#Meatless Monday: Root Vegetable Soup

4 Feb

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This could also be called Kitchen Sink Soup because I tossed just about everything in there but the sink.  There is nothing more heartwarming, and no better way to use up vegetables that are just nearly past their prime than a big pot of soup.  Homemade soup is also a super inexpensive way to make a large quantity of food for leftovers or the rest of your lunches for the week.  Pair this with some crusty bread or homemade biscuits and you will be good to go on those cold winter nights!  Also, this soup can be easily reinterpreted.  Add different vegetables that you like or take out the ones I used that don’t tickle your fancy.  You absolutely cannot go wrong.

Root Vegetable Soup

Ingredients

  • 32 oz vegetable stock
  • 2 cups water
  • 15 oz can crushed tomatoes
  • 15 oz can chickpeas, drained
  • 2 carrots, chopped
  • 2 turnips, chopped
  • 2 zucchini, chopped
  • 1 medium, yellow onion, chopped
  • 3 garlic cloves, minced
  • 1 cup lentils
  • 2 handfuls kale, torn into bite-size pieces
  • 3 tbsp olive oil
  • Salt and pepper

Directions

Sauté onion, turnips and carrots in olive oil with a pinch or two of salt and a few turns of fresh ground pepper until just soft and slightly browned.  Add the garlic and sauté for two more minutes.  Transfer into a stock pot and add vegetable stock, water, tomatoes, chickpeas and lentils.  Bring to a boil and then turn down heat and let simmer until lentils are cooked (about 30 minutes).  Toss in kale and let wilt slightly.  Salt and pepper to taste and serve.

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