Hearty Veggie Soup Perfect For Cold Winter Days Recipes

Steps:

• Heat oil in a large Dutch oven or stockpot over medium-high heat. Cook leeks, celery, carrots, garlic, red-pepper flakes, and 1 teaspoon salt, stirring occasionally, until leeks are translucent, about 5 minutes. Add stock and water, and bring to a boil.
• Add squash and potatoes. Return to a boil. Reduce heat, and simmer, partially covered, until vegetables are tender, about 15 minutes. Stir in escarole and chickpeas, and return to a boil. Stir in lemon juice and herbs. Season with salt and pepper.

Steps:

• In a stockpot, heat oil over medium-high heat; saute carrots, onions, celery and green pepper until crisp-tender. Add garlic; cook and stir 1 minute. Stir in remaining ingredients; bring to a boil. , Reduce heat; simmer, covered, until vegetables are tender, 1 to 1-1/2 hours. Remove bay leaf.

Steps:

• Heat the oil in medium pot.
• Add diced onion and sauté until golden.
• Fill two thirds of the pot with water. (6-8 cups of water).
• Add condiments: salt, pepper, dry parsley, veggie mix.
• Add sliced carrots, diced celery root, red bell pepper and peas.
• Let it boil until all veggies are tender. (about half an hour).
• Add chopped tomatoes, sliced garlic and celery leaves.
• Let it boil for another 5 minutes.
• Serve with fresh parsley on top. (Unfortunately I didn't have any -- ).

Steps:

• Heat the oil in a large saucepan, then gently soften the garlic without colouring. Tip in the swede, carrots and two-thirds of the thyme, then pour in the stock and milk. Bring to the boil, then simmer for 15 mins.
• Ladle a third of the soup into a blender, whizz until smooth, then pour back into the pan along with the beans. Check for seasoning, then return to the heat and warm through. Serve sprinkled with the remaining thyme and some warm, crusty bread rolls.