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Hearty Winter-Vegetable Soup

Martha Stewart
  • minutes
  • Serves 12

INGREDIENTS

1

(1 to 1 1/2 pounds) butternut squash, small

3

Carrots, medium

3

Celery stalks

1 can

Chickpeas

2 tbsp

Dill, fresh

1

head Escarole

2

Garlic cloves

4

Leeks

2 tbsp

Mint, fresh

2

Yukon gold potatoes (about 12 ounces)

5 1/4 cups

Chicken stock, homemade or store-bought low-sodium

2 tbsp

Lemon juice, fresh

2 pinches

Red-pepper flakes

1

Salt and freshly ground pepper, Coarse

2 tbsp

Olive oil, extra-virgin

1 1/2 cups

Water