Hearty Winter Vegetable Soup Recipe

Name: Hearty Winter Vegetable Soup Recipe
Total time: 30 min
Yield: 6
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

A quick and hearty vegetable soup with carrots, potatoes, leeks, and kale. 100% vegan, 100% satisfying.

How To Make Great Vegetarian and Vegan Soups

Hearty Winter Vegetable Soup Recipe

Active 2 mins

Total 30 mins

Serves 4 to 6 servings

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

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.

This Recipe Appears In

How To Make Great Vegan Soups

Nutrition Facts (per serving)
205	Calories
4g	Fat
38g	Carbs
7g	Protein

Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories	205
% Daily Value*
Total Fat 4g	5%
Saturated Fat 1g	3%
Cholesterol 0mg	0%
Sodium 1406mg	61%
Total Carbohydrate 38g	14%
Dietary Fiber 6g	23%
Total Sugars 7g
Protein 7g
Vitamin C 39mg	193%
Calcium 106mg	8%
Iron 3mg	18%
Potassium 827mg	18%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)