Winter vegetable soup
A warm, comforting winter vegetable soup whose recipe can be adapted to whatever vegetables you find on the market.
5,999 3.5/5 (2 reviews)
1 hour
Easy
8 people
14 IngredientsLast modified on: March 9th 2025
2 turnips
150 g Brussels sprouts
150 g cauliflower
2 
2 
1 
1 
50 g 
2 
1 litre 500 ml 
2 
Times for this recipe
Preparation: 40 min.
Cooking: 25 min.
All in all: 1 hour
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.
Stage 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.
Cook for one minute without browning.
Stage 8 - 3 min.
Add all the vegetables and chopped parsley, and mix well.
Cook for 2 or 3 minutes, stirring regularly.
Cook for 2 or 3 minutes, stirring regularly.
Stage 9 - 3 min.
Add 1 litre 500 ml water, 2 chicken stock cubes and salt.
Stage 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.
Remove and discard the garlic cloves, then check the seasoning- your soup is ready.
Stage 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: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 30 RDI=10 % | 150 RDI=10 % | 40 RDI=7 % | 1,100 RDI=60 % | 4,610 RDI: 60 % |
| Per 100 g | 0 | 4 RDI=0 % | 1 RDI=0 % | 40 RDI=2 % | 150 RDI: 2 % |
| Per person | 3 RDI=1 % | 20 RDI=2 % | 5 RDI=1 % | 140 RDI=7 % | 580 RDI: 7 % |
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
Like these other recipes: Benoîton, Chorba, Seeded loaf, Praline, French onion soup, ... See them all 136
Cauliflower
Like these other recipes: Crunchy Cauliflower Salad with Lemon, Gratin with Parmesan flavours, Cauliflower and chickpea salad, Paella, Kervallon soup, ... See them all 49
Brussels sprouts
Like these other recipes: Brussels-Bombay salad, Quartet of brassicas with cream , Oven-roasted Sprouts, Roast Brussels sprouts with sage and lemon, Pork chops with a duo of brassicas, ... See them all 17
Butter
Like these other recipes: Rich hazelnut buttercream, Sausage mushroom and cheese crumble, Onion fondue, Scrambled eggs with butter-fried bread and fresh spinach, Gratin Dauphinois, ... See them all 471
Other recipes you may also like
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...April 3rd 20201.71 M 304.0 7 days 15 min.
Stuffed tomatoes and courgettes
A classic recipe of French family cooking, but with a more sophisticated filling.February 21th 2011343 K3.8 1 hour 50 min.
Pear sorbet
For a great pear sorbet, choose your fruit carefully: they should be perfectly ripe and full of flavour. You will get good results with williams, but any other variety of your choice will work.February 21th 2011335 K4 55 min.
Pannacotta and blackcurrant crumble
This is a glass of pannacotta, with a layer of blackcurrent coulis, and a crunchy almond crumble scatterd on top.February 21th 2011247 K3.8 1 hour 25 min.
How to slow cook meat
By cooking meat slowly with no added fat, it will become very tender - almost melt-in-the-mouth - and can be cut with a fork.November 6th 2011169 K5 4 hours 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-06-15)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
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.