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Le Chaudron recipe
Soupe de légumes verts
Green vegetable soup
⏱ 35 minServes 4Easy150 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
200 g (7 oz)zucchini
150 g (5 oz)green beans
100 g (3½ oz)spinach
1leek
1medium potato
2 tbspolive oil
1liter (1 qt) vegetable stock
- 200 g (7 oz) zucchini
- 150 g (5 oz) green beans
- 100 g (3½ oz) spinach
- 1 leek
- 1 medium potato
- 2 tbsp olive oil
- 1 liter (1 qt) vegetable stock
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Wash all the vegetables, then slice the leek and cut the zucchini and potato into even dice.
- Trim the green beans and cut them into pieces, then soften the leek in olive oil for a few minutes.
- Add the zucchini, potato and green beans to the saucepan and stir for 1 minute over medium heat.
- Pour in the hot vegetable stock to cover, bring to a boil, then simmer over low heat for 20 minutes.
- Stir in the spinach at the end and cook 3 more minutes until wilted.
- Blend the soup with an immersion blender until velvety, adjust the seasoning and serve hot in bowls.
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