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Winter Veggie Stew

Course Soup
Cuisine French
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 8 people
Calories 120 kcal

Ingredients

For the bouquet garni

  • 3 bay leaves
  • 2 tarragon stalks
  • 4 sage stalks
  • 3 thyme stalks
  • 3 rosemary stalks
  • 2 parsley bunches

For the soup body

  • 4 carrots
  • 2 celery stalks
  • 3 leeks
  • 3 garlic cloves
  • 2 turnips
  • 1 pound russet potatoes
  • salt and pepper to taste

Optional, to garnish

  • 1/4 cup creme fraiche
  • french bread
  • parmesan cheese

Instructions

Create the bouquet garni

  1. Wash all the herbs and stack them in a large pile, keeping the bay leaves in the center.

  2. Tie the herbs together with string. [See pictures below.]

Prepare the vegetables

  1. Wash, peel, and dice the carrots.

  2. Wash and dice the celery. You can use the entire stalk for this recipe.

  3. Wash and clean the leeks thoroughly, slicing all but the yellowy, innermost layers.

  4. Mince the garlic.

  5. Clean, peel, and dice the turnips.

  6. Clean and dice the potatoes.

Assemble soup

  1. Fill a heavy pot will 4 quarts of water and place over medium heat.

  2. Add 4 teaspoons each of salt and pepper.

  3. Add all the vegetables and the bouquet garni.

  4. Set to simmer for 45 minutes.

Blend.

  1. Remove bouquet garni.

  2. Blend soup to desired consistency using an immersion blender or a traditional blender. 

  3. Return to pot and mix in the creme fraiche.

  4. Serve warm, topped with bread and/or parmesan.

Recipe Notes

You can freeze this soup and it gets even better when you reheat it! Great for meal-preppers, who like to have go-to healthy meals in the freezer for a quick dinner on a busy weeknight!