A comforting and generous soup that captures the essence of winter with its richly aromatic seasonal vegetables. This velvety and flavorful broth is perfect for warming up on cold winter days, best enjoyed with crusty bread.
⏱️70 min
📊Easy
👥6 servings
🍽️Soup
vegetarianbudget-friendlyfamilylight
Ingredients
400 gcarrots
250 gturnips
3 piècesleeks
300 gpotatoes
200 gceleriac
2 piècesonions
1.5 litrevegetable broth
3 cuillères à soupeolive oil
2 brinsfresh thyme
1 feuillebay leaf
2 pincéessalt and pepper
Instructions
1PREPARE THE VEGETABLES: Carefully peel all vegetables using a vegetable peeler. Cut the carrots, turnips and potatoes into regular cubes approximately 1.5 cm on each side to ensure even cooking. Thoroughly clean the leeks by splitting them in half lengthwise and rinsing under running water between each layer to remove any sand. Slice them into 1 cm thick rounds. Peel the onions and garlic, then finely chop them. Cut the celeriac into small cubes.
2SAUTÉ THE AROMATICS: Heat the olive oil over medium heat in a large Dutch oven or stockpot. Add the chopped onions and cook for 3-4 minutes, stirring regularly until they become translucent and release a delicious aroma. Chef's tip: do not let them brown too much; they should remain soft and lightly caramelized to create a savory base for your soup.
3ADD THE HARD VEGETABLES: Pour the carrots, turnips, potatoes and celeriac into the pot with the onions. Stir well for 2-3 minutes so that all vegetables are coated in oil and begin to release their flavors. You will see the vegetables begin to lightly color and release their natural aromas. This is crucial for developing a deeper and richer flavor in your soup.
4POUR IN THE BROTH AND HERBS: Add the hot vegetable broth (if you can heat it beforehand, it will shorten the cooking time even more). Add the fresh thyme sprigs and bay leaf. Bring the mixture to a boil over high heat, stirring occasionally, then reduce the heat to medium-low to maintain a gentle simmer. Chef's tip: the aromatic herbs should float freely to gradually infuse the entire soup.
5SIMMER SLOWLY: Let the soup simmer uncovered for 35-40 minutes until all vegetables are completely tender. Regularly test the cooking by piercing the vegetables with a knife tip: they should pierce very easily without resistance. The broth should become slightly opaque and rich in flavor thanks to the release of vegetable juices. Adjust the seasoning with salt and pepper to your taste.
6FINISH AND SERVE: Remove the thyme sprigs and bay leaf using a slotted spoon. You can leave the soup with visible vegetables for a rustic style, or partially blend it with an immersion blender to achieve a slightly creamy texture while keeping some chunks. Pour into deep, warm bowls. Chef's tip: you can enhance the soup with a drizzle of fresh olive oil, homemade croutons toasted in a pan, or some freshly chopped parsley. Serve immediately while the soup is piping hot.