Hearty Winter Vegetable Soup Recipe

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J. Kenji Lopez-Alt

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

Recipe Facts

Active: 2 mins
Total: 30 mins
Serves: 4 to 6 servings

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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

Directions

  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. 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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