Fresh from the Garden Soup

July 15, 2020

Fresh from the Garden Soup

Recipe: Fresh from the Garden Soup

Author: Carolyn Severin (Hamama Happiness Team Member)

Prep Time: 20 minutes

Cook Time: 60 minutes

Makes: 6-8 bowls of soup

This fresh from your garden soup is packed with flavor and character. Not only is it good, but it's simple and fresh from your garden! This meal is perfect for anyone who enjoys the simplicity of life. 



(From your garden if possible)

2 Zucchini

2 Crookneck Squash

1 Large Fennel (Including Fennel Fronds)

1 Large Onion (Yellow or any from your garden)

6 Cloves of Garlic (You can do less if preferred)

1 Bunch of Cilantro

1 Handful of Mustard Greens

1 Handful of Microgreens (I chose Kale)

1 Handful of Spinach

8 Cups Water

Olive Oil

Coconut Oil

Almond Slices (Topping)

Bragg Liquid Aminos (Topping)

Microgreens (Topping)

Salt & Pepper to taste



  1. You will want to get your veggies and herbs from the garden. 
  2. Preheat the oven to 400F. Take the Fennel first and chop up saving the Fennel Fronds for later. You will want to take the Fennel and put on a baking sheet and drizzle Olive Oil and sprinkle a little salt and pepper. Mix well and place in the oven for 20 minutes.
  3. While the Fennel is roasting, heat a large soup pot over medium heat, drizzling a little olive oil in the pot and add the Onion into the pan until it softens. Once softened add the Garlic for a minute and then add the Fennel Fronds for flavor for another 5 minutes while stirring frequently.
  4. Once you can smell the fragrant Fennel and can see that the Garlic and Onion are well cooked you will then want to put your sliced Zucchini and Crookneck Squash in the pan. At this point you will want to add a lid so the squashes can really get sauteed nicely. After 5 minutes, add 8 cups of Water to the pot. Put the lid back on and let sit until the squash have cooked well. (around 20 minutes).
  5. When the Fennel is out of the oven after the 20 minutes are up add to the pot. Also add the Mustard Greens, Microgreens, Spinach and Cilantro. Let sit for a few minutes until cooked and take your hand held blender (or regular blender) and blend the soup until fully pureed. 
  6. Once the soup is pureed, add a little salt, pepper and coconut oil and let simmer for another 20 minutes.
  7. Once it has simmered and really taken in the pureed flavors of all the garden goodies, serve in a bowl and sprinkle on some toppings such as Almond Slices or Bragg Liquid Aminos. These two toppings really kick it up a notch in flavor! Don’t forget to add more salt or pepper to taste as well.

Be proud of the garden you have grown and enjoy the taste of your fresh garden soup! 🤗🌱 ~Carolyn


Leave a comment

Comments will be approved before showing up.

Also in Recipes

Carnitas (Mexican pulled pork) Tacos
Carnitas (Mexican pulled pork) Tacos

September 28, 2020

Pork Carnitas are the perfect balance of juicy and crispy with a bold flavor and they are super versatile - use in tacos, nachos, eggs and more! 

Read More

Vegan Tacos Al Carbon
Vegan Tacos Al Carbon

September 25, 2020

Are you having at-home cooking burnout? Let’s taco bout making a stay-at-home fiesta! Today we’re making vegan tacos al carbon with jackfruit! Get ready to dig into this festive Mexican inspired dish featuring Hamama Hearty Broccoli microgreens! 🌮

Read More

Vegan Peruvian Saltado with Peruvian Green Sauce
Vegan Peruvian Saltado with Peruvian Green Sauce

September 23, 2020

Enjoy the complex flavors of this vegan remake of a traditional Peruvian dish. 🌱🌾

Read More

Back to the top