Description
A comforting and wholesome vegetable soup packed with leeks, carrots, parsnips, celery, potatoes, peas, and kale simmered in a savory herb-infused broth, perfect for a hearty and healthy meal.
Ingredients
Scale
Main Ingredients
- 3 tablespoons olive oil
- 2 tablespoons ghee or unsalted butter
- 2 leeks (white part only), quartered and sliced thinly
- 3 carrots, peeled and diced small
- 3 parsnips, peeled and diced small
- 3 celery ribs, diced small
- 2 small red potatoes, peeled and diced small
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon dried parsley
- 1 teaspoon Italian seasoning
- 4 cloves garlic, pressed through garlic press
- 1 (14.5 ounce) can whole tomatoes, drained and seeded, and finely diced
- 6 cups vegetable broth or chicken broth
- 1 cup peas
- 1 cup kale, chopped
- 1 tablespoon chopped fresh parsley
- Small squeeze of lemon juice
Instructions
- Prepare Ingredients: Gather and prepare all ingredients as listed, peeling, dicing, slicing, and measuring them before cooking to ensure a smooth cooking process.
- Sauté Vegetables: In a medium-large soup pot over medium-high heat, add ghee or butter and olive oil. Once melted, add leeks, carrots, parsnips, celery, and diced potatoes with a pinch of salt and black pepper. Cook for 3-4 minutes until vegetables start to become slightly translucent.
- Add Seasonings: Stir in the Italian seasoning, dried parsley, and garlic to coat the vegetables and release their flavors.
- Add Tomatoes and Broth: Add the diced tomatoes followed by the vegetable or chicken broth. Bring the mixture to a boil, then reduce heat to a gentle simmer and cover the pot.
- Simmer Soup: Let the soup cook for 15 minutes, or until the vegetables are tender but still maintain a slight bite to preserve texture.
- Finish and Serve: Turn off the heat, stir in peas, kale, fresh parsley, and squeeze in some lemon juice. Taste and adjust salt and pepper if needed before serving hot.
Notes
- Use vegetable broth for a vegetarian or vegan option, or chicken broth for more depth of flavor.
- Adjust seasoning with salt and pepper gradually to suit your taste.
- Fresh herbs like parsley add brightness; substitute with dried herbs if fresh is unavailable but use less.
- For a creamier texture, blend a portion of the soup before adding peas and kale.
- This soup keeps well refrigerated for up to 4 days and freezes nicely for up to 3 months.
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 244 kcal
- Sugar: 7 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 5 g
- Cholesterol: 10 mg
