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Home Recipes
Soup

Hearty Winter Vegetable Soup

This hearty vegetable soup recipe is chock-full of winter vegetables like butternut squash, potatoes, escarole, and carrots. Chickpeas make it even more filling power while leeks and garlic add a savory backbone. It's an incredibly simple recipe that results in a flavorful, satisfying meal that will warm you up without weighing you down. Feel free to switch up the vegetables depending on what you have at home or the produce you prefer: sweet potatoes, parsnips, turnips, or other greens like chard or kale would all be excellent additions. Just don't skip the fresh lemon juice and herbs at the very end; they lend delicious acidity and brightness to the soup that you don't want to miss.

Ingredients :

    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 ½-inch-thick pieces
    3 medium carrots, cut into cubes
    2 garlic cloves, crushed
    2 pinches red-pepper flakes
    Coarse salt and freshly ground pepper
    5 ¼ cups homemade or store-bought low-sodium chicken stock
    1 small (1 to 1 ½ 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

Direction :

    Heat oil in a 6-8 quart 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 1 1/2 cups water, and bring to a boil.
    Add butternut 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.

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