Monday Menu Plan: Soup, soup and more soup

First I think I need to make cauliflower soup. Then squash soup. And maybe a celery soup. And how about a lettuce soup. Does such a thing exist? I don’t know, but I have a ton of produce and it is filling up the fridge in a big way. I might even pull out the pressure canner to preserve some of the soups for later.


Our box from Two Small Farms (the second to last this season. Sniff.) contained Celery, Potatoes, Carrots, Bull’s Blood Beet Greens, Cilantro, Spigarello, Red Butter and Lola Rosa Lettuce, Summer Squash and Winter Squash. My menu this week will try to use what I can, at the same time, making it easy on myself as I get psyched up for the biggest food holiday of the year – THANKSGIVING!

My menu plan for the week of November 15:

Sunday: Make batches of Curried Cauliflower Apple Soup, Roasted Cauliflower Soup, Summer Squash Soup with Parsley Mint Pistou, and Vegetable Stock. Pressure can all for shelf-stable storage.

Monday: Chunky Celery Soup (with barley from the freezer), salad,

Tuesday: Grilled pork chops, roasted winter squash, sauteed beet greens and spigarello

Wednesday: Cauliflower Curry, brown rice, salad

Thursday: Leftovers

Friday: Movies and ?

What is on your menu plan this week? And more importantly, what are you cooking for Thanksgiving??!!

Next week is our last week of our Two Small Farms CSA box. If you would like to try it next year, sign-ups are being taken now, with discounts offered for full year registration. If you are new to CSAs, try the 4-week introductory package for new members at $88, about $22 a week for a large box of organic, local, seasonal veggies. Worth it!

3 comments

  1. There’s a recipe for Field of Greens soup on my Soup Chick blog; I make it with leftover lettuce, spinach, whatever is in the house.

  2. Kitchen Gadget Girl

    Yes you do! Field of Greens Soup. It sounds like any light green will do (as opposed to kale or chard, which are hardier). I think I am going to make this for dinner tonight!

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