French Winter Vegetable Soup
By
Kathie Carr
@kathiecc
1
I love soup, especially in the winter. Here is a hearty winter vegetable soup.
Rating:
★★★★★ 1 vote
Serves:
6-8
Prep:
20 Min
Cook:
30 Min
Ingredients
- 6 c
- water
- 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
- 2
- garlic cloves, smashed
- freshly ground pepper to taste
How to Make French Winter Vegetable Soup
- 1In 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
- 2Ladle 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 French Winter Vegetable Soup
Course/Dish: Vegetable Soup
