Winter Vegetable Soup
Is hibernation starting to seem like a good idea?
Bit of a "cold snap" here (by Calif. standards), so here's a recipe for a hearty Winter vegetable soup to bring you comfort and joy! Stay cozy!
Winter Vegetable Soup:
1 TBS olive oil
1 TBS butter
1/2 tsp Herbes de Provence
2 cloves garlic, pressed
1 potato, peeled and diced
2 carrots, sliced
1 sweet potato, peeled and diced
1 small cauliflower, cut into small florettes
1 Qt Imagine Organic Vegetable broth
1/4 cup red lentils, rinsed
1 tsp tomato paste
1 tsp basil pesto
1 cup water (if desired, to make a more brothy soup)
1/2 bunch dinosaur kale, stems removed, torn into 2-3 " pieces
salt & pepper as desired
Remove the green part of the leek and the roots. Slice the leeks lengthwise into quarters, leaving the top part intact. Swish around in water and leave to soak for 5 mins to remove any dirt and grit that may have traveled into the leek. Slice.
Heat the olive oil in a large, heavy-bottomed saucepan and cook the leeks over low heat for 5 minutes. Add the potato, carrots, butter, garlic, and Herbes de Provence. Cover and cook over medium heat for 3-4 minutes (stir to avoid sticking). Add the cauliflower florettes and sweet potato and a couple of pinches of salt. Cover and cook 2-3 minutes.
Uncover, and add the vegetable broth. Bring to a boil, then turn down to a simmer. Add the red lentils, tomato paste, and basil pesto. Season. Simmer, partially covered for 10-15 minutes. Add the dinosaur kale and simmer until kale is just tender (about 8 minutes) and water if desired. Adjust seasoning and serve.
p.s. I enjoyed this soup with some crusty bread and creamy Havarti cheese.