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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