Escarole & Spaghetti Squash Soup with Cured Tomatoes and Fresh Herbs

A cold front is on the way, so we are making soup today!

Yield: 1 Quart

Ingredients:

  • 4 TBSP                Olive Oil
  • ½ TBSP               Garlic, Fresh Minced
  • ½ Cup                 Worden Farm, Yellow Onions, Fresh Minced
  • 2 stalks               Worden Farm, Celery, small dice
  • 2 each                 Worden Farm, Sweet Pepper, small dice
  • 2 Cups (Packed)  Worden Farm, Escarole, chopped
  • 2 Cups (Packed)  Worden Farm, Kale, Chopped
  • 1 Quart                  Roasted Vegetable Stock, Pureed & Strained
  • 1 ea 14 oz can      Diced Tomatoes in Juice, pureed
  • 3 cloves                 Garlic, Roasted, Paste
  • To taste                  Salt & pepper
  • Pinch                     Cayenne Pepper
  • 1/4 Cup                Coconut milk
  • 1 Cup                   Cured Tomatoes
  • 1 ea                      Spaghetti squash, cooked and removed from shell
  • 2 TBSP                 Herbs, Fresh, Minced
  • 2 TBSP                 Honey
  • 1 tsp                     Apple CiderVinegar

 

Method:

  1. Prepare all ingredients.
  2. In a soup pot heat Olive Oil; add Onions, Celery, Garlic, Sweet Peppers and Cook 1 Minute. Add Escarole and Kale, cook an additional 2 minutes.
  3. Add stock and simmer for 30 minutes. Begin to season the soup.
  4. Add Cured Tomatoes, Spaghetti squash and Herbs.
  5. Adjust Seasoning as desired.

 

Many thanks to Chef Instructor Jason Osborne, and the students of the Charlotte Technical College Culinary Arts Program, for creating and preparing this recipe!

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