Monday, November 4

Healthiest Leek and Mushroom Soup Ever


Serves 6-8
White Space Inspiration: Lazy Sundays Cooking with the Kids

Build some white space into your weekend to cook this healthiest soup ever.  Enjoy with a baguette and good book.  Bon Appétit!
1 T of Olive Oil
1 1/2 cups of chopped leeks (2 small stalks- white/pale green parts only)
2 garlic cloves pressed
Fresh ginger (pinky sized piece cut in two)
2 t of minced fresh rosemary (optional)
1 14.5 ounce can of diced tomatoes in juice
5-6 cups of chicken or vegetable broth
1 large portobello mushroom diced into bite sized pieces
3 medium sized carrots peeled and cut 
2 stalks of celery cut
2C of diced green cabbage
1 C of corn
1 14.5 ounce can of black beans (rinsed and drained) *optional
1 bunch of kale (about 8 ounces), trimmed, center stalks removed, leaves coursely chopped

Heat oil in large pot over medium heat
Add leeks, salt and pepper until leeks soften (about 5 minutes)
Add diced mushrooms, garlic, ginger, and rosemary (optional). Increase heat to medium high and saute until mushrooms soften and begin to brown, stirring often (about 7 minutes)
Add carrots, celery, cabbage, corn and continue to stir (about 5 minutes)
Add canned tomatoes with juice and stir for a minute
Add rinsed and drained can of black beans
Add 5-6 cups of chicken or veggie broth (can be more or less broth as preferred) and cook for 25-30 minutes at medium low temperature
5 minutes before serving, add the diced kale until wilted (about 1 minute)
Add salt and pepper as needed
Chef Ideas
*For veggies to still be somewhat crunchy cook for 25 minutes and longer for softer veggies
*Rice, barley or pasta can also be added if desired
*Other fresh and seasonal vegetables may also be substituted other than the leeks and mushrooms

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