Hearty Winter Vegetable Soup Recipe

• 1 recipe
• , along with re-hydrated mushrooms from the stock
• 2 leeks, white parts only, split in half lengthwise, cut into 1/4-inch slices
• 1 medium carrot, diced
• 2 stalks celery, diced
• 1 large Yukon gold potato, diced
• 1 cup cooked chickpeas, rinsed and drained (or any other cooked canned bean)
• 1 small bunch kale, thick stems removed, leaves roughly torn
• 1 teaspoon soy sauce
• Kosher salt and freshly ground black pepper
• 1 tablespoon cornstarch mixed with 1 tablespoon water
• 1 to 2 tablespoons fresh juice from 1 lemon
• 2 tablespoons chopped fresh parsley leaves
• Extra-virgin olive oil

1. Chop reserved re-hydrated mushrooms kept from making
2. into half-inch pieces. Add mushrooms, broth, leeks, carrot, celery, potato, chickpeas, kale, and soy sauce to a large saucepan. Bring to a boil over medium-high heat, reduce to a simmer, and cook, stirring occasionally, until potatoes are completely tender and beginning to fall apart, about 25 minutes. Stir in cornstarch slurry and allow to simmer 2 minutes longer.
3. Season to taste with salt and pepper, stir in lemon juice and parsley, and serve, drizzling extra-virgin olive oil into bowls as you eat.

recipe, mushrooms, leeks, carrot, stalks celery, gold potato, chickpeas, kale, soy sauce, kosher salt, cornstarch, fresh juice from, parsley, extravirgin olive oil

Taken from www.seriouseats.com/recipes/2013/02/hearty-winter-vegetable-soup-vegan-recipe.html (may not work)