Thursday, December 28, 2006

Recipe: Winter Soup

Since we're heading into January, which in Ohio means some pretty bitter weather (yes, I hear you New Englanders, we don't have anything to complain about), I thought maybe a soup recipe would be good. Ok, another soup recipe. It's winter - you can't have too many soups!

So, if you liked my Dal Soup recipe, get your stock pot back out - here's a happily satisfying Winter Soup! This is a vegetarian recipe, but you can omit the cheese to make it vegan.

You'll need:

2 tbsp olive oil
2 leeks, sliced thin
2 cloves garlic, minced
2 zucchini, chopped (I use 1 yellow and one green)
4 cups vegetable broth (if you buy canned, make sure it says vegetarian vegetable broth on the label. For some reason, regular vegetable broth often has chicken stock. Go figure.)
4 chopped roma tomatoes or 2 14 oz cans chopped tomatoes
1 14 oz can chickpeas
8 oz frozen spinach, thawed
1 oz parmesan cheese
1/2 tsp basil
1/2 tsp sage

Stir-fry leeks, zucchini, garlic in oil for 2 min. Add these plus remainder of ingredients to stockpot. Bring to a boil, reduce heat and let simmer for 15-30 min.

Serve with french bread or pita slices.

Enjoy, and stay warm!

Lee aka The Veggie Guy

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