NOURISHING THROUGH THE COLD: WINTER VEGGIES AND COZY SOUP RECIPES

Hello Friend,

It’s not winter yet, but the chill is already in the air, and you can feel that shift with the shorter days and crisper mornings. This cold weather, especially Winter, can feel like a season of scarcity, especially when it comes to fresh, local vegetables. The cold, harsh weather makes it difficult for many farms to grow and harvest, and farmers' markets are few and far between. And yet, here we are, blessed with the gift of fresh, nutrient-packed vegetables even in the heart of winter. 🌱

I feel overwhelming gratitude whenever I see those vibrant greens, hearty roots, and colorful winter crops. They feel like protection, like a warm hug from nature, when everything else outside is bare and cold. These vegetables are more than food; they are reminders that even in the most challenging seasons, life continues to grow, nourish, and provide.

Winter is a time when our bodies need extra support. The days are shorter, the air is colder, and our immune systems work harder. Access to fresh, local vegetables during this time is not just a luxury—it's a gift of health. These foods are bursting with vitamins, minerals, and energy that our bodies crave to stay strong, vibrant, and resilient.

Growing veggies in the winter takes work. It’s hard work, filled with challenges and dedication. The fact that Full Table CSA  is here, showing up season after season, reminds me of the strength and commitment it takes to care for a community.

Even when the earth seems to be sleeping, the work continues, and we are always here to provide, protect, and share the bounty.

Here are some delicious creamy soups to keep you warm and cozy as the chilly season rolls in!

SWEET POTATO CREAM SOUP

Ingredients:

• 2 large sweet potatoes, peeled and cubed

• 3 cups vegetable broth

• 1 cup coconut milk

Instructions:

1. Boil sweet potatoes in vegetable broth until soft.

2. Blend with coconut milk until creamy season with a pinch of salt and pepper.

LEEK AND POTATO SOUP

Ingredients:

• 2 leeks, sliced (white and light green parts only)

• 2 large potatoes, peeled and cubed

• 4 cups vegetable broth

Instructions:

1. Sauté leeks in a pot until soft. Add potatoes and vegetable broth.

2. Simmer until potatoes are tender, then blend until smooth. Add salt to taste.

CREAMY SUNCHOKE AND CABBAGE SOUP

Ingredients:

• 2 cups sunchokes (Jerusalem artichokes), peeled and chopped

• 2 cups cabbage, chopped

• 4 cups vegetable broth

• 1 small onion, diced

• 1 clove garlic, minced

• 1/2 cup heavy cream or plant-based milk

• Olive oil, salt, and pepper

Instructions:

1. Sauté Vegetables:Heat a tablespoon of olive oil in a pot. Add the onion and garlic, and sauté until fragrant and soft.

2. Cook the Soup Base:Add the chopped sunchokes and cabbage to the pot. Pour in the vegetable broth and bring to a boil. Reduce the heat and let it simmer for about 20 minutes, or until the vegetables are tender.

3. Blend Until Creamy:Use an immersion blender or a countertop blender to puree the soup until smooth. If it’s too thick, add a bit more broth or water to reach your desired consistency.

4. Finish with Cream:Stir in the heavy cream or plant-based milk. Season with salt and pepper to taste. Simmer for another 2-3 minutes to warm through.

CARROT GINGER CREAM

Ingredients:

• 4 large carrots, peeled and chopped

• 3 cups vegetable broth

• 1 tsp grated fresh ginger

Instructions:

1. Boil carrots in vegetable broth until tender.

2. Blend with ginger until creamy. Add salt and pepper to taste.