Puree of Winter Vegetable Soup Recipe

Name: Puree of Winter Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra virgin olive oil; 1 medium onion, chopped; 1/2 pound leeks 1 large or 2 small, white and light green parts only, cleaned well and sliced; 1/2 pound carrots 2 large, peeled and sliced; 1/2 pound kohlrabi, trimmed, peeled and diced; 1/2 pound turnips, peeled and diced; 6 ounces potatoes 2 medium, peeled and diced; 1 1/2 quarts water, chicken stock or vegetable stock (see note); 2 fat slices ginger, peeled; 1 bay leaf; A couple of sprigs each thyme and parsley; 12 peppercorns; Salt; freshly ground pepper to taste

Servings: persons

1 tablespoon extra virgin olive oil
1 medium onion, chopped
1/2 pound leeks 1 large or 2 small, white and light green parts only, cleaned well and sliced
1/2 pound carrots 2 large, peeled and sliced
1/2 pound kohlrabi, trimmed, peeled and diced
1/2 pound turnips, peeled and diced
6 ounces potatoes 2 medium, peeled and diced
1 1/2 quarts water, chicken stock or vegetable stock (see note)
2 fat slices ginger, peeled
1 bay leaf
A couple of sprigs each thyme and parsley
12 peppercorns
Salt
freshly ground pepper to taste

1
Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven.
2
Add the onion.
3
Cook, stirring, until it begins to soften, about three minutes.
4
Add the leeks and a generous pinch of salt.
5
Cook, stirring often, until tender but not browned, about five more minutes.
6
Add the carrots, kohlrabi, turnips, potatoes and water or stock.
7
Bring to a boil.
8
Meanwhile, wrap the ginger, bay leaf, thyme, parsley and peppercorns in cheesecloth.
9
Tie them up to make a bouquet garni, and add to the pot.
10
Add salt to taste (about 2 teaspoons), reduce the heat, cover and simmer one hour.
11
Remove the cheesecloth bag, and discard.
12
Blend the soup until smooth with an immersion blender or in batches in a regular blender.
13
(Do not put the top on tight; cover the top with a towel to prevent hot splashes.)
14
Pour the soup through a strainer into a bowl; press the soup through the strainer with the back of a ladle or with a pestle.
15
Return to the pot and heat through.
16
Add lots of freshly ground pepper, taste and adjust salt, and serve.

292

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon extra virgin olive oil, 1 medium onion, chopped, 1/2 pound leeks 1 large or 2 small, white and light green parts only, cleaned well and sliced, 1/2 pound carrots 2 large, peeled and sliced, and more.

Yes, Puree of Winter Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Puree of Winter Vegetable Soup

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