Pure Vegetable Soup

Name: Pure Vegetable Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 serving
Ingredients: 25 g (1oz) butter; 1 onion; 1 medium carrot; 1 medium leek; 1 small turnip (French navet) or potato; 1 tablespoon french beans; 1 litre / 1.75 pints water; 2 ripe tomatoes; 2 tablespoon fresh peas from the pod; 1 teaspoon salt; freshly ground pepper; 1 tablespoon fresh tarragon or chervil; 1 tablespoon fresh parsley

User Reviews

5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
6
Calories
54 kcal
Course
Appetizer, Dinner
Cuisine
French, British

Pure Vegetable Soup

Iris Warren

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Quick to make and healthy, this vegetable soup recipe is low in calories and perfect for any time of year, using the freshest seasonal vegetables and fresh aromatic herbs.

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Ingredients

Servings

25 g (1oz) butter unsalted (or 2 tablespoon olive oil for vegans)
1 onion finely chopped
1 medium carrot finely sliced
1 medium leek outer leaves discarded, finely sliced
1 small turnip (French navet) or potato finely chopped into cubes
1 tablespoon french beans chopped (see notes)*
1 litre / 1.75 pints water
2 ripe tomatoes chopped
2 tablespoon fresh peas from the pod (if fresh in Spring - optional)
1 teaspoon salt
freshly ground pepper according to taste
1 tablespoon fresh tarragon or chervil finely chopped (stalks removed)
1 tablespoon fresh parsley finely chopped (stalks removed)

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Instructions

In a large pan, gently melt the butter over a medium heat (don't allow it to brown). Sweat the chopped onion, carrot, and leeks gently for about 5 minutes.
Add the turnip/potato, water, salt and pepper. Bring briefly to the boil, skimming off any impurities (foam) then immediately reduce the heat, cover but allow a little air to escape. Simmer for up to 15 minutes or until the vegetables are softened.
Add the tomatoes, peas (if using), and chopped fresh herbs. Cook for no more than a minute to retain the flavours and vitamins.

Notes

Inspired by Raymond Blanc's Fresh Vegetable Soup with Chervil recipe in his book, Mange. If you prefer your soups smooth, then liquidise with a hand blender or food processor.
Vegetable Alternatives: Adapt vegetables according to what's in season. As I personally don't like celery, I have replaced one stalk of it with a small turnip (French navet). Fresh peas from the pod are delicious, as are mini broccoli or cauliflower florets.
Stock: vegetable or chicken stock can be used in place of the water but I find it's not necessary when using the fresh herbs.