Hearty Winter Vegetable Soup

Ingredients

• 1 recipe Hearty Vegetable Stock, along with re-hydrated mushrooms from the stock
• 2 leeks, white parts only, split in half lengthwise, cut into 1/4-inch slices
• 1 medium carrot, diced
• 2 stalks celery, diced
• 1 large Yukon gold potato, diced
• 1 cup cooked chickpeas, rinsed and drained
• 1 small bunch kale, thick stems removed, leaves roughly torn
• 1 teaspoon soy sauce
• Kosher salt and freshly ground black pepper
• 1 tablespoon cornstarch mixed with 1 tablespoon water
• 1 to 2 tablespoons fresh juice from 1 lemon
• 2 tablespoons chopped fresh parsley leaves
• Extra-virgin olive oil

Directions

1. Cut the re-hydrated mushrooms saved from the Hearty Vegetable Stock into 1/2-inch pieces.
2. In a large saucepan, combine the mushrooms with the broth, leeks, carrot, celery, potato, chickpeas, kale, and soy sauce. Set it over medium-high heat and bring it to a boil, then lower the heat to a gentle simmer. Cook, stirring now and then, until the potatoes are very soft and just starting to break down, about 25 minutes.
3. Stir in the cornstarch slurry and let the soup simmer for 2 more minutes.
4. Taste and adjust with salt and pepper, then add the lemon juice and parsley. Ladle into bowls and drizzle in extra-virgin olive oil as you eat.