Jeanne Killian posted on Full Belly Farm’s Facebook page:

May 6, 2013

It was hot last week so I looked up recipes for cold soups. Using a few as inspiration, I attacked my supply of Full Belly veggies. Chopped fresh onions and fennel bulb and sautéed with olive oil. Peeled some beets and chopped some potatoes, threw them into the pot. Chopped the last bit of arugula. Added vegetable broth. Whirled it all with my submersible blender (best purchase for my kitchen I ever made), added a dash of milk, and voila – a Soup with pretty shade of pink! I can eat it cold or now that it clouded up warm it up a little. Yummy.