Califonia Bountiful
Side Dish

Market Watch with Timaree Hagenburger: Green Garlic

This soup is all about color--and when it comes to veggies, color is all about protecting our cells. "More color means less cancer, heart disease and hypertension," says Timaree Hagenburger.

Timaree Hagenburger
The Nutrition Professor
Cosumnes River College, Sacramento

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Green garlic and rainbow veggie soup 

1 to 2 green garlic stalks (white and green parts), cleaned and chopped
1 medium red onion, diced
1 lb. purple potatoes, diced
2 to 3 rainbow carrots, diced
3 to 4 celery ribs, diced
2 tsp. dried thyme
1 tsp. black pepper
6 to 8 cups vegetable broth
2 cups shredded red/purple kale
1/4 cup chopped parsley
Juice of 1 lemon 


Combine green garlic, onion, potatoes, carrots, celery, thyme, pepper and broth in a large saucepot. Bring to a boil, then reduce heat to simmer until veggies are almost tender, about 20 minutes. Stir in kale and cook for a few minutes until tender. Stir in parsley and lemon juice and enjoy! 

The Nutrition Professor's Prep Smart, Eat Smart Tips:

• Reserve some of the green garlic tops to garnish the soup before serving.

• Be very thorough when cleaning the green garlic, as you would with leeks. Slice the stalks lengthwise and clean in between the layers under running water and/or soak in a bowl of ice water to loosen debris. 

• Any color veggies will do, but the more colorful, the better in terms of health-promoting potential. The pigments in the vegetables are the phytonutrients that act as antioxidants in our bodies.

• Low-sodium veggie broth or veggie broth base is always a good choice. Also, water can be substituted. 

Serves 2 to 4


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