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french winter vegetable soup

★★★★★ 1
a recipe by
Kathie Carr
North Liberty, IN

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

★★★★★ 1
serves 6-8
prep time 20 Min
cook time 30 Min

Ingredients For french winter vegetable soup

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

How To Make french winter vegetable soup

  • 1
    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
  • 2
    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.

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