Winter Vegetable Soup
Soup recipe
1/3 cup extra virgin olive oil
2 leeks, thinly sliced
4 stalks of celery, sliced
4 heirloom carrots, cut into rounds
1 parsnip, cut into rounds
2 Yukon gold potatoes, diced
6 large garlic cloves, chopped
2 tsp paprika
2 tsp salt
1/2 tsp black pepper
1 lb delicata squash, chopped into long slivers
4 medium white squash, chopped into 1/2-inch rounds
1 – 14oz. can crushed tomatoes
5 cups water
2 Tbsp chicken consommé powder
1 tsp oregano
1 – 14oz. can garbanzo beans, washed and drained
Heat oil in a large pot over medium heat. Add leeks and celery and sauté for 3 minutes.
Add carrots, parsnip, potato and garlic.
Sauté the vegetables for 10 minutes, stirring often, until the vegetables soften.
Add the paprika, salt and pepper.
Add the delicata squash, white squash, tomatoes, water, consommé powder and oregano.
Bring to a boil, about 10-15 minutes.
Add garbanzos and cover with a tight lid. Reduce heat and gently simmer for about 15-20 minutes.
