Soup with Winter Legumes

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November 5, 2015

A playful kaleidoscope of colors and flavors. Easy to make, rejuvenating in taste, the soup is a healthy delight for the cold winter days.


8-10 servings

½ medium size onion, minced

2 leeks (white to light green part), minced

2 medium size carrots, chopped to small cubes

2 golden Yukon potatoes, chopped to small cubes

6 mushrooms, halved lengthwise, cut to thinly slices

½ cup baby green peas, preferably fresh

½ stalk celery, minced

1 parsnip, cut to thin rounds

½ tablespoon fresh thyme

¼ tablespoon fresh oregano

1 bay leaf

4 leaves kale, steam trimmed, cut to small bites

2 teaspoon salt

1 teaspoon freshly ground black pepper

Optional – ½ tablespoon zest of fresh winter black truffle


1Heat 3 tablespoons of sunflower oil over medium heat in a deep stockpot.

2Add the minced onions and leeks. Cook them for a minute, until translucent. Add the legumes and mix well with the salt, pepper and fresh herbs. Sauté for another 5 minutes.

3Add 10 cups of water and simmer until potatoes are cooked.

4Ones the potatoes are done add the kale and the truffle zest. Turn the heat off and cover with a lid.

5Serve hot with rustic bread, preferably toasted on open flame.


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