Summer Potato Soup

This is another kid-friendly soup that makes mama happy with all kinds of “goodness” hidden inside. This pureed number sports new potatoes, onions, garlic, zucchini and carrots that all help to nourish the body: low-fat, high protein, high fiber, vitamin packed. But who cares about all that after a week of trips to the old-fashioned candy store, all-you-can-eat Oreos, and making faces on Ritz crackers with Easy Cheese? Watching the boy scarf down two bowls of the soup without a single complaint makes me think his body was in need of nutrients after the “Up North at the Cabin” binge.


  • 1 Tbs. olive oil
  • 1/2 large red onion, diced
  • 8 cloves garlic, smashed
  • 2 pounds red potatoes, diced
  • 1 medium zucchini, cut into chunks
  • water to cover potatoes
  • 6-8 small carrots
  • 2 cups large lima beans, pre-cooked
  • 2 cups garbanzo beans, pre-cooked
  • 2 tsp. salt
  • freshly ground black pepper
  • pinch hot pepper flakes


Heat olive oil in a stock pot. Add onions and saute on a low heat until they begin to brown. Add garlic and cook for a minute – remember, don’t let it burn! Add diced potatoes and fill the pot with enough water to just cover them. Bring the water to a boil, and cook the potatoes until they are just tender. Add the zucchini and cook for a few minutes.

Puree the onion, garlic, potato and zucchini with an immersion blender or a standard blender. I used a standard because I wanted it finely pureed. (Max doesn’t like potatoes or zucchini!) You may need to do the blending in two batches.

Return the puree to the stock pot and add the carrots. Heat on a low simmer until the carrots are cooked. Add the pre-cooked garbanzo and lima beans to the mix. Season with salt, pepper and pepper flakes.

Note: This soup was garnished with an herb chimichurri that I made with a handful of fresh herbs, a the juice of one lemon, about 1/4 cup olive oil, a clove of garlic and salt and pepper.

Miso Soup with Soba Noodles

Foxtail Delivers! Finally, fresh veggies once again. Having to decide what to make for dinner has had me in the dumps. Of course all the while I’ve been away I’ve been cooking, but it’s been many of the tried and true staples of our household. Being away from Bloglandia has allowed me some free time for other endeavors like finishing our attic conversion, cleaning out the basement and getting through the school year with the toughest class ever – I’m okay.

This year I am splitting the CSA share with my neighbor because I’d like to get out to the farmer’s markets to embellish my supply. Last year there was not a single square inch remaining in the fridge on Thursday delivery day. Even so, I’m feeling a bit overwhelmed with the greens. We got a huge bundle of spinach along with another gigantic stash of what I believe to be mizuna and a third mound of Arugula. There is enough broccoli for at least four meals as well as some lovely purple kohlrabi and radishes. Spring onions and a lovely herb pot topped off the box. This stuff just screams, “Miso Soup with Soba Noodles!”

Miso tends to be a little quiet for my liking, so I decided to embellish the soup with this crazy chutney. It’s a flavorful blend of ginger, garlic, lemon grass, lime zest, basil and cilantro. Next time I might think to add a serrano or thai chile to the puree as well, but tonight opted for a little garlic chile on the side to spice up the soup. This soup is bright and delicious for a cool early summer dinner.

Ginger infused Herb Chutney

  • 2 large cloves garlic
  • 1 inch ginger, sliced
  • 1 Tbs. lemon grass
  • zest of one lime
  • dash of salt
  • 1 large handful fresh basil
  • 1 large handful fresh cilantro
  • olive oil – enough to pull the chutney together 2-4 Tbs.

Miso Soup

  • Two quarts water
  • 1 Tbs. coconut oil
  • 1/2 cup miso paste
  • 1 Tbs. Green Thai Chile Paste
  • 2 Tbs. soy sauce
  • 1 package soba noodles
  • 1 large head broccoli, cut into pieces
  • 2 carrots, grated
  • 1 large bunch spinach
  • 1 large bunch mizuna
  • 3 green onions, sliced into rounds for garnish


Make the chutney first by processing all the ingredients in a food processor. Drizzle the olive oil through the feed tube until a green paste forms. Set this aside in a serving dish.

Next put the water on to boil and add miso, chile paste and soy sauce.

Grate the carrots the long way so they are easy to eat with the soba noodles.

Once the water comes to a rolling boil add noodles. I cooked them for about four minutes before I added the carrots. Once the water began to boil again, slowly add the broccoli. If you add the broccoli too fast it will cool the water and stop the boil, so add it a few pieces at a time. Allow the soup to cook until the soba is tender, or for a total of about seven minutes from the time it first enters the water.

At the very last minute, add spinach. Ladle into soup bowls and garnish with mizuna, green onions and the chutney.