The thing I love about the CSA is that I have to get creative. Cooking seasonally is fun and challenging and sometimes we eat the same meal several days in a row if we get a lot of the same thing. (We will be having bok choy/snap peas at least 2 nights this week.) But, that is why I post these recipes: to prove that a delicious, fresh, meal can be made any time.
This soup is simple but flavorful and was done in 30 minutes but you can easily skip the soup and just eat the roasted vegetables as is especially the crispy ones!
makes 3 to 4 bowls
6 small carrots *
4 leeks *
2 cups vegetable stock
S and P
Preheat the oven to 400.
Cut the tops off the carrots, saving the greens for a batch of veg stock, and peel. Cut in half.
Cut the very green parts off the top of the leeks, also saving for stock, and then slice them in half the long way. Clean out any dirt or grit with water.
Toss with a small amount of olive oil and a pinch of salt. Roast for 30 minutes.
Defrost the stock and place all ingredients into the blender or Vitamix. Puree until it looks like soup. Season with salt and pepper. Heat through to serve. Enjoy!