These recipes were entered by customers, growers, and market managers at the many markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!

Zucchini-basil Soup

From Shoestring Acres

<p>New -haven&#8217;t tried yet but looks interesting</p>
Source: Hobby Farm Magazine (Entered by Helen Lichty)
Serves: 6 servings

3 Tbs extra virgin olive oil
1 1/2 cups roughly chopped onion
1 Tbs chopped garlic
1/4 tsp salt, or to taste
1 cup seeded and chopped sweet bell pepper
2 1/2 cup chopped zucchini
4 cups vegetable stock
4 cups fresh spinach leaves loosely packed
chopped fresh tomato for garnish
1 cup fresh basil coarsely chopped

Step by Step Instructions
  1. Heat the olive oil in a large thick bottomed pot over medium-high heat Saute onions, garlic, and salt until veggies start to soften.
  2. Stir in peppers, zucchini and stock.Bring to a simmer and cook until pepper is soft, about 10 min.
  3. Stir in the spinach and basil just until wilted. Use an imersion blender to blend until smooth. Add more salt as needed
  4. Serve hot with chopped fresh tomatoes if desired