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Creamy Winter Vegetable Soup

Name: Creamy Winter Vegetable Soup
Prep time: 58 min
Cook time: 25 min
Total time: 1 h 23 min
Yield: 6 people
Cuisine: French
Ingredients: 2 carrots; 200 g cauliflower; 2 leeks; 3 turnips; 200 g celeriac; 1 raw beetroot; 200 g radishes; 1 onion; 1 chicken stock cube; 5 tablespoons olive oil; 250 ml liquid cream; 1 tablespoon mustard; salt; pepper

This is a very simple recipe: lots of winter vegetables cooked in chicken stock, then blended. The soup's special finishing touch comes from cream and a spoonful of mustard.

95 K 4.6/5 (31 reviews)

1 hour 25 min. difficulté

Easy

4.75 €

6 people

14 Ingredients

Last modified on: January 14^th 2015

For 6 people, you will need:

1 2 carrots
2 200 g cauliflower
3 2 leeks
4 3 turnips
5 200 g celeriac
6 1 raw beetroot
7 200 g radishes
8 1 onion
9 1 chicken stock cube
10 5 tablespoons olive oil
11 250 ml liquid cream
12 1 tablespoon mustard
13 salt
14 pepper
Total weight: 2,445 grams

Times for this recipe

Preparation: 60 min.

Cooking: 25 min.

All in all: 1 hour 25 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

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Step by step recipe

Stage 1

Choose your vegetables, preferably roots, such as celeriac, carrots, turnips, beetroot, black radishes, etc.

You should use a variety and aim for a balance with about the same weight of each, apart from strong-flavoured kinds, of which you will need less, or they are all you will taste. I am thinking in particular of celeriac and radishes.

Use pink rather than red beetroot if you can, otherwise the colour will be a strong reddish purple, which might not be very appealing - it's a matter of taste.

Stage 2 - 10 min.

Prepare 2 leeks and chop. Then chop the cauliflower fairly small (a mandolin is ideal for this).

Stage 3 - 40 min.

Peel and rinse the other vegetables and slice thinly (use a food processor) or cut into julienne sticks.

Stage 4 - 3 min.

Prepare 1 onion and slice thinly.

Stage 5 - 2 min.

Pour 5 tablespoons olive oil into a large saucepan or stockpot. When hot, add the onion, salt and pepper and cook for 2 minutes without colouring.

Stage 6 - 3 min.

Add all the other vegetables and mix well. Cook for 2 or 3 minutes, stirring frequently.

Stage 7 - 1 min.

Cover with 2 cm (1 inch) of water and add 1 chicken stock cube.

Stage 8 - 20 min.

Bring to the boil and cook on medium heat until the carrots are tender.

Stage 9 - 3 min.

Remove from the heat and blend thoroughly.

Stage 10 - 1 min.

Add 250 ml liquid cream, 1 tablespoon mustard and blend briefly once more. Your soup is ready.

Remarks

You can use any number of different vegetables, depending on what you have already or can find on the market. It is important to use a wide variety.

Keeping: Several days in the fridge in a sealed container. Freezes well.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	80 RDI=30 %	150 RDI=10 %	150 RDI=20 %	2,280 RDI=110 %	9,530 RDI: 110 %
Per 100 g	3 RDI=1 %	6 RDI=1 %	6 RDI=1 %	90 RDI=5 %	390 RDI: 5 %
Per person	10 RDI=5 %	20 RDI=2 %	30 RDI=4 %	380 RDI=20 %	1,590 RDI: 20 %