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.