Hearty Winter Vegetable Soup
Hearty Winter Vegetable Soup is a gluten free, dairy free, lacto ovo vegetarian, and vegan recipe with 4 servings. For 86 cents per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 7g of protein, 16g of fat, and a total of 278 calories. If you have yukon gold potato, kale, chickpeas, and a few other ingredients on hand, you can make it. It works well as an inexpensive soup. 210 people were impressed by this recipe. It is brought to you by Serious Eats. From preparation to the plate, this recipe takes approximately 30 minutes. It will be a hit at your Autumn event. With a spoonacular score of 100%, this dish is awesome. Similar recipes are Hearty Winter Vegetable Stew, Hearty Winter Minestrone Soup, and Hearty, Healthy, Winter Minestrone Soup.
Servings: 4
Ingredients:
1 medium carrot, diced
2 stalks celery, diced
1 cup cooked chickpeas, rinsed and drained (or any other cooked canned bean)
1 tablespoon cornstarch mixed with 1 tablespoon water
2 tablespoons chopped fresh parsley leaves
1 small bunch kale, thick stems removed, leaves roughly torn
Kosher salt and freshly ground black pepper
2 leeks, white parts only, split in half lengthwise, cut into 1/4-inch slices
1 to 2 tablespoons fresh juice from 1 lemon
Extra-virgin olive oil
1 teaspoon soy sauce
1 large Yukon gold potato, diced
Equipment:
sauce pan
bowl
Cooking instruction summary:
Procedures 1 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. 2 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.
Step by step:
1. 1
2. Chop reserved re-hydrated mushrooms kept from making Hearty Vegetable Stock into half-inch pieces.
3. 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.
4. 2
5. 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.
Nutrition Information:
covered percent of daily need
