French Winter Vegetable Soup

Kathie Carr


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


★★★★★ 1 vote

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
  • 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.

Printable Recipe Card

About French Winter Vegetable Soup

Course/Dish: Vegetable Soup

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