We here in Oliver cottage picked veggies that we grew in the Jesse Lee garden this summer. All of us along with Alberta decided to make a homemade soup that was made from the veggies in the garden and a few spices.
All the kids in the cottage really enjoyed the soup besides a couple. It was something we could eat a lot and enjoy making again in the future it was also very healthy with all the veggies that we put in the soup base. Most of us requested the recipe so we decided to share it with everyone.
The recipe for tortilla noodle soup is:
Cook pork sausage separately.
The soup was cooked in the crock pot for 4 hours on high setting before eating.
2 quarts of chicken stock
2lbs of chopped/cubed squash
2lbs of chopped/cubed tomatoes
1 large onion, finely chopped
¼ cup lemon juice
1tsp lemon pepper
1tsp black pepper
1tsp red pepper flakes
As garnishes, we picked and chopped cilantro, parsley, basil, radishes, Swiss chard, kale, spinach, butter crunch lettuce from the garden, along with chopped avocado to add to their soup as they chose.
Toasted tortilla strips lightly tossed in avocado oil with seasoning salt, grated cheese, sour cream and hot sauce were the remaining garnish ingredients.
Staff opinion: It was an awesome dish and they did great not only cooking the food but also growing the food. I would give this soup a ten because it tasted amazing. I wish the students could cook food more often, they are good at it and I really enjoy eating it as well.
Growing all the food in the garden took time and hard work at the same time it was amazing to see the plants going though the growing process from seed to full grown plants ready to be eaten. This is one of the great things that we do which is using team work to do great things we couldn’t have done it without everyone’s help. The soup was described as ‘like eating a taco soup’ and the other thing that made it even better was making homemade raspberry lemonade.