Ingredients:
1 small (1 to 1 1/2 pounds) butternut squash, peeled and cubed
2 Irish potatoes, cubed
3 medium parsnips, cubed
2 medium turnips or 1/2 rutabaga, cubed
4 leeks, chopped
3 carrots, cubed
1 small celery stalk, cubed
1 head of bok choy or swiss chard, shredded
1 small fennel bulb, trimmed, cored and cubed
5 1/4 cups of chicken or vegetable broth
2 cups water
2 tablespoons fresh lemon juice
2 garlic cloves, minced
red-pepper flakes
salt and freshly ground pepper
fresh mint and dill
extra-virgin olive oil
Cooking Instructions:
This simple yet hearty soup is sure to be an instant favorite!
In a large soup pot, saute leeks, celery fennel, carrots, garlic and red pepper flakes in about 2 tablespoons of oil over medium heat until leeks become translucent. Add the stock and water, and bring to a boil. Add squash, potatoes, parsnips, and turnips and return to a boil. Reduce heat and simmer about 15 minutes, or until vegetables are tender. Stir in the greens, the Swiss chard or bok choy, lemon juice, herbs and spices.
