French Vegetable Soup Recipe
French Vegetable Soup Recipe
Author: Cynthia Lee
Nutrition Information
- Serves: 3
- Calories: 50
- Fat: 1.5 g
- Saturated fat: 0.5 g
- Carbohydrates: 8 g
- Sugar: 3 g
- Sodium: 850 mg
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 5 mg
Recipe type: Appetiser
Cuisine: French
Prep time:
Cook time:
Total time:
French Vegetable Soup is a colorful blend of many nutritious vegetables. This smooth, rich and aromatic soup is very easy to prepare and can be kept in the refrigerator up to about four days. You can experiment with the ingredients of this yummy soup, depending on the availability of the vegetables.
Ingredients
- Water - 6 cups
- Extra-virgin olive oil - 3 tablespoons
- Salt – 2 teaspoons
- Onion - cut into cubes - 1 medium
- Yellow Finn (about ¾ pound) - peeled and diced - 2 medium
- Leeks - white and pale green parts only - 3 medium
- Carrots - peeled and diced - 3 to 4 medium
- Parsnips - peeled and diced - 3 medium
- Turnips peeled and diced - 2 medium
- Celery root - peeled and diced - 1 small
- Fennel bulb - trimmed, cored and diced - 1 small
- Garlic cloves - finely smashed - 2
- Freshly ground black pepper
Instructions
- Dispense 6 cups of water into a large non-sticking saucepan and bring it to boil.
- Now add in 3 tablespoons of extra-virgin olive oil and 2 teaspoons of salt.
- Use a wooden ladle to stir the water until the salt dissolves completely.
- Stir in the peeled and diced onions, gold potatoes, leeks, carrots, parsnips, turnips, celery root, fennel, and garlic into the saucepan.
- Now stop stirring and half cover the saucepan. Let the vegetable mixture simmer for about 30 to 35 minutes or until lightly soft.
- Remove the vegetable mixture from heat and pour into an electric blender or food processor. Seal well and blend it until smooth and forms a thick puree.
- Shift the mixture into the pan again and wait until starts boiling.
- Remove from heat and divide the French Vegetable Soup among six medium soup bowls and dust with some freshly ground black pepper
- Your French Vegetable Soup is ready; serve immediately!
Instructions
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1
Goes well with:
Caramelized Garlic Onion Bread
Caramelized garlic onion bread is the perfect way to enhance your food experience alongside any soup.
 - peeled and diced - 2 medium Leeks - white and pale green parts only - 3 medium Carrots - peeled and diced - 3 to 4 medium Parsnips - peeled and diced - 3 medium Turnips peeled and diced - 2 medium Celery root - peeled and diced - 1 small Fennel bulb - trimmed, cored and diced - 1 small Garlic cloves - finely smashed - 2 Freshly ground black pepper Instructions Dispense 6 cups of water into a large non-sticking saucepan and bring it to boil. Now add in 3 tablespoons of extra-virgin olive oil and 2 teaspoons of salt. Use a wooden ladle to stir the water until the salt dissolves completely. Stir in the peeled and diced onions, gold potatoes, leeks, carrots, parsnips, turnips, celery root, fennel, and garlic into the saucepan. Now stop stirring and half cover the saucepan. Let the vegetable mixture simmer for about 30 to 35 minutes or until lightly soft. Remove the vegetable mixture from heat and pour into an electric blender or food processor. Seal well and blend it until smooth and forms a thick puree. Shift the mixture into the pan again and wait until starts boiling. Remove from heat and divide the French Vegetable Soup among six medium soup bowls and dust with some freshly ground black pepper Your French Vegetable Soup is ready; serve immediately! 3.2.1284
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