Intern, Mount Auburn Hospital
Serves 2-4. Can be made vegan by substituting olive or coconut oil for butter and omitting the cream.
Potato, butter and olive oil add richness to this hearty and satisfying winter soup from Island Grown:
This hearty recipe comes from our longtime greenhouse chief, Chloe Nelson. It yields three quarts.