All Recipes

Hearty Winter Vegetable Soup Recipe

Name: Hearty Winter Vegetable Soup Recipe
Prep time: 15 min
Cook time: 30 min
Cuisine: American
Ingredients: 1 cup cooked chickpeas, rinsed and drained; 1 large Yukon gold potato, diced; 1 medium carrot, diced; 1 recipe Hearty Vegetable Stock, along with re-hydrated mushrooms from the stock; 1 small bunch kale, thick stems removed, leaves roughly torn; 1 tablespoon cornstarch mixed with 1 tablespoon water; 1 teaspoon soy sauce; 1 to 2 tablespoons fresh juice from 1 lemon; 2 leeks, white parts only, split in half lengthwise, cut into 1/4-inch slices; 2 stalks celery, diced; 2 tablespoons chopped fresh parsley leaves; Extra-virgin olive oil; Kosher salt and freshly ground black pepper

Category
Soup
Cusine
American

What do you need?

How to make?

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

Chop reserved re-hydrated mushrooms kept from making Hearty Vegetable Stock into half-inch pieces. Add mushrooms, broth, leeks, carrot, celery, potato, chickpeas, kale, and soy sauce to a large saucepan. Bring to a boil over medium-high heat, reduce to a simmer, and cook, stirring occasionally, until potatoes are completely tender and beginning to fall apart, about 25 minutes. Stir in cornstarch slurry and allow to simmer 2 minutes longer. Season to taste with salt and pepper, stir in lemon juice and parsley, and serve, drizzling extra-virgin olive oil into bowls as you eat.