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Vegan Purple Magic Soup

From Statesboro Market2Go

<p>This gorgeous vegan soup is nutritious and filling, with barley, parsley, and plenty of fresh vegetables! Please note that while the recipe itself is vegan, some of the bread choices listed below may not be. Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: (Entered by Ariana Giddens)
Serves: 4

8.8 ounces Leeks
2 Carrots
2 tablespoons Olive oil
1/4 bunch Parsley
3/8 cup Barley
3/8 cup Split peas
1 clove Garlic (pressed)
6 3/4 cups Vegetable broth
6 ounces Cabbage (preferably Savoy)
3.5 ounces Red or Purple cabbage
1 Lemon's juice
2 tablespoons Apple cider
1 teaspoon Rice syrup or agave syrup
Salt and pepper to preference
Bread for serving

Step by Step Instructions
  1. Cut up the leeks & carrots. Add the olive oil to a saucepan, then add the leeks & carrots and simmer for minutes over medium heat.
  2. Remove the leaves from the parsley stems and set them aside. Chop up the stems. Add the peas, barley, vegetable broth, chopped parsley stalks, and pressed garlic to the saucepan. Bring the mixture to a boil, then reduce the heat to medium, cover, and let simmer for 20 minutes
  3. Slice the cabbages into thin strips and chop the parsley leaves fine. Lower the heat of the saucepan to low, then add both cabbages, half of the chopped parsley, the lemon juice, apple cider, and whichever syrup you prefer. Stir well, cover, then cook for 10 more minutes. Season with salt & pepper to preference and serve garnished with the remaining parsley and with a side of bread.