Miso Veggie Soup

Recipe by Educational Chef Julia Schneider
Demonstrated at Ponce City Farmers Market on April 24, 2018

Ingredients

• Market:
  • Hakeuri Turnips from Levity Farms ($8.00)
  • Bread and Butter Asian Salad Mix ($4.00)
  • Spring Onions from Truly Living Well ($4.00)
  • Kale from Cosmos Organic Farm ($4.00)
  • Green Garlic from Cosmos Organic Farm ($3.00)
  • Carrots from Cosmos Organic Farm ($4.00)
• Pantry:
  • Miso and Vegetable Stock Concentrate 

 Directions

1. Saute onions and garlic in a little olive oil till soft.
2. Add sliced/chopped carrots and turnips, water to cover, veggie stock base and greens.
3. Bring to a simmer and cook till vegetables are soft.
4. Stir in miso to taste, top with sliced green onion tops and serve.

Educational chef demonstrations made possible by Piedmont Healthcare and Les Dames d’Escoffier Atlanta.