Hearty Veggie Soup Perfect For Cold Winter Days Recipes

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HEARTY WINTER-VEGETABLE SOUP



Hearty Winter-Vegetable Soup image

On a chilly day, this rustic soup -- made with potatoes, leeks, butternut squash, and escarole -- will warm you right up. Serve it with our Popovers.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 16

2 tablespoons extra-virgin olive oil
4 leeks, white and pale-green parts only, halved lengthwise, cut into 1-inch pieces, and washed well
3 celery stalks, cut on the bias into 1/2-inch-thick pieces
3 medium carrots, cut into cubes
2 garlic cloves, crushed
2 pinches of red-pepper flakes
Coarse salt and freshly ground pepper
5 1/4 cups homemade or store-bought low-sodium chicken stock
1 1/2 cups water
1 small (1 to 1 1/2 pounds) butternut squash, peeled and cut into cubes
2 Yukon Gold potatoes (about 12 ounces), cut into cubes
1 head escarole, cut into 1-inch-thick ribbons
1 can (15 ounces) chickpeas, drained and rinsed
2 tablespoons fresh lemon juice
2 tablespoons thinly sliced fresh mint
2 tablespoons thinly sliced fresh dill

Steps:

  • Heat oil in a large Dutch oven or stockpot over medium-high heat. Cook leeks, celery, carrots, garlic, red-pepper flakes, and 1 teaspoon salt, stirring occasionally, until leeks are translucent, about 5 minutes. Add stock and water, and bring to a boil.
  • Add squash and potatoes. Return to a boil. Reduce heat, and simmer, partially covered, until vegetables are tender, about 15 minutes. Stir in escarole and chickpeas, and return to a boil. Stir in lemon juice and herbs. Season with salt and pepper.

HEARTY VEGGIE SOUP - PERFECT FOR COLD WINTER DAYS!



Hearty Veggie Soup - Perfect for Cold Winter Days! image

I was desperately craving for a delicious hearty soup to warm me inside out and so I decided to make this easy veggie soup which is just perfect for a snowy day! I guarantee you that you'll love it!

Provided by gourmandelle

Categories     Vegetable

Time 45m

Yield 8 serving(s)

Number Of Ingredients 13

2 carrots, sliced
1 big onion, diced
1/2 cup celery root, diced
1/2 cup green peas
1 red bell pepper, diced
6 garlic cloves, sliced
1 (400 g) can , peeled chopped tomatoes
sea salt and pepper, to taste
1 tablespoon sunflower oil
2 tablespoons celery leaves, chopped
1 tablespoon dried parsley
1 tablespoon dry mixed vegetables (I used my homemade mix, you can find it here , but you can use any healthy, monoglutamate free, vegg)
fresh parsley, for garnish

Steps:

  • Heat the oil in medium pot.
  • Add diced onion and sauté until golden.
  • Fill two thirds of the pot with water. (6-8 cups of water).
  • Add condiments: salt, pepper, dry parsley, veggie mix.
  • Add sliced carrots, diced celery root, red bell pepper and peas.
  • Let it boil until all veggies are tender. (about half an hour).
  • Add chopped tomatoes, sliced garlic and celery leaves.
  • Let it boil for another 5 minutes.
  • Serve with fresh parsley on top. (Unfortunately I didn't have any -- ).

Nutrition Facts : Calories 49.7, Fat 1.9, SaturatedFat 0.3, Sodium 26.7, Carbohydrate 7.3, Fiber 1.9, Sugar 2.9, Protein 1.4

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