Krystyn Strother


Hearty Winter Vegetable Soup

Any vegetable can go into this soup. I will usually toss what is about to go bad in my fridge and it turns out great every time. 

winter soup


  • 4 leeks, white and green parts only
  • 2 Tbls olive oil
  • 3 celery stalks, chopped
  • 3 carrots, chopped
  • 2 garlic cloves, crushed
  • 2 pinches of crushed red pepper flakes
  • Sea salt + black pepper
  • 5 1/4 cups vegetable stock
  • 1 butternut squash
  • 2 Yukon gold potatoes (I substitute sweet potatoes sometimes)
  • 1 head escarole, cut into 1-inch-thick-ribbons
  • 1 1/2 cups cooked chickpeas
  • 2 Tbls fresh lemon juice
  • 2 Tbls thinly sliced mint leaves
  • 2 Tbls chopped dill


1 Halve leeks lengthwise and then cut crosswise into 1-inch pieces. Wash well in several changes of water, then drain.

2 Heat olive oil in a large heavy pot over medium-high. Cook leeks, celery, carrots, garlic, re 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. 

3 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 and serve.

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