Ri[ff]ing Off Martha: Hearty, Healthy Winter Vegetable Soup

While most of my kitchen gadgets bow down to Ina, I reserve a few for queen Martha.  Tonight, after a week full of (quite literally) stuffing ourselves with stuffing, pie, casserole, ice cream, turkey, and more pie,  I was ready for something a little more lenient on the arteries.  I’m also feeling a bit run-down, and with a lot going on at work this week, I can’t quite afford to succumb to a cold.  Tonight, inspiration by Martha, substitution by Varina (basically, whatever we had on hand).

Hearty, Healthy Winter Vegetable Soup

  • olive oil
  • 4 leeks (white and green parts only), thoroughly washed, halved lengthwise and then sliced thinly
  • 2-3 carrots, peeled and diced
  • 2-3 celery stalks, diced
  • 1/2 onion, diced
  • crushed red pepper
  • 4 garlic cloves, crushed and loosely chopped
  • 6 cups vegetable stock
  • 1.5 cups water
  • 1 butternut squash, peeled and cut into cubes (again, highly recommend the pre-cut box at Trader Joe’s)
  • 1 potato, peeled and diced
  • 4-5 stalks baby bok choy
  • 1/2 bag baby spinach
  • 1 can Northern White beans, rinsed and drained
  • juice from 1/2 lemon
  • 2-3 stalks fresh rosemary (or whatever fresh herbs you have)
  • salt, pepper
  1. Heat 2-3 tablespoons olive oil over medium-high heat in a large saucepan or Dutch oven.  Cook leeks, carrots, celery, onion, garlic, a good handful of red pepper flakes, and a good dash of salt for about 5-8 minutes, or until the veggies are cooked down and translucent.
  2. Add stock and water.  Mix through and bring to a boil (will take a few minutes).
  3. Add squash and potatoes, mix through, and return to a boil.  Reduce heat and simmer, partially uncovered for about 15 minutes, or until potatoes and squash are tender.
  4. Stir in bok choy, spinach, and beans; bring back to a boil.  Add the lemon juice and rosemary and cook a few more minutes.
  5. Season with salt and freshly cracked pepper and serve with crusty bread.
veggies to the rescue
veggies to the rescue
straight from the oven
straight from the oven

(Cutting board a gift of the gifted Taylor Mardis Katz of Free Verse Farm.)

The Verdict:

The Husband put it best: “Just what the doctor ordered.”  Only we’re hoping for no doctors around here.  This is a soup for the rotation – really, it just gives me confidence that if you throw all good ingredients into a pot, you’ll get a good meal on your plate (or bowl).  Bonus: plenty of leftovers for the week ahead.

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varinaj

planning, cooking, eating and repeating.

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