January 19, 2012
I’ve been in a soup mood lately. Besides loving a warm bowl of soupy goodness on a cold day, I love anything that involves only dirtying one pot.
Did I mention leftovers? Having premade lunches or a light dinner is another plus in my book. Yep, soup is the lazy cook’s lifeboat.
My sis-in-law passed this recipe along to me, and I’m glad she did! This soup is packed full of veggie goodness, and is so satisfying. I have to admit, when I saw brussell sprouts in the ingredient list, I was slightly worried.
My last encounter with said vegetable was as a child, and I distinctly remember the experience was not impressive.
I don’t know if my taste buds have matured, or I just had a bad batch of brussell sprouts, but this time around I really enjoyed them.
Swirl a little sour cream into your bowl right before eating, it really adds to the flavor. Don’t forget the crusty bread!
Winter Vegetable Soup
- 2 tbsp vegetable stock or olive oil
- 1 1/2 C. chopped leek
- 1 1/2 C. quartered brussel sprouts
- 1 C. acorn squash (or butternut squash, pumpkin or sweet potato, peeled and diced.)
- 1 large carrot, peeled and chopped
- 3/4 tsp pepper
- 2 cloves garlic, minced
- 3 C. vegetable stock
- 1 C. swiss chard or collard greens,(chopped and packed.)
- 1 tomato, diced
- 1 red bell pepper, diced
- 1 1/2 tsp marjoram or oregano
- 1 1/2 tsp dill weed
- 1/2 tsp dried basil
- 2 tsp soy sauce
- 1 tbsp fresh lemon juice
- sour cream