Winter Vegetable and Oat Soup

Winter Vegetable and Oat Soup

I really want to write about some pretty big stuff that's happened the past 5 days (Octavian turned THREE, my Dad came to visit and Octavian is starting preschool next week), BUT...

I'm eating my feelings thanks to this election and I kinda need both hands (my dear sweet dad bought a huge Panera coffee cake and I just can't stop eating it ALL).

Also, when I stop eating I start falling asleep because Daylight Savings? not at all what it used to be thanks to my 3 year old alarm clock who goes by the name Octavian. He goes off at 530am.

Anyway, yes, this election- a real nail biter. I'm going to just stop there and go back to eating my feelings....

Oh yeah, real quick. This soup- AMAZING! Every single part of it- especially the kale. Don't skimp on the kale :)

Winter Vegetable and Oat Soup

Prep Time: 25 minutes / Cook Time: 1 hour 30 minutes / Total Time: 2 hours (approx.)
Yield: 6-8 servings

Ingredients

1-2 tablespoons olive oil
1 yellow onion, finely chopped
1 medium leek, trimmed and thinly sliced
5 cloves garlic, minced
1 teaspoon Italian seasoning
10 ounces cremini mushrooms, thinly sliced
3-4 medium carrots, chopped
8-10 cups water or low-sodium vegetable broth
1 small head of cauliflower, roughly chopped
2 zucchini, chopped into small pieces
2 dried bay leaves
1/2 cup old-fashioned rolled oats
10 ounces chopped kale
salt + pepper, to taste

Instructions

  1. Over medium heat, heat olive oil in a large, heavy bottom stockpot or Dutch oven. Once hot, add onion and leeks and cook for 4-5 minutes, stirring frequently, or until onions are soft and fragrant. Add minced garlic, Italian seasoning and mushrooms to the pot and stir to combine. Cook for 3-4 minutes before adding the chopped carrots. Stir and cook for 1-2 minutes.

  2. Increase heat to high and carefully add 8-10 cups of water or vegetable broth to the pot. Stir in the chopped cauliflower, zucchini, and bay leaves to the pot and bring to a boil.

  3. Reduce heat to low, cover and cook soup for at least 45 minutes to 2 hours, or until all vegetables are soft and fully cooked. Carefully stir in the oats and chopped kale and continue to cook for 10-15 minutes. Season with a few generous pinches of salt (especially if you used water as the base) and fresh cracked pepper.

Enjoy!

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