Vegetable Soup from the CSA Featuring Kale, Chard, and Garlic Scapes

Ingredients

• 6 green onions, chopped
• 2 garlic scapes, chopped
• ½ cup olive oil
• 1 head lettuce, separated into leaves
• 1 bunch rainbow chard, trimmed and rinsed
• 1 bunch kale, stems removed
• 2 cups vegetable broth
• 1 tablespoon dried savory
• 1 tablespoon dried marjoram
• salt and ground black pepper to taste
• Topping:
• 1 cup Greek yogurt
• 1 tablespoon Italian seasoning

Directions

Puls the green onions and garlic scapes in a food processor until they’re finely chopped. Warm some oil in a big soup pot over low heat, then add the onion and garlic mix. Let it cook gently for a couple of minutes until it starts to dry out a bit. Next, toss the lettuce, chard, and kale into the food processor and blend until smooth. Add this green mixture to the pot and cook it for about 4 to 5 minutes to soften things up. Pour in the vegetable broth and season with savory, marjoram, salt, and pepper to taste. Let the soup simmer slowly for 40 to 45 minutes, until the kale and chard are tender. While the soup is cooking, stir together some Greek yogurt with Italian seasoning for a quick, flavorful topping. When you’re ready to serve, ladle the soup into bowls and add a generous spoonful of the yogurt mixture on top.