Winter vegetable soup

A recipe from cooking-ez.com

For 8 people, you will need:

• 1 2 turnips
• 2 150 g Brussels sprouts
• 3 150 g cauliflower
• 4 2 carrots
• 5 2 potatoes
• 6 1 onion
• 7 1 leek
• 8 50 g butter
• 9 2 cloves garlic
• 10 parsley (optional)
• 11 1 litre 500 ml water
• 12 2 chicken stock cubes (optional)
• 13 salt
• 14 pepper
• Total weight: 3,075 grams

Times:

Preparation	Cooking	Start to finish
40 min.	25 min.	1 hour

Step by step recipe

• 1: Peel, wash, dry and cut into 2 turnips strips.
  Set aside.
• 2: Prepare 150 g Brussels sprouts, cut into 4.
  Set aside.
• 3: Prepare 150 g cauliflower, cut into strips.
  Set aside.
• 4: Prepare 2 carrots, slice and set aside.
  Peel, slice and wash 2 potatoes.
  Set aside.
• 5: Prepare 1 onion.
  Reserve.
• 6: Prepare 1 leek, then chop.
  Set aside.
• 7: In a large saucepan over high heat, melt 50 g butter then add chopped onion and whole 2 cloves garlic, salt and pepper.
  Cook for one minute without browning.
• 8: Add all the vegetables and chopped parsley, and mix well.
  Cook for 2 or 3 minutes, stirring regularly.
• 9: Add 1 litre 500 ml water, 2 chicken stock cubes and salt.
• 10: Lower the heat and cook until the carrots are tender.
  Remove and discard the garlic cloves, then check the seasoning- your soup is ready.
• 11: Serve piping hot, in a bowl or on a plate.

Remarks

The proportions and numbers of vegetables are only guidelines, so don't hesitate to adapt them to what you have on hand.

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