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.
- 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.