French Winter Vegetable Soup

Kathie Carr


I love soup, especially in the winter. Here is a hearty winter vegetable soup.

pinch tips: How to Slice & Mince Vegetables Like a Pro




20 Min


30 Min


6 c
4 Tbsp
olive oil
2 tsp
kosher salt
2 medium
yukon gold potatoes, peeled and diced
3 medium
leeks, white and pale green parts only, thinly sliced
4 medium
carrots, peeled and diced
3 medium
parsnips, peeled and diced
2 medium
turnips or 1/2 rutabaga, peeled and diced
1 small
celery root, peeled and diced
1 small
fennel bulb, trimmed, cored, and diced
garlic cloves, smashed
freshly ground pepper to taste

Directions Step-By-Step

In a large heavy saucepan, bring the water, 2 tablespoons of the olive oil, and salt to a boil. Add the onions, gold potatoes, leeks, carrots, parsnips, turnips or rutabaga, celery root, fennel, and garlic. Simmer, half-covered, until the vegetables are very tender, about 30 to 35 minutes. Pepper liberally
Ladle into bowls and drizzle about 1/2 teaspoon of the remaining olive oil over each serving. The soup will keep for up to 4 days, covered, in the refrigerator.

About this Recipe

Course/Dish: Vegetable Soup