Vegetable soup is good for the soul. I came back from New York on Sunday with a pesky cold so I was in need of a soothing, veggie filled and comforting meal so I whipped up this hearty vegetable soup. After traveling and being off my routine I find that my body always craves veggies so this was the perfect way to pack a lot of veggies into one dish. This recipe is based off of the Barefoot Contessa's Veggie Soup but with a few tweaks.
...and after cooking! (served w/ a delicious piece of avocado toast of course). See below photo for cooking instructions.
What you need: (approx 6 servings)
1 lb organic potatoes largely diced
2 cups chopped onions (1 large whole white onion)
2 cups organic leeks chopped
1 lb diced organic carrots
3 quarts of organic chicken or vegetable stock
1 teaspoon of saffron
1 cup of haricot verts halved
2 cups organic baby spinach
salt & pepper to taste
*top with tomato, basil & garlic pistou - pistou recipe below
1/4 cup tomato paste
1 cup fresh basil
4 garlic cloves
1/3 cup olive oil
How to make:
Heat two tablespoons of good olive oil over medium heat with the chopped onion and cook for 10 minutes. Next place the potatoes, carrots, leeks and salt and pepper into a large pot and saute for another 5 minutes. Then add the stock and saffron threads and bring to a boil. Once it reaches a boil, bring it back down to a simmer and cover the pot. Cook for 30 minutes or until the veggies are tender. Then add the haricot verts and spinach and cook for another 15 minutes.
While the soup cooks for the last 15 minutes you should make the pistou. To make the pistou just throw all of the pistou ingredients into a food processor and combine them into a paste.
When you are ready to serve the soup, whisk in 1/4 of a cup of the pistou into the large soup pot and you will notice the soup turn a reddish color (see photo above). Serve in a bowl with an extra dollop of pistou and a side of avocado toast.
Let me know how yours turns out in the comments below. :)