french winter vegetable soup
(1 rating)
I love soup, especially in the winter. Here is a hearty winter vegetable soup.
(1 rating)
yield
6 -8
prep time
20 Min
cook time
30 Min
Ingredients For french winter vegetable soup
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6 cwater
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4 Tbspolive oil
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2 tspkosher salt
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2 mdyukon gold potatoes, peeled and diced
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3 mdleeks, white and pale green parts only, thinly sliced
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4 mdcarrots, peeled and diced
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3 mdparsnips, peeled and diced
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2 mdturnips or 1/2 rutabaga, peeled and diced
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1 smcelery root, peeled and diced
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1 smfennel bulb, trimmed, cored, and diced
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2garlic cloves, smashed
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freshly ground pepper to taste
How To Make french winter vegetable soup
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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
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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.
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