Smooth mixed vegetable soup


Smooth mixed vegetable soup
Any vegetables you have, cut into small pieces, mixed with a shallot cooked in butter, cooked together then blended. Even better when it's cold outside.
344 K 4.1/5 (54 reviews)
Grade this recipe:
Keywords:
Last modified on: January 3rd 2014
For 6 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 1 hour 40 min.
Cooking: 30 min.
All in all: 2 hours 3 min.
When should you start or finish this recipe?
If you start now, at 1:40, you will finish around : 3:45.Change start time
To finish around 7pm, you'll need to have started before: 17:30.Change end time

Step by step recipe


Stage 1 - 30 min.
Smooth mixed vegetable soup
Peel and wash 3 carrots, 3 potatoes and 3 turnips.

Cut all in small pieces, or fine slices.

If you have a mandolin, it's very useful, and in that case make small sticks.

Stage 2 - 30 min.
Smooth mixed vegetable soup
Prepare ½ green cabbage, raw.

Stage 3 - 20 min.
Smooth mixed vegetable soup

Stage 4 - 5 min.
Smooth mixed vegetable soup
Wash and mince finely 1 shallot.

Stage 5 - 2 min.
Smooth mixed vegetable soup
In a big pan on medium fire, make melt 30 g butter and add shallot, salt and pepper.

Make cook without coloration 1 or 2 minutes.

Stage 6 - 3 min.
Smooth mixed vegetable soup
Add all vegetables and stir carefully, to well mix buttered shallot.

Note that is the secret of tasty soups, this mix will give them more taste and flavor than a simple water+vegetables soup.

Stage 7 - 2 min.
Smooth mixed vegetable soup
Add enough water to cover all, plus about 1 inch high.

Salt again.

Stage 8 - 25 min.
Smooth mixed vegetable soup
Make cook for about 25 minutes, covered, until vegetables are cooked and soft.

Stage 9 - 3 min.
Smooth mixed vegetable soup

Stage 10 - 3 min.
Smooth mixed vegetable soup
Serve if possible with some parsley, pepper on the table, and for the most greedy people around the table, some crème fraiche and butter.
Remarks
If you don't have these particular vegetables, use whatever you have. Try at least to include a chopped shallot.

Don't hesitate to make a lot at once, as soup keeps well in the fridge or freezer.
Keeping: Several days in the fridge, in a closed jar.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe40 RDI=20 %210 RDI=20 %30 RDI=4 %1,240 RDI=60 %5,180 RDI: 60 %
Per 100 g1 RDI=1 %9 RDI=1 %1 RDI=0 %50 RDI=3 %230 RDI: 3 %
Per person6 RDI=3 %40 RDI=3 %4 RDI=1 %210 RDI=10 %860 RDI: 10 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Sulfites, Milk
How much will it cost?
  • For 6 people : 3.50 €
  • Per person : 0.60 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Chocolate sauce
Chocolate sauce
This rich smooth chocolate sauce, with its full flavour, is one of the indispensable ingredients of profiteroles, but it can be used with many others desserts.
February 21th 2011305 K 24 35 min.
Chocolate mousse
Chocolate mousse
Here is a simple quick recipe for chocolate mousse. It is just necessary to be careful at the final stage, when mixing the melted chocolate and the beaten egg-whites.
February 21th 2011474 K3.7 40 min.
Quick courgette soup with cheese
Quick courgette soup with cheese
This really is an express recipe, less than 30 minutes from washing courgettes to serving soup.
October 13th 2010265 K5 30 min.
Stewed apple (compote)
Stewed apple (compote)
Here is a very basic but delicious recipe, and the pitfalls to avoid.
November 8th 20172.43 M 14.8 1 hour 15 min.
Gratin Dauphinois
Gratin Dauphinois
This recipe is a bit sensitive for people from Dauphiné (a French area around the city of Grenoble), many of them are sure to have the "true" recipe. Here is the version of the famous French chef Michel Guérard. The most interesting thing about gratin Dauphinois, is that it has a delicate hint of...
August 13th 2016388 K 25 1 hour 3 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-02-23)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page