Wintervegetablesoup 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.

WINTER VEGETABLE SOUP



Winter Vegetable Soup image

This recipe is adapted from epicurious.com. It's full of flavor and is one of my favorite soups! I usually double it and freeze it for lunches.

Provided by Harriet

Categories     Yam/Sweet Potato

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 10

1 1/2 tablespoons olive oil
1 cup coarsely chopped onion
1 cup coarsely chopped parsnip (or turnip)
1 cup peeled cored and chopped apple (I usually use gala)
1 cup peeled chopped butternut squash
1 cup coarsely chopped carrot
1 cup peeled coarsely chopped sweet potato
4 1/2 cups vegetable stock
3 finely chopped garlic cloves (or to taste)
black pepper, to taste

Steps:

  • Heat oil in a large saucepan on med-high heat.
  • Sauté onion until translucent.
  • Add garlic, apple, parsnip, squash, carrot and sweet potato. Sauté for approximately 5 minutes.
  • Add vegetable stock and bring to a boil.
  • Reduce heat and simmer for approx 30 minutes, (or until vegetables are tender) Stirring occasionally.
  • Let cool slightly, puree and enjoy!

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