Green garden madness – Basil pea edamame soup and Kale hatch chili sauce

My garden is loving the cooler days now that it’s fall!  Kale, swiss chard, cabbage, tomatoes and all my herbs are thriving.  So much so that I have to be on my toes to keep up with production.  We have had enough rain to keep the barrels full and the plants love it.  I’ve noticed that if I wait too long to harvest basil, kale, swiss chard or lettuce the bugs seem to really devour it.  I try to stay away from pesticides and use neem oil to keep the bugs at bay, but it doesn’t seem to last very long.  So I am always trying to come up with new ways to use up some of these greens.  Here’s a few recipes that have been a success at my house this week:

Pea Edamame Basil SoupBasil soup

2 Tablespoons olive oil

1 medium onion

6 cloves garlic

salt & pepper

3 cups frozen peas or 2 cans peas

3 cups frozen edamame

1 cup fresh chopped basil

3 1/2 cups coconut milk

2 or 3 veggie bullion cubes

Pea Edamame Basil Soup

Begin by cooking the chopped onion in a soup pot with olive oil, when almost translucent add the diced garlic and salt & pepper.  Add the rest of the ingredients letting the soup simmer twenty minutes or more.  Use a blender(regular or hand blender) to create a creamy well textured soup.

Optional:  Top with swiss cheese or roasted red pepper pieces.

 

 

Kale Hatch Chili Sauce

In a food processor, puree the following:

kale hatch chili sauce

8 Cloves garlic

1/2 onion

6 – 8 smoked seeded & peeled hatch chilies

8 cups washed/drained Kale (stems removed)

Salt & pepper to taste

Serve as a salsa or with anything that needs a bit of spice.  Another option, dilute with veggie stock and make veggie enchiladas in green sauce.

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Pea Edamame Basil Soup
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