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
Directions: In a Dutch oven cook the first seven ingredients over medium heat, covered for 10-15 minutes. Now add the vegetable sock, bring to a boil, then lower heat to simmer. Cover & let cook slowly until everything is tender. Add swiss chard or collard greens, tomato and bell pepper. Let simmer for 5 minutes. Add herbs, soy sauce and lemon juice. Simmer for another 5 minutes. Serve with a few tablespoons of sour cream stirred into each bowl. Enjoy!

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