Recipe of the day-Hearty winter vegetable soup

 This cold weather really makes me want something nice and warm like soup! Soup definitely is my favorite thing during the winter months. Here is a great soup recipe from seriouseats.com, of course we'll replace the ingredients with organic ones. I can't wait to try this soup!

Ingredients

• 1 recipe Hearty Vegetable Stock, along with re-hydrated mushrooms from the stock
• 2 leeks, white parts only, split in half lengthwise, cut into 1/4-inch slices
• 1 medium carrot, diced
• 2 stalks celery, diced
• 1 large Yukon gold potato, diced
• 1 cup cooked chickpeas, rinsed and drained (or any other cooked canned bean)
• 1 small bunch kale, thick stems removed, leaves roughly torn
• 1 teaspoon soy sauce
• Kosher salt and freshly ground black pepper
• 1 tablespoon cornstarch mixed with 1 tablespoon water

• 1 to 2 tablespoons fresh juice from 1 lemon
• 2 tablespoons chopped fresh parsley leaves
• Extra-virgin olive oil

1. 1
   Chop reserved re-hydrated mushrooms kept from making Hearty Vegetable Stock into half-inch pieces. Add mushrooms, broth, leeks, carrot, celery, potato, chickpeas, kale, and soy sauce to a large saucepan. Bring to a boil over medium-high heat, reduce to a simmer, and cook, stirring occasionally, until potatoes are completely tender and beginning to fall apart, about 25 minutes. Stir in cornstarch slurry and allow to simmer 2 minutes longer.
2. 2
   Season to taste with salt and pepper, stir in lemon juice and parsley, and serve, drizzling extra-virgin olive oil into bowls as you eat.