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Multi-vegetable soup

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Preparation information

  • About 60 minutes
  • About 40 minutes cooking

Quantity

10 generous serves

Ingredients

  • 3 white potatoes
  • 3 pink or purple potatoes
  • 4 carrots
  • 4 zucchinis
  • 1 eggplant (small)
  • 5 tomatoes
  • 1 leek
  • 300g fresh mushrooms
  • ½ sweet potato (optional)
  • 2 onions
  • 2 bay leaves
  • ½ bunch of curly parsley (washed)
  • 2 garlic cloves
  • 4 sprigs of fresh savory thyme
  • 2 KubOr (Stock cubes)
  • 1 tablespoon of Vegeta
  • Olive oil
  • a handful of french style lentils (optional)
  • 150g smoked pork portion (optional)

Preparation

  • Wash the curly parsley then separate leaves and stalks
  • Peel onions and garlic cloves
  • Gently brush mushrooms to remove excess of dirty

Preparing the leek

  • Cut the dried/wilted ends of the leek
  • Open the leek in half
  • Cut in half to separate white and green parts
  • Slice the green part, about 1cm wide
  • Thoroughly wash the sliced leek
  • in cold water, 2 drops of white vinegar
  • like you're washing your hands with the leek
  • wash twice if the leeks are really dirty

Preparing the onions, garlic and parsley

  • Add olive oil in a frying pan
  • Bring to heat
  • Chop the onions
  • Thinly slice the garlic cloves
  • Thinly slice curly parsley stalks, 3mm wide
  • On low heat, cook until golden / light brown. This usually takes about 15 minutes
  • Set aside

Pre-cooking the leek

  • Reuse the pan unwashed
  • Add some olive oil
  • Gently stir fry the leek green part until reaching a lush and vivid green color (al dente)
  • Set aside

Cooking

In a large saucepan

  • Peel and dice the potatoes, the eggplant
  • Peel and thinly slice carrots, zucchinis and the sweet potato
  • Add the fried onions, garlic and parsley stalks
  • Add the partly cooked leek
  • Add the vegeta and stock cubes
  • Add 2 bay leaves
  • Remove thyme leaves from branch and add into the saucepan
  • [Add the sliced smoked pork portion (remove excess of fat)]{.optional}
  • [Add the lentils]{.optional}
  • Top with water

On high heat

  • Cover the saucepan
  • Bring to boil
  • Reduce to minimum heat and keep gently boiling
  • Stir soup to ensure it doesn't attach to the bottom of the saucepan
  • Cook until carrots are fully cooked
  • Remove bay leaves
  • Remove port portion and set aside

Finally

  • Blend everything together using a high power blender
  • Add butter and stir until completely melted

Serving

The soup can be served hot or cold

  • Add salt to your convenience
  • Add fresh cream or sour cream to your convenience
  • Serve with croutons or fresh bread
  • Optionally add cheese (like Cheddar or Gruyere)
  • Serve with pork slices

Conservation

  • While the soup is very hot, pour soup in large recipient (glass or metal only)
  • immediately cover with a large plate and let is cool down (that will take few hours)
  • when warm, replace plate with glad wrap
  • when cooled down, put the soup in the fridge
  • Serve the soup, cover it back and put it back in the fridge. Can be kept for 7 days without spoiling