vegetable soup recipe

Inspired by Hearty Winter-Vegetable Soup from Meatless by Martha Stewart

Preparation time: 1 hour, Servings: 10


2 tbsp extra virgin olive oil

2 leeks, washed and chopped

3 celery stalks, chopped

3 carrots, chopped

2 garlic cloves, chopped

1 pinch crushed red pepper flakes

Salt and pepper to taste

5 cup stock

2 cups water

½ cup gluten free oatmeal

1 lb butternut squash

1 small head escarole finely chopped

1 ½ cups cooked chickpeas

1 lemon squeezed

2 tsp dried mint leaves

2 tsp dried dill



  1. In a large thick based pot add olive oil, leeks, celery, carrots, garlic, red pepper flakes, salt and pepper. Put pot on medium heat and sauté for 5 minutes.
  2. Add stock, water and oatmeal to vegetables and bring pot to a boil and let the soup simmer for 30 minutes.
  3. Next add butternut squash, escarole, and chickpeas. Let the soup boil for another 10 minutes.
  4. Finally add lemon, mint and dill stir soup and serve.