Delicious, warming and chock-full of nutrients, this light vegetable soup is the perfect meal to have the day after overindulging. Featuring hearty winter fare — turnips, carrots, cabbage, potatoes and more — balanced with delicate, thoughtful seasonings, it will surely make its way into your cold-weather menu rotation. Just like grandmère used to make it…
Read on for how to make this delicious recipe by MFCH contributor, Franck Schmitt.
Photography by Franck Schmitt
This recipe originally appeared in the Jan/Feb 2020 edition of My French Country Home Magazine
- 2 turnips
- 2 carrots
- 1/4 cabbage
- 1 onion
- 1 leek
- 3 potatoes
- 1 clove of garlic
- 1 bouillon cube of vegetable stock or liquid vegetable stock (about 8 cups)
- A few stalks of parsley
- 2 tbsp olive oil
- Salt & pepper
- Croutons, to serve
Peel the vegetables. Slice the onion and garlic and cut all the other vegetables into small cubes.
In a large saucepan, add the oil and sauté the onion and garlic until transparent. Add the other vegetables and let them sweat for around 5 minutes.
Add the bouillon cube and 2 liters of water (if using), or pour in the vegetable stock to cover.
Season with a generous amount of salt and pepper, then cover and cook over medium heat for 35 minutes.
Rub small croutons with garlic, sprinkle atop soup and serve hot.