Hearty Winter Vegetable Soup

• portions: 6 servings
• temps actif: 5 minutes
• temps total: 40 minutes

Ingrédients

1 recipe Hearty Vegetable Stock , along with re-hydrated mushrooms from the stock

2 leeks, white parts only, split in half lengthwise, cut into 1/4-inch slices

1 medium carrot, diced

2 stalks celery, diced

1 large Yukon gold potato, diced

1 cup cooked chickpeas, rinsed and drained (or any other cooked canned bean)

1 small bunch kale, thick stems removed, leaves roughly torn

1 teaspoon soy sauce

Kosher salt and freshly ground black pepper

1 tablespoon cornstarch mixed with 1 tablespoon water

1 to 2 tablespoons fresh juice from 1 lemon

2 tablespoons chopped fresh parsley leaves

Extra-virgin olive oil

Instructions

Chop reserved re-hydrated mushrooms kept from making hearty vegetable stock into half-inch pieces. Add mushrooms, broth, leeks, carrot, celery, potato, chickpeas, kale, and soy sauce to a large saucepan. Bring to a boil over medium-high heat, reduce to a simmer, and cook, stirring occasionally, until potatoes are completely tender and beginning to fall apart, about 25 minutes. Stir in cornstarch slurry and allow to simmer 2 minutes longer.

Season to taste with salt and pepper, stir in lemon juice and parsley, and serve, drizzling extra-virgin olive oil into bowls as you eat.

Nutrition

• Taille de Portion: Serves 4 to 6 (makes abo
• Calories: 205 kcal
• Lipides Totaux: 4 g
• Lipides Saturés: 1 g
• Lipides Insaturés: 0 g
• Cholestérol: 0 mg
• Sodium: 1406 mg
• Glucides Totaux: 38 g
• Fibres Diététiques: 6 g
• Sucres Totaux: 7 g
• Protéines: 7 g