A Warm Winter Eat Your Greens Stew!
We’re sharing a warm winter soup—the kind you return to again and again when the days grow colder and the body calls for nourishment and care. It’s a recipe made for preparing ahead, feeding a full table, or simply slowing down for a quiet evening at home. Leafy greens, crucifers, and alliums take center stage in this deeply comforting pot, offering both sustenance and ease.
To finish your bowl, we love adding a thoughtful garnish from the shop—like the Villa Jerada dukkah!, with its rich texture and warming spice. Ladle it up in one of our handmade ceramic bowls, each one crafted to make simple meals feel a little more special.
As always, we encourage sourcing your produce locally when you can. Just next door to our Heritage shop, the Farm Cart of Carpinteria is a wonderful resource for beautiful, organic ingredients—grown with care and meant to be shared.
Eat Your Greens Winter Soup
INGREDIENTS
extra virgin olive oil
1 medium yellow onion, chopped
1 large leek, chopped
2 stalks celery or ½ fennel bulb, chopped
4 cloves garlic, smashed
½ pound broccoli, florets and stalks, chopped (can use zucchini in the summer)
6 cups vegetable stock (if want vegan) or chicken bone broth
1 bunch Swiss chard, kale or spinach leaves, stems removed, torn into bite sized pieces
1 bunch cilantro, roughly chopped
sea salt
freshly cracked black pepper
1 tablespoon miso paste
OPTIONAL TOPPINGS:
Cooked lentils and/or chickpeas
Ribbons of fermented kraut
Dollop of Greek yogurt or coconut cream or cashew cream
Sprinkling of pepitas and hemp seeds
Dukkah
INSTRUCTIONS
1. Add about 2 tablespoons of olive oil to a large pot. Then add the onions, leeks, celery, and a pinch of salt and cook over medium heat for about 10 minutes or until translucent and tender. You’re just sweating the vegetables, not browning them. Add the garlic and cook for another few minutes, until tender and fragrant. Add the broccoli and stock and increase the heat a bit until the broth is simmering. Once the broccoli is just fork-tender, add greens and herbs and cover. Cook for another 5 to 10 minutes until the greens are completely wilted. Turn off the heat. Add miso.
2. Option to serve as is or blend the soup either carefully in a few small batches in a regular blender or with a handheld immersion blender directly in the pot off of the heat. Once the soup is blended to your desired consistency (you can go super smooth or keep it a bit chunky and brothy if you like), taste and adjust for seasoning. Ladle into bowls, top with your favorite toppings and serve. Enjoy!
Words by Emma Moore
Image by Sophie Haber