Recipes Bites:

Hearty Vegetable Soup

Barrett Prendergast
Hearty Vegetable Soup


3 quarts of homemade chicken or vegetable stock
1 onion, peeled and diced
5 cloves of garlic, thinly sliced
1 leek, cleaned, halved, and cut into half moons
5 carrots, peeled and diced
4 celery stalks, diced
1/2 cup cauliflower florets, chopped
2 tomatoes, cored and diced
1/2 bunch kale, stalks removed, leaves torn into small pieces
1/4 bunch parsley, leaves removed
2 bay leaves
sea salt
freshly ground black pepper
good olive oil
cooked short grain brown rice (1/4 cup of rice per serving of soup)

The Prep

In a large stock pot, heat 4 tablespoons of olive oil over medium heat. Add the onion, garlic, carrots, celery, leek, cauliflower, and bay leaves. Stir to coat. Season generously with sea salt and pepper. Cook for 5 minutes stirring occasionally. As the vegetables begin to cook and soften, add the chopped tomatoes, parsley, and kale. Stir and cook for a couple more minutes just to soften. Slowly add stock, at least enough to cover all the vegetables if not a bit more. I like a lot of broth so it really depends on what ratio of broth to vegetables you prefer. Turn the heat down to a simmer and cook for 20 minutes, or until the vegetables are soft. Taste. Season with salt and pepper if necessary. Just before serving, stir a handful of fresh spinach leaves into the soup. In each individual soup bowl, scoop 1/4 cup cooked brown rice. Ladle the soup over the rice. Finish with freshly chopped parsley or dill and a drizzle of olive oil.

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