French Winter Vegetable Soup

Name: French Winter Vegetable Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6-8
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

By Kathie Carr
@kathiecc

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

Rating:

★★★★★ 1 vote5

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
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How to Make French Winter Vegetable Soup

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.

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