With an Arctic outbreak hitting the States next week, sending temperatures spiraling down, may we suggest cozying up at home, with good friends and family — and good food? Here, Chef Adam Ben’Ous shares his recipe for the perfect vegetable-filled soup of the season that will warm you from the inside out.

Ingredients
2 leeks, sliced (white part only)
2 garlic cloves, sliced
3 shallots, peeled and sliced
1 parsnip, peeled and sliced
1 small celery root, peeled and chopped
1 carrot, peeled and chopped
7 c pumpkin or squash, peeled, seeded and chopped*
1 c golden or white cauliflower, chopped
1 c white wine
7 c vegetable or chicken stock of choice
1 lemon, juiced
3 tbsp grape seed oil
3 tbsp toasted pine nuts
1 c Romanesco florets
1 c separated Brussels sprout leaves
1 tbsp olive oil
Salt and pepper to taste

Directions
In a large pot heat 2 tablespoons of grape seed oil over a medium low heat. Add leeks, garlic, shallots, parsnip, celery root and carrot. Cook for 7 minutes until the vegetables are soft and translucent. Add the pumpkin/squash and cauliflower. Cook for another 5 minutes stirring occasionally. Season with salt and pepper.

Increase the heat and add the white wine. Allow the alcohol to burn out, about 1 minute. Add 7 cups of stock and bring to a soft simmer for 10 minutes. Season with salt and pepper. Purée the soup in a blender. Add lemon juice and olive oil.

In a skillet heat 1 tablespoon of grape seed oil. Add the Brussels sprouts leaves and Romanesco and sauté until brown. Garnish soup with toasted pine nuts, Romanesco and Brussels sprouts.

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