Hearty Winter Vegetable Soup

This comforting and nourishing winter vegetable soup is a celebration of seasonal produce, featuring tender Yukon gold potatoes, sweet carrots, earthy leeks, and nutrient-rich kale. Simmered in a flavorful homemade vegetable stock, enriched with rehydrated mushrooms, and finished with a touch of soy sauce, lemon juice, and fresh parsley, this soup delivers depth and balance in every spoonful. Thickened slightly with a cornstarch slurry, it achieves a velvety texture without compromising its wholesome nature. A drizzle of extra-virgin olive oil enhances the richness, making it a satisfying meal on its own or a perfect accompaniment to crusty bread. Ideal for cold evenings, this plant-based soup is both hearty and restorative, offering warmth and nourishment with every bite.

Ingredients (Makes 6 portions)

Base Ingredients

1 recipe Hearty Vegetable Stock, along with rehydrated mushrooms from the stock

Vegetables

2 leeks, white parts only, split in half lengthwise, cut into 6 mm (¼-inch) slices
1 medium carrot, diced
2 stalks celery, diced
1 large Yukon gold potato, diced

Legumes

240 g (1 cup) cooked chickpeas, rinsed and drained (or any other cooked canned bean)

Greens

1 small bunch kale, thick stems removed, leaves roughly torn

Seasoning

5 ml (1 teaspoon) soy sauce
Kosher salt and freshly ground black pepper, to taste

Thickening Agent

15 ml (1 tablespoon) cornstarch mixed with 15 ml (1 tablespoon) water

Finishing Touches

15-30 ml (1 to 2 tablespoons) fresh juice from 1 lemon
2 tablespoons chopped fresh parsley leaves

For Serving/Garnishing

Extra-virgin olive oil, for drizzling

Nutrition Information (per 100g)

Calories: 45
Fat: 1.2
Protein: 2.5
Carbohydrates: 8.5
Fiber: 2.1

Directions

Preparing the Ingredients

1. Chop the reserved rehydrated mushrooms into 1.25 cm (½-inch) pieces.

Cooking the Soup

2. In a large saucepan, combine the mushrooms, vegetable stock, leeks, carrot, celery, potato, chickpeas, kale, and soy sauce. Bring to a boil over medium-high heat, then reduce to a simmer.
3. Simmer, stirring occasionally, until the potatoes are completely tender and beginning to break down, about 25 minutes.

Thickening and Final Seasoning

4. Stir in the cornstarch slurry and allow to simmer for 2 minutes longer, until slightly thickened.
5. Season to taste with salt and pepper, then stir in the lemon juice and parsley.

Serving

6. Ladle the soup into bowls and drizzle with extra-virgin olive oil before serving.

Cookix's Secrets

Alternative Cooking Method

Prepare in a slow cooker by combining all ingredients and cooking on low for 6 hours.

Alternative Proteins

Swap chickpeas for lentils or diced tofu for a different texture and protein source.

Bold Flavor Enhancements

Add a pinch of smoked paprika or a dash of balsamic vinegar for extra depth.

Healthier Variation

Replace the cornstarch slurry with blended white beans for a natural thickener.

Ingredient Preparation

For a deeper flavor, sauté the leeks, carrots, and celery in olive oil before adding the broth.

Seasonal Tweaks

Substitute kale with spinach or Swiss chard for a lighter, springtime version.

Serving Suggestion

Pair with a slice of rustic sourdough bread or a side of roasted root vegetables for a complete meal.

Texture Enhancement

If you prefer a thicker soup, mash some of the potatoes against the side of the pot before serving.

Ask Cookix, your sous-chef