Today I shopped with Cory Cooperider, who was picking up ingredients for a beautiful vegetable soup.

She sautes garlic and onion in the stock pot, then adds veggie stock, about 8 cups, because she’s making enough for the week. To that she adds diced sweet potato, celery and carrots, and if she’s feeling like it, some green beans, too. Then, when the soup is nearly done, she throws big handfuls of chopped kale, chard, and collard greens (any combo will do) on top, seasons with Bragg’s, and adds a can of black beans.

It sounds great — and she says it works even in this warm weather we’re having! Yum!

By the way, Cory also let me know that the market is very generous with carrot tops and leftover greens, which she uses to feed the wild rabbits that live in her yard. As you may remember, we have some wild bunnies living in Mar Vista, and now I know where to get them some food!!

An original post by Sarah Auerswald.

Photos courtesy of Chelsea Magdaleno, my neighbor and a fantastic photographer.