1 – Tbs olive oil
2 leeks, sliced thin
2 cloves garlic, chopped
This hearty winter vegetable soup is delicious served on its own as a soup or a “fake stew”, and it’s low-cal.
2 small zucchini, diced
1 small butternut squash, peeled, seeded, and diced
2 stalks celery, sliced
1 12-oz. can roasted tomatoes
2 cups chicken or vegetable stock
2 cups water
celery leaves, 1 – 2 bay leaves and 1 tsp peppercorns for a bouquet garnis
Salt and pepper to taste
Heat olive oil in an 8 – quart pot, and add leeks and garlic, cooking until fragrant. Add zucchini, squash and celery and heat for a few minutes until soft, then add the tomatoes, stock and water and bouquet garnis. Simmer until squash as cooked — at least 20 minutes. For a ticker, stew-like consistency, boil down to desired thickness.Remove bouquet garnis and serve.
