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 SoupPrint Recipe Pin Recipe Rate Recipe
- 1.5 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
- 4 medium carrots - chopped
- 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
- 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.
- 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.
- 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.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)