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Winter vegetable soup

Winter vegetable soup
A warm, comforting winter vegetable soup whose recipe can be adapted to whatever vegetables you find on the market.
9,022 3.5/5 (2 reviews)
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duree1 hour difficultéEasy prix3.00 € pour combien8 people ingredients14 Ingredients
Keywords:
Last modified on: March 9th 2025
For this recipe: I want to make it (175×) I made it (190×) Comment Send to a friend Ask me a question Follow Printable Diaporama Vidéo
For 8 people, you will need:
Change to the quantities for:
4 people8 people16 people24 people
Times for this recipe
Preparation: 40 min.
Cooking: 25 min.
All in all: 1 hour
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - 5 min.
Winter vegetable soup
Peel, wash, dry and cut into 2 turnips strips.

Set aside.
Stage 2 - 7 min.
Winter vegetable soup
Prepare 150 g Brussels sprouts, cut into 4.

Set aside.
Stage 3 - 5 min.
Winter vegetable soup
Prepare 150 g cauliflower, cut into strips.

Set aside.
Stage 4 - 8 min.
Winter vegetable soup
Prepare 2 carrots, slice and set aside.

Peel, slice and wash 2 potatoes.

Set aside.
Stage 5 - 3 min.
Winter vegetable soup
Prepare 1 onion.

Reserve.
Stage 6 - 5 min.
Winter vegetable soup
Prepare 1 leek, then chop.

Set aside.
Stage 7 - 1 min.
Winter vegetable soup
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.
Stage 8 - 3 min.
Winter vegetable soup
Add all the vegetables and chopped parsley, and mix well.

Cook for 2 or 3 minutes, stirring regularly.
Stage 9 - 3 min.
Winter vegetable soup
Add 1 litre 500 ml water, 2 chicken stock cubes and salt.
Stage 10 - 20 min.
Winter vegetable soup
Lower the heat and cook until the carrots are tender.

Remove and discard the garlic cloves, then check the seasoning- your soup is ready.
Stage 11
Winter vegetable soup
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.
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 recipe30 RDI=10 %150 RDI=10 %40 RDI=7 %1,100 RDI=60 %4,610 RDI: 60 %
Per 100 g04 RDI=0 %1 RDI=0 %40 RDI=2 %150 RDI: 2 %
Per person3 RDI=1 %20 RDI=2 %5 RDI=1 %140 RDI=7 %580 RDI: 7 %
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: milk
How much will it cost?
  • For 8 people : 3.00 €
  • Per person : 0.40 €

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)
Water
Water

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Cauliflower
Cauliflower

Like these other recipes: Cauliflower and purple eggplant with Greek pesto, Winter cauliflower tabbouleh, Two-colour cauliflower salad, Thaï rice with small vegetables, Vegetable tartare, ... See them all 49

Brussels sprouts
Brussels sprouts

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Butter
Butter

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