November 6, 2011

Now that's it's fall, I'm getting in the habit of big cooking days on the weekend. This weekend I made my favourite vegetable soup for lunches all this week.

Hearty Winter Vegetable Soup

2 tbsp Olive Oil
4 Leeks (white and pale green parts only, sliced)
3 Celery Stalks, sliced
3 Carrots, cubed
2 Garlic Cloves, minced
1 pinch of Red Pepper Flakes
Salt and Pepper
5 1/2 cups of Stock
1 1/2 cups of Water
1 small Butternut Squash, cubed
2 Yukon Gold Potatoes, cubed
1 bunch of Swiss Chard, sliced
1 can of Beans (I like Romano Beans)
2 tbsp Lemon Juice
2 tbsp Fresh Mint, sliced
2 tbsp Fresh Dill, sliced

Heat oil in a large dutch oven. Add the first 6 ingredients and cook over medium high heat, stirring occasionally, for 7 minutes. Add stock and water and bring to a boil. Add squash and potatoes and bring back to a boil. Reduce heat, and simmer until veggies are tender, about 15 minutes. Stir in the greens and beans and return to a boil. Stir in lemon juice and herbs. Season to taste and serve.


Vincci said...

You have gorgeous handwriting, Sarah! Can't wait to try the recipe!

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