Old MacDonald's Potato Box Recipes
Rainbow Chard and Purple Potato Miso Soup Ingredients 2 cups carrots, chopped 1.5 purple/blue potatoes, cubed small 1/2 cup White Spring Onions, chopped 1 Tbsp. Olive Oil 1 cup chard, cut in long strips 4 cups Water, filtered 2 heaping Tbsp. miso, light or med Wh.Pepper, Cayenne Directions Sautee the chopped carrots in oil, over medium heat, in a medium size sauce pan, until softened. (Approximately 10 minutes). Pour two cups of the water into the sauce pan and let simmer for 10 minutes. While the carrots are still sautéing, pour the remaining two cups of water into the bottom of a vegetable steamer, and bring to a boil. Place the cubed potatoes into steamer basket and steam for 12-15 minutes, until tender. Strain the carrot broth through a strainer, discard carrots, and reserve broth. Once potatoes are done steaming, pour the water used for steaming into the broth pot, and add the cooked potatoes. Add the strips of chard, and stir in gently. Remove soup from heat. Scoop out 1/2 cup of the broth, add the miso, and whisk until smooth. Add this paste back into soup and stir gently. Season with a 1/4 tsp of white pepper, or a pinch of cayenne, if desired. Ladle into serving bowls, garnish with chopped white spring onions, and serve. Miso is rich with naturally fermented enzymes. It is best to add miso after all other cooking is completed, to preserve beneficial enzyme content. To reheat, place over low heat, and do not boil.

Old MacDonald's Potato Box Recipes

Rainbow Chard and Purple Potato Miso Soup

Ingredients

2 cups carrots, chopped
1.5 purple/blue potatoes, cubed small
1/2 cup White Spring Onions, chopped
1 Tbsp. Olive Oil
1 cup chard, cut in long strips
4 cups Water, filtered
2 heaping Tbsp. miso, light or med
Wh.Pepper, Cayenne

Directions

Sautee the chopped carrots in oil, over medium heat, in a medium size sauce pan, until softened. (Approximately 10 minutes). Pour two cups of the water into the sauce pan and let simmer for 10 minutes.

While the carrots are still sautéing, pour the remaining two cups of water into the bottom of a vegetable steamer, and bring to a boil. Place the cubed potatoes into steamer basket and steam for 12-15 minutes, until tender.

Strain the carrot broth through a strainer, discard carrots, and reserve broth. Once potatoes are done steaming, pour the water used for steaming into the broth pot, and add the cooked potatoes. Add the strips of chard, and stir in gently. Remove soup from heat.

Scoop out 1/2 cup of the broth, add the miso, and whisk until smooth. Add this paste back into soup and stir gently. Season with a 1/4 tsp of white pepper, or a pinch of cayenne, if desired. Ladle into serving bowls, garnish with chopped white spring onions, and serve.

Miso is rich with naturally fermented enzymes. It is best to add miso after all other cooking is completed, to preserve beneficial enzyme content. To reheat, place over low heat, and do not boil.