Living in France, I was always impressed by the bags of mixed vegetables, called soupe, sold in farmers’ markets and supermarkets alike. The bags usually included an onion, carrots and celery, a leek, a turnip or two and a bouquet garni consisting of a bay leaf, a sprig of thyme and another of parsley. I’ve added root vegetables to this ginger-scented soup, which is inspired by the many simple suppers I enjoyed in the homes of French friends.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 medium onion, chopped
- ½ pound leeks 1 large or 2 small, white and light green parts only, cleaned well and sliced
- ½ pound carrots 2 large, peeled and sliced
- ½ pound kohlrabi, trimmed, peeled and diced
- ½ pound turnips, peeled and diced
- 6 ounces potatoes 2 medium, peeled and diced
- 1 ½ 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
-
Nutritional Information
-
Nutritional analysis per serving (6 servings)
116 calories; 2 grams fat; 0 grams saturated fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 22 grams carbohydrates; 5 grams dietary fiber; 7 grams sugars; 2 grams protein; 482 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
Serves six
Preparation
- Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven. Add the onion. Cook, stirring, until it begins to soften, about three minutes. Add the leeks and a generous pinch of salt. Cook, stirring often, until tender but not browned, about five more minutes. Add the carrots, kohlrabi, turnips, potatoes and water or stock. Bring to a boil.
- Meanwhile, wrap the ginger, bay leaf, thyme, parsley and peppercorns in cheesecloth. Tie them up to make a bouquet garni, and add to the pot. Add salt to taste (about 2 teaspoons), reduce the heat, cover and simmer one hour. Remove the cheesecloth bag, and discard.
- Blend the soup until smooth with an immersion blender or in batches in a regular blender. (Do not put the top on tight; cover the top with a towel to prevent hot splashes.) 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. Return to the pot and heat through. Add lots of freshly ground pepper, taste and adjust salt, and serve.
- To make a quick vegetable stock, cut away the dark green outer leaves of the leeks, wash thoroughly, and simmer in a pot of water with the peelings from the carrots while you prepare your other vegetables. Strain, and use for the soup.
- Advance preparation: The finished soup will keep for three or four days in the refrigerator. Whisk before reheating.
1 hour 15 minutes
Dining and Cooking