Yesterday, First Lady Michelle Obama joined Elmo, Rosita and students from DC, Virginia, West Virginia, and Maryland to harvest fruits and vegetables from the White House Kitchen Garden, which they later used to prepare a delicious lunch. Check out these veggie-filled recipes below!

First Lady Michelle Obama joins students for the annual fall harvest of the White House Kitchen Garden on the South Lawn, Oct. 30, 2013. (Official White House Photo by Chuck Kennedy)

Spiced Carrot Soup with Apples and Leeks

Makes 6 servings

Ingredients:

• 2 tablespoons olive oil
• 1 oinion peeled and diced into 1/2 inch slices
• 2 stalks of celery, sliced into 1/2 in thick pieces
• 1 leek, white part only, sliced into 2/3 inch pieces, washed
• 1 Granny Smith apple, peeled, cored and sliced
• 1 pound carrots, peeled and cut into 1/2 inch slices
• 1 bay leaf
• 2 cinnamon sticks
• 4 juniper berries
• 1 1/2 quarts vegetable stock
• 2 tablespoons honey
• Sea salt

Preparation:

1. In a medium pot, sweat the onion, celery and leeks until fragrant. Add the apples, carrots, bay leaf, cinnamon sticks and juniper berries. Let sweat for a few more minutes until the carrots soften. 
2. Add the vegetable stock and honey and let simmer for about half an hour. Blend in a mixer and strain through a fine chinoise. Add salt to taste. Serve immediately.

 
First Lady Michelle Obama joins students for lunch after the annual fall harvest of the White House Kitchen Garden on the South Lawn, Oct. 30, 2013.  (Official White House Photo by Chuck Kennedy.

Grilled Flat Bread with Turkey, Chopped Kitchen Salad, Hummus

Makes 4 servings

Ingredients:

For the Flat Bread:

• 4 pieces flatbread (could use a pre made sandwich wrap bread)
• 2 tablespoons olive oil
• 1 teaspoon chopped thyme
• 1 teaspoon chopped garlic
• Salt and pepper to taste

For the Wrap Filling:

• 2 ounces sliced roasted turkey (could use deli prepared turkey slices)
• 1 tablespoon hummus (see recipe below)
• 8 lettuce leaves, washed and spun dry
• 1 cucumber, peeled and finely sliced
• 12 sunburst tomatoes, cored, cut in half
• 1 green pepper, thinly sliced

For the Hummus:

• 1 15-ounce can chickpeas, drained and washed
• 2 tablespoons olive oil
• 4 tablespoons tahini paste
• 1 teaspoon harissa or hot sauce
• 1 teaspoon cumin
• 2 cloves garlic
• 4 lemons, juice
• Salt and pepper to taste

To Prepare Hummus:

1. Blend all the ingredients together in a food processor until emulsified.

Preparation:

1. In a small bowl, whisk together the olive oil, thyme, garlic and the salt and pepper. Brush both sides of the flatbread lightly. Grill on both sides until warmed and soft.
2. Set on a cutting board. Spoon the hummus in the middle area. Add the turkey slices. Layer the lettuce, tomatoes, cucumber and peppers. Season with salt and pepper to taste. Roll the sandwich wrap and cut in the middle.