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Winter vegetable soup

Name: Winter vegetable soup
Prep time: 36 min
Cook time: 24 min
Total time: 1 h
Yield: 8 people
Cuisine: French
Ingredients: 2 turnips; 150 g Brussels sprouts; 150 g cauliflower; 2 carrots; 2 potatoes; 1 onion; 1 leek; 50 g butter; 2 cloves garlic; Parsley; 1 litre 500 ml water; 2 chicken stock cubes; Salt; Pepper

A warm, comforting winter vegetable soup whose recipe can be adapted to whatever vegetables you find on the market.

24 K 4/5 (3 reviews)212232

Duration

1 hour 5 min.

Difficulty

Easy

Last modified on: November 6^th 2026

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

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 for this recipe

Preparation

40 min.

Cooking

25 min.

All in all

1 hour 5 min.

Preparation 40 min.

Cooking 25 min.

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

Step 1 - ⌛ 5 min.

Peel, wash, dry and cut into 2 turnips strips.

Set aside.

Step 2 - ⌛ 7 min.

Prepare 150 g Brussels sprouts, cut into 4.

Set aside.

Step 3 - ⌛ 5 min.

Prepare 150 g cauliflower, cut into strips.

Set aside.

Step 4 - ⌛ 8 min.

Prepare 2 carrots, slice and set aside.

Peel, slice and wash 2 potatoes.

Set aside.

Step 5 - ⌛ 3 min.

Prepare 1 onion.

Reserve.

Step 6 - ⌛ 5 min.

Prepare 1 leek, then chop.

Set aside.

Step 7 - ⌛ 1 min.

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.

Step 8 - ⌛ 3 min.

Add all the vegetables and chopped parsley, and mix well.

Cook for 2 or 3 minutes, stirring regularly.

Step 9 - ⌛ 3 min.

Add 1 litre 500 ml water, 2 chicken stock cubes and salt.

Step 10 - ⌛ 20 min.

Lower the heat and cook until the carrots are tender.

Remove and discard the garlic cloves, then check the seasoning- your soup is ready.

Step 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.

Keeping: Several days in the fridge, in a closed jar.

Source: Homemade.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	1 g RDI=1 %	5 g RDI=2 %	1 g RDI=2 %	36 kcal RDI=2 %	150 kJ RDI=2 %
Per person	3 g RDI=5 %	19 g RDI=7 %	5 g RDI=7 %	137 kcal RDI=7 %	575 kJ RDI=7 %
Whole recipe	28 g RDI=43 %	151 g RDI=57 %	43 g RDI=59 %	1,099 kcal RDI=55 %	4,602 kJ RDI=55 %