My Weekend + Winter Market Soup Recipe

This weekend has been filled with relaxation and fun! Friday night was my first clothing swap at my friend Anna's house. Such a fun reason to get the girls together. And Anna is such a gracious host with the yummiest, allergen-free food in Tacoma! The rice crackers and carrots dipped in her olive tapenade were to die for…I'm definitely going to host my own swap soon, wanna come? 🙂

My first clothing swap!

Saturday was the Proctor Winter Market, an afternoon birthday party and happy hour at Maxwells with the husband (Thanks Mom and Dad!). This morning we went to church and now I'm just relaxing while everyone else naps. I love Sundays.

My soup is simmering on the stove right now, too. So far it's pretty tasty! I searched for recipes and even asked friends on Facebook what I could make with my finds fom the market. You can read about my recipe inspiration here from my Twitter foodie friend and here from my google search.

Winter Market Soup

1 squash

2 big blue potatoes

2-3 carrots

1 sweet potatoes

1 bunch kale

1 can diced tomatoes

5 1/2 cups chicken broth


Bake the sweet potato, squash and potatoes for 70 minutes at 400 degrees. Once done, purée the squash and potatoes with the tomatoes and add to the chicken broth in a big pot on the stove. Set to medium-high heat. Slice the kale into bite size pieces and add to soup. Thinly slice carrots and cube the cooked sweet potato. Add to soup. Cook for as long as you like to soften the carrots and kale, about 30-60 minutes. Add pepper to taste, about 2 teaspoons. Yum!



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