Functional Fudge Cake
We love adding seasonal, local ingredients to our recipes. Their freshness and nutrient quality is superior, and their carbon footprint much smaller. As we roll into summer, Farmer’s Markets have once again opened their stalls in our communities with bountiful local options, often organic or grass fed.
This tasty recipe, making good use of summer’s bounty, was submitted by nutritionist Julia Lammers*. Julia says – “this aromatic soup is incredibly satisfying and comforting. Many of the ingredients can be found at the summer farmers’ markets or perhaps even grown in your backyard garden. Entertaining? This soup is easily doubled for larger crowds.”
If you want to go one extra step, you can use fresh, home-made tomato sauce instead of canned. It tastes equally delish each way and you can still add all the other fresh ingredients.
*Julia Lammers is a nutrition enthusiast and lover of good food, especially when shared with friends. She believes nutrition is foundational for building our best selves. She also believes that good nutrition can be exciting, flavorful, and satisfying. Nothing makes her happier than fresh herbs or a delicious sauce.
| Farmer’s Market Soup |
Farmer’s Market Soup
| Servings | Prep Time | Cook Time |
| 3-4people | 15minutes | 30minutes |
| Servings | Prep Time |
| 3-4people | 15minutes |
| Cook Time |
| 30minutes |
Ingredients
- 1 small Onion chopped
- 2 cups zucchini approx one large or two small, chopped into small bite size pieces
- 2 cups lightly packed kale destemmed and chopped into small bite size pieces
- 1 lb ground beef preferably grass-fed, organic
- 1 pint low sodium chicken stock
- 12 ounce can of low sodium crushed tomatoes
- 1 tbsp coconut oil
- 2 tbsp oregano
- 1/4 cup fresh chopped basil
- 2 cloves garlic crushed
- Sea salt
Servings: people
Units:
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Ingredients
Servings: people
Units:
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Instructions
- Over medium heat, combine onion, coconut oil, and ground beef in a soup pot or Dutch oven. Sauté for about 5 minutes or until onions begin to turn translucent.
- Add zucchini and continue to sauté until zucchinis are partially cooked. This should be another 3-5 minutes.
- Add broth, tomato, and herbs to the mixture, then bring to a simmer.
- Add kale and garlic to the soup after it begins to simmer.
- Soup is done when zucchini is cooked through, or about 15 minutes.
