Very vegetable soup


    The secret of my vegetable soup is in the stock! No water, no milk, no cream - just a good quality homemade stock if possible. If you use stock cubes, then do not add salt, or do so very carefully!

    8 people made this

    Serves: 8 

    • 1 large onion, chopped
    • 2 leeks, chopped
    • 5 carrots, chopped
    • 3 sticks celery, chopped
    • 1 large or 2 small turnips, chopped
    • 1 bouquet garni (thyme, bay leaves and parsley)
    • 1 tablespoon olive oil
    • 2 litres of stock (beef, vegetable or poultry)
    • salt and pepper to taste

    Prep:5min  ›  Cook:20min  ›  Ready in:25min 

    1. Sauté chopped vegetables in olive oil in a large pot for at least 5 minutes over medium heat. Season with salt and pepper. Add stock and bouquet garni and simmer over low heat for about 20 minutes.
    2. Remove the bouquet garni and put the soup in a blender and mix or use a hand blender and mix directly in the pot.
    3. Serve immediately and enjoy.

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