When I Googled “microgreen soup” and “cooked microgreens”, I found nothing in the first category and only limited information in the second. I was searching because I stumbled across the microgreen concept and found that I could grow a crop of microgreens hydroponically without mess or much effort all year long. I could keep several tray going and have fresh greens daily.
The problem was, microgreens wouldn’t bring much added value to my life unless I could discover unique uses. I tried broccoli, cauliflower, cabbage and arugula and the only salad green that was a keeper in my mind was arugula because it substituted for something I was already eating a lot of. The others were OK, but since I buy reasonably priced and hydroponically grown cucumbers, watercress, Chinese spinach, and arugula, the other microgreens don’t add much to the salad except as a garnish. Also, since I live alone, a lot of what I grew was going bad.
I love soups of all kinds and I have fond memories of the children’s story Stone Soup and have made it with magic stones with my daughter and granddaughters. I let them choose the smoothest magic stone they can find which is then washed prior to cooking.
This recipe is as close as possible to making a fantastic soup out of next to nothing and I used wilted root cellar crops that would eventually go bad. This is actually two recipes as the blended soup is excellent for lunch or a side dish. I just added the potatoes and carrots as I wanted a heartier soup for my dinner.
Excellent Vegan Microgreen Soup
1 T. olive oil
1 medium onion chopped
2 garlic cloves diced
2 celery stalks diced
1 oz. Rum
3 cups water
6-8 oz. microgreens (mixed broccoli and cauliflower)
1 T. Dried parsley
½ tsp. Thyme
1 tsp. salt
1 large potato cubed
2 carrots coined.
This recipe can be scaled up and made in either a Crockpot or coffeepot. Since I am cooking for one, I used my coffeepot.
- Add oil to pot and put on hot plate of coffeemaker.
- Chop onions, dice celery and garlic add to the pot
- Add rum
- Add three cups of water to the coffeemaker and let it drip into the pot. This will heat up everything quicker.
- When onions are soft (about 1 hour), add the microgreens and cook for 1 hour more.
- Add spices and salt to the pot. Mix thoroughly.
- Place in blender and blend until the consistency of pea soup.
Taste this soup right now! It is fantastic!.
- Coin carrots and add to pot.
- Dice potatoes into ½ inch cubes and add to pot.
- Cook for 4 more hours and serve.
This should have been enough for two meals but I enjoyed it so much, I only had a cup left over which wasn’t enough for a full meal. I really love this soup. It has only natural ingredients with no artificial thickeners, or bullion of unknown origin.