Springtime Finish the CSA Share Soup

1 – 2 T Olive oil
1 sliced leek
1 clove of garlic chopped
2 carrots sliced or chopped
1 – 2 stalks of celery chopped
6 cups of home-made vegetable stock, more as needed
Kosher salt and fresh ground pepper to taste
1 parsnip
1 medium potato
1 cups of asparagus pieces
Leafy greens torn into small pieces, spinach, or kale

Heat the oil in a stockpot over medium heat.
Add the first 4 chopped vegetables. Sauté just until they begin to soften but not brown.
Add the vegetable stock, seasonings, and the chopped parsnip and potato.
Simmer until vegetables become tender.
Add the asparagus and continue to cook until the pieces are fork tender.
Add the greens and allow to cook just until wilted.
Taste for seasoning, Serve.

recipe and photo created by Culinary & Educational Specialist, Jenn Borealo

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