With all the crazy of the holidays at its height, I thought I would help you all out and share one of our favourite winter soups. This Winter Vegetable Soup. Because right about now we are all trying to counter-act all the cookies and chocolate you have been eating. Just for the record, I’m about done.
The last day of school for the kiddies around here means J comes home with literally boxes and boxes of goodies. Literally. Boxes. I have more cookies and chocolate in my cupboard at the moment than my Mom has in her freezer. Add to his loot the holiday baking I’ve done and we are buried. I have serious chocolate issues right now. Which means I need a light meal… or three to get me through the week.
I love this soup because it is relatively easy and makes a huge amount. With just J and I and the kids eating I have enough soup to put exactly half of this in the freezer for another full meal. And sometime in January, when work schedules get all nutzo again, I will be prepared. Nothing better than a good soup in the freezer. It’s like finding money in the laundry.
Full of sweet winter vegetables this is a rich and comforting soup. I’ve used sweet potatoes, but winter squash will work just as well. I’ve also made this soup vegan by using full fat coconut milk. But feel free to use half and half if you prefer or if it is more handy. Either way, the soup will freeze just fine.
Soup night: Vegan winter soup
- 3-4 medium leeks one bunch, white and light green parts, thinly sliced
- 6 scallions thinly sliced
- 2 Tbsp olive oil
- 4 stalks of celery thinly sliced
- 3 parsnips peeled and chopped
- 4 medium red potatoes about fist sized, chopped (do not peel)
- 3 large sweet potatoes about 2 lbs, peeled and chopped
- 2 cups vegetable broth
- 4 cups water
- 1/2 tsp dried or fresh thyme
- 1 tsp salt
- 1/2 - 1 tsp pepper
- 1 cup coconut milk
- I usually slice leeks in half lengthwise then slice in half moons. Throw chopped leeks in a colander and swish under running water to remove any grit stuck between the leaves. Drain well.
- In large stock pot, heat oil over medium heat. Add leeks, green onions, celery and parsnips and cook until tender, 10-12 minutes. Stir occasionally.
- Add next 7 ingredients (all except for coconut milk) and bring to a boil. Reduce heat to a simmer, covered, until potatoes are tender. Approximately 10-15 minutes. Stir in coconut milk and heat through, do not boil, 5-10 minutes. Serve.
- To freeze, allow soup to cool and ladle into freezer bags. Remove all excess air and seal tightly. Lay flat to freeze. Will keep in freeze for about 1 month.