I was recently gifted a variety of microgreens from the company HAMAMA. First, I was skeptical, and I will tell you why: just about everything I grow dies. It doesn’t matter what it is, I usually fail horribly when it comes to growing my own foods or plants. I am sure it’s a mix of laziness and not really reading the instructions fully, but I digress.
Although I was side-eyeing this concept of easily growing your own food, I decided to give microgreens a try. And I am glad I did. There was very little effort on my part and the instructions noted on HAMAMA’s guide made it so straightforward and really hard to mess up.
If you’re thinking about growing your own microgreens, I encourage you to do it. They only take about 7-10 days to harvest and they are super easy to grow. My Energizing Kale microgreens grew up green, strong, and tall in just 7 days.
In addition to how easy it was to grow my own microgreens, they also contain higher levels of vitamins and carotenoids, about 5 times greater, than their mature counterparts. This is according to the USDA Agricultural Research Service.
It’s Time For Microgreens Soup!
When my microgreens were done vacationing in their soil, I knew it was time to do something with them. I didn’t want to make a salad or throw these greens in a smoothie, so I opted for a basic creamy potato stew that’s completely vegan, oil-free, and plant-based. Additionally, this soup is gluten-free for all of my gluten-free peeps.
For this soup recipe, you are more than welcome to experiment with seasonings and spices. Personally, I am a huge fan of garlic, so I added a generous amount of garlic powder and garlic salt. I may have actually used more than tablespoon of garlic powder, since I just usually shake the bottle liberally. I’ll let you know what I did in the recipe below.
If you want to use a vegetable stock instead, you can. Use the same amount of the stock as you would for the water.
- 1 cup onions, chopped
- 2 medium carrots
- 2 medium red potatoes
- ¼ cup Energizing Kale microgreens
- 2 cups water
- 4 bay leaves
- 1 teaspoon of garlic salt
- 1 teaspoon dry basil
- ¼ teaspoon paprika
- 1 tablespoon garlic powder
- A pinch of black pepper
- Before cooking anything, soak the potato pieces in cold water to remove some of the starch.
- Crank up the heat to medium and add about a tablespoon of water to your pot.
- Add the chopped onions. Cook until tender, about 5 minutes.
- Add another tablespoon of water. Turn up the heat to high. Throw in the carrots and potatoes.
- Stir often and add a bit of water a few times to prevent burning or sticking.
- Cook for about 4-5 minutes.
- Turn down heat to medium. Add the 2 cups of water, seasonings, and bay leaves.
- Cover and cook for about 10 minutes, or until potatoes are very tender.
- At the final 3 minutes, throw in your ¼ cup of microgreens.
- Remove all of the bay leaves.
- Carefully pour the soup until a blender. Blend until smooth – about 5 seconds.
- Transfer to bowl.
- Add additional microgreens on top + red pepper to garnish.