VALENTINE VEGGIE SOUP
1 h 30 min
30 min
1 h
2 Tbsp. olive oil
1 ½ onions, chopped
3 stalks celery, cut on bias
3 carrots (chopped into hearts as described below)
2 cloves garlic, crushed
2 pinches red pepper flakes
coarse salt & pepper, to taste
7 c. chicken broth
1 small butternut squash (1-1.5 lbs.), peeled and cut into cubes
2 Yukon Gold potatoes, cut into cubes
2 c. spinach, chopped or sliced
2 Tbsp. fresh lemon juice
1 tsp. dried dill weed (optional)
Preparation
For carrot hearts: Peel carrots. Using paring knife, cut a wedge out of the top the entire length of each carrot. Remove wedges. Use vegetable peeler to shave off sharp edges created by wedge. Shave each side of cylindrical bottom until they meet in a point, resulting in a long heart shaped carrot. Slice for heart-shaped pieces. For soup: Heat oil in large stock pot over med-high heat. Cook onions, celery, carrots, garlic and 1 tsp. salt, stirring occasionally, until onion is translucent, about 5 minutes. Add chicken broth and bring to a boil. Add squash and potatoes; reduce heat and simmer until vegetables are tender, about 15 minutes. Stir in spinach and return to boil. Stir in lemon juice and dill and season with salt and pepper to taste. Serve with love and fresh bread or crusty rolls.
