french winter vegetable soup

Name: French Winter Vegetable Soup
Prep time: 20 min
Cook time: 30 min
Yield: 6
Ingredients: 6 cup(s) water; 4 tablespoon(s) olive oil; 2 teaspoon(s) 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

★★★★★ 1 Review

review

By Kathie Carr

@kathiecc

from North Liberty, IN

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

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★★★★★ 1 Review

serves 6-8

prep time 20 Min

cook time 30 Min

Ingredients For french winter vegetable soup

6 c

water
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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Categories & Tags for French Winter Vegetable Soup:

Vegetable Soup