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A quick and hearty vegetable soup with carrots, potatoes, leeks, and kale. 100% vegan, 100% satisfying.
Recipe Details
Hearty Winter Vegetable Soup Recipe
Ingredients
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1 recipe hearty vegetable stock, along with re-hydrated mushrooms from the stock
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2 leeks, white parts only, split in half lengthwise, cut into 1/4-inch slices
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1 medium carrot, diced
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2 stalks celery, diced
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1 large Yukon Gold potato, diced
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1 cup cooked chickpeas, rinsed and drained (or any other cooked canned bean)
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1 small bunch kale, thick stems removed, leaves roughly torn
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1 teaspoon soy sauce
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Kosher salt and freshly ground black pepper
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1 tablespoon cornstarch mixed with 1 tablespoon water
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1 to 2 tablespoons fresh juice from 1 lemon
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2 tablespoons chopped fresh parsley leaves
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Extra-virgin olive oil
Directions
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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.
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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
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. |