Krystyn Strother


Filtering by Tag: SOUP

Roasted Veggie Soup with Braised Mushrooms



Roasted Veggies:

  • 1 bunch carrots
  • 1 bunch beets, peeled and cut into wedges
  • 1 bunch pink radishes, stemmed and halved
  • 1 large sweet potato
  • Salt and pepper to taste
  • 1/2 teaspoon ground cumin
  • 6 garlic cloves finely chopped
  • 1 1/2 teaspoon honey
  • 2 Tablespoons olive or coconut oil
  • 1 1/2 teaspoon chopped fresh oregano

Preheat oven to 400F. Cube potato into 1 inch squares. Place veggies into bowl and set aside. In a smaller bowl combine salt, pepper, cumin, garlic, honey, oil and oregano. Pour over veggies and mix well. Spread vegetables in one layer on a parchment paper lined baking sheet. Roast for 40 to 50 minutes or until the vegetables are tender when pierced with a fork.

For the soup:

  • 1/2 lb. crimini and shitake mushrooms, sliced
  • chicken or veggie stock
  • high heat cooking oil or butter
  • arugula to garnish


1. Place 1 Tablespoon butter or high heat cooking oil in sauté pan on med-high heat. 

2. Add mushroom and cook until golden brown on one side, flip over and cook until golden brown on other side. 

3. Add enough stock to cover bottom of pan, reduce heat to low and simmer until liquid is dissolved, about 5-8 minutes.


1. Puree your leftover roasted veggies adding veggie or chicken stock until you have your desired consistency. Place in bowls and top with braised mushrooms and a small handful of arugula.

Creamy Broccoli White Bean Soup



  • 1 head broccoli (about 1 pound), cut into florets and thinly sliced
  • 2 Tbls olive oil
  • 1 onion, diced
  • 2 garlic cloves, thinly sliced
  • 1 1/2 cups cooked cannellini beans, drained and rinsed
  • 2 1/2 cups vegetable stock
  • 1 Tbls pine nuts
  • Shaved Parmigiano-Reggiano (optional)


1 Set a steamer basket or colander in a pot filled with 2 inches of boiling water. Add broccoli florets and stems in an even layer. Cover an steam until tender and bright green, about 3 minutes. Let cool slightly. Reserve 1/2 cup florets for garnish.

2 Heat olive oil in a medium pot over medium heat. Sauté onion and garlic until translucent, stirring often, about 6 minutes. Add beans and stock and bring mixture to a simmer. Remove from heat and stir in broccoli. Let cool slightly. Working in batches, puree soup in a blender until smooth, being careful not to fill blending container more than half way each time. Reheat after blending. Season with salt and pepper.

3 Top with pine nuts, toasted if you like and shaved cheese.

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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