Friday, January 22, 2010

Hearty Winter Vegetable Soup


After my detox attempt ended, I will admit I went a little nuts with the food. Right back to my pre-New Year's resolution ways. But, I realize now that more than anything, I need balance. Soup is a great healthy lunch, or dinner. Especially when it's cold outside & I have no desire for a salad.
I picked up a recent issue of Martha Stewart Living & this recipe was inside. It makes a big pot of soup, so you can halve the recipe for a smaller crowd, or freeze the leftovers.

Begin by heating 2 tablespoons of olive oil in a large stockpot, or dutch oven, over medium high heat. Add 4 leeks {trimmed & sliced into 1" pieces}, 3 stalks of celery {sliced}, 3 carrots {diced} & 2 cloves of garlic {minced}. Stir in a 1/2 teaspoon of red pepper flakes & 2 teaspoons of kosher salt. Saute for about 5 minutes, or until the leeks are softened.

Add 5 1/4 cups of low-sodium chicken broth & 1 1/2 cups of water. Bring to a boil.

Add 2 Yukon Gold potatoes {peeled & chopped} & 1 small butternut squash {peeled & chopped}. Return to a boil. Reduce the heat & simmer, partially covered for 15 minutes, or until the vegetables are tender.

Stir in 1 small head of escarole {chopped} & 1 {15 ounce} can of chickpeas {drained & rinsed}. Return to a boil & cook until the greens are wilted, about 3 minutes. Stir in 2 tablespoons of freshly squeezed lemon juice, 2 tablespoons of chopped fresh mint & 2 tablespoons of chopped fresh dill.

Season with some additional kosher salt & freshly ground pepper, if needed & serve.

Hearty Winter Vegetable Soup

Adapted from Martha Stewart Living, January 2010
Serves 8

2 tablespoons olive oil
4 leeks, halved lengthwise & cut into 1" slices
3 stalks of celery, cut into 1/2" pieces
3 carrots, peeled & diced
2 cloves of garlic, minced
1/2 teaspoon red pepper flakes
2 teaspoons kosher salt
5 1/4 cups low-sodium chicken broth
1 1/2 cups water
1 small butternut squash, peeled & diced
2 Yukon Gold potatoes, peeled & diced
1 bunch escarole, chopped
1 {15 ounce} can chickpeas, rinsed & drained
2 tablespoons freshly squeezed lemon juice
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh dill

Heat the oil in a large stockpot, or dutch oven, over medium high heat. Add the leeks, celery, carrots, garlic, red pepper flakes & salt. Saute for about 5 minutes, or until the leeks are softened. Add the chicken broth & water. Bring to a boil.
Add in the potatoes & squash & return to a boil. Reduce the heat & simmer,
partially covered for 15 minutes, or until the vegetables are tender. Stir in the escarole & chickpeas. Return to a boil & cook until the greens are wilted, about 3 minutes. Stir in the lemon juice, mint & dill. Season with some additional kosher salt & freshly ground pepper, if needed & serve.
Click here for the printable recipe.

5 comments:

Karen said...

Wow, this really is a hearty dish! Leeks are one of my all-time favorite things. I bet this was so good!

Restaurang said...

wow awesome..I will taste it

Cocina Savant said...

this looks delcious and warming. i love the mint & chickpea combo :)

carmelita said...

Delicious and wholesome, would love some of this rght now!

benbes said...

this is a real winter soup, I love all kind of vegetables in it, especially chickpeas. just delicious.
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