Description
A comforting and healthy vegetable soup loaded with leeks, carrots, parsnips, celery, potatoes, peas, and kale simmered in a flavorful broth with herbs and a bright hint of lemon. Perfect for a cozy meal.
Ingredients
Scale
Vegetables
- 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
- 1 cup peas
- 1 cup kale, chopped
- 1 tablespoon chopped, fresh parsley
- Small squeeze of lemon
Liquids and Fats
- 3 tablespoons olive oil
- 2 tablespoons ghee or unsalted butter
- 6 cups vegetable broth or chicken broth
Seasonings
- Salt (to taste)
- Black pepper (to taste)
- 1 teaspoon dried parsley
- 1 teaspoon Italian seasoning
- 4 cloves garlic, pressed through garlic press
Other
- 1 (14.5 ounce) can whole tomatoes, drained and seeded, finely diced
Instructions
- Prepare Ingredients: Gather and prep all ingredients as listed. Quarter and thinly slice the white parts of leeks, dice carrots, parsnips, celery, and potatoes into small pieces. Drain and finely dice the canned tomatoes. Chop kale and parsley. Press garlic cloves.
- Sauté Vegetables: Place a medium-large soup pot over medium-high heat. Add ghee or butter and olive oil, allowing them to melt together. Add leeks, carrots, parsnips, celery, diced potatoes, and a pinch of salt and black pepper. Cook for 3 to 4 minutes until the vegetables begin to soften and become slightly translucent.
- Add Seasonings: Stir in Italian seasoning, dried parsley, and pressed garlic. Mix well to incorporate the flavors with the vegetables.
- Add Tomatoes and Broth: Add the diced tomatoes followed by the vegetable or chicken broth. Bring the mixture to a boil on high heat.
- Simmer Soup: Once boiling, reduce heat to a gentle simmer. Cover the pot and cook for 15 minutes until the vegetables are tender but still have a slight bite.
- Finish Soup: Turn off the heat. Stir in peas, kale, chopped parsley, and a small squeeze of lemon juice. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve: Ladle soup into bowls and serve hot for a nourishing meal.
Notes
- This soup is great for meal prepping and tastes even better the next day after the flavors meld.
- Ghee or butter can be substituted with all olive oil for a fully plant-based version, but butter adds richness.
- Use vegetable broth to keep this recipe vegetarian or chicken broth for deeper flavor.
- Adjust vegetable quantities based on preference or seasonal availability.
- For extra protein, add cooked beans or lentils before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 244 kcal
- Sugar: 6 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
