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Hearty Winter Vegetable Soup

Hearty Winter Vegetable Soup

[Photographs: J. Kenji Lopez-Alt]

About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Hearty Winter Vegetable Soup

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About This Recipe

Yield:Serves 4 to 6 (makes about 2 1/2 quarts)
Active time:2 minutes
Total time:30 minutes
This recipe appears in: The Vegan Experience: How To Make Great Vegan Soups

Ingredients

  • 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

Procedures

  1. 1

    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.

  2. 2

    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.

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