Everyone either hates or loves a good green smoothie, but as we move out of smoothie weather and into fall I start looking for something to warm my tummy. This soup recipe is just the thing for you green smoothie lovers!
Because most of the ingredients can be found locally and fresh near me I like to make this soup at the end of the summer and freeze or can it for the fall and winter months.
This soup is packed with essential vitamins A, C and K as well as minerals like copper, potassium, iron, manganese and phosphorus. It’s high is fiber and protein as well!
Soup History: Evidence of soup dates back as far as 20,000 BC where hot rocks from a fire were placed in the water to heat it.
So, you might be asking yourself why I would post a recipe on hot soup in the middle of the summer. But really, it’s because if you grew tomatoes at all in your garden this year then you’re getting pretty sick of making tomato sauce and salsa. It’s time to mix it up!
This recipe is perfect because all the vegetables are in season and thus are more affordable, then after you make it you can store it in the freezer until fall rolls around.
Personal Fact: I actually successfully grafted a tomato plant this past March. The scion (top part) is an heirloom variety, and the root stock (bottom) is just a regular more hearty variety. It’s currently producing tomatoes the size of softballs in my garden and they’re delicious.