I really love this soup. The flavors are extremely unique with the dill, mint and lemon, which could catch you off guard, but hopefully only in a good way. :)
It's also packed full of nourishing vegetables, that'll surely zap any cold in an instant. Hope your palate likes it as much as I do. Mmmmm.
INGREDIENTS:
- 2 tablespoons extra virgin olive oil
- 4 leeks, white and pale-green parts only, halved lengthwise, cut into 1-inch pieces, and washed well.
- 3 celery stalks, chopped
- 3 medium carrots, peeled and cut into cubes
- 2 garlic cloves, minced
- 3 pinches of red-pepper flakes
- 1 1/2 teaspoons sea salt
- freshly ground black pepper, to taste
- 1 cup water
- 1 small butternut squash, peeled and cut into cubes
- 2 medium Yukon Gold potatoes, cut into cubes
- 2 cups spinach, roughly chopped
- 1 (15 oz) BPA-free canned garbanzo beans, drained and rinsed
- 5 tablespoons freshly squeezed lemon juice
- 3 tablespoons fresh mint, chopped
- 3 tablespoons fresh dill, chopped
DIRECTIONS:
1. Heat olive oil in a large soup pot over medium-high heat. Cook leeks, celery, carrots, garlic, red-pepper flakes, salt and pepper. Stir occasionally until leeks are translucent, about 5 minutes.
2. Add chicken broth and water, and bring to a boil.
3. Add squash and potatoes, and return to a boil. Reduce heat and simmer, partially covered, until vegetables are tender, about 15 minutes.
4. Stir in spinach and chickpeas, and return to a boil. Stir in lemon juice, mint and dill. Season with salt and pepper, and add more broth if needed, then enjoy!
Approximately 6-8 servings
(Adapted recipe from here)
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