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Le Chaudron recipe

Soupe légumes hivernale

Hearty winter vegetable soup

⏱ 45 minServes 6Easy200 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

  • 2carrots
  • 2turnips
  • 1parsnip
  • 2leeks
  • 2potatoes
  • 1onion
  • 1.5 L (6¼ cups)vegetable stock
  • 1bouquet garni
  • 2 tbspolive oil
  • 1 pinchsalt and pepper
  • 1 tbspchopped parsley
  • 2 carrots
  • 2 turnips
  • 1 parsnip
  • 2 leeks
  • 2 potatoes
  • 1 onion
  • 1.5 L (6¼ cups) vegetable stock
  • 1 bouquet garni
  • 2 tbsp olive oil
  • 1 pinch salt and pepper
  • 1 tbsp chopped parsley
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large pot or Dutch oven1 vegetable peeler1 chef’s knife1 cutting board1 wooden spoon6 soup bowls

03 — Method

  1. Peel all the vegetables and cut into 2 cm (¾ in) cubes.
  2. Split the leeks lengthwise, rinse out the grit and cut into 2 cm (¾ in) pieces.
  3. Slice the onion. Heat the olive oil in a large pot over medium heat.
  4. Sweat the onion and leeks for 5 minutes, then add the carrots, turnips and parsnip and cook for 5 minutes, stirring.
  5. Add the potatoes and bouquet garni and pour in hot vegetable stock to cover generously.
  6. Bring to a simmer, cover and cook gently for 30 minutes until all the vegetables are tender.
  7. Remove the bouquet garni and adjust the seasoning.
  8. Serve chunky, or blend until smooth. Sprinkle with chopped parsley.

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CategorySpecial diets