Vegetable Potage

September 12, 2010 at 2:49 pm Leave a comment

Or for the non-French speakers, pureed vegetable soup. Served with croutons or crusty bread, it’s perfect when there’s a chill in the air. The measurements and ingredients offered are just a starting point for your own creation. I use this recipe to clean out my fridge and freezer. Frozen veggies work beautifully when fresh is less than inspiring, or you just can’t be bothered preparing a butternut squash.

1 large onion, roughly chopped
2 cloves garlic, smashed
2 carrots, roughly chopped
2 ribs celery, roughly chopped (this is the time to use the leaves as well)
1 large zucchini, or 2 small, sliced
1 sweet potato, peeled and roughly chopped
1/2 a butternut squash, peeled and roughly chopped
1 turnip, peeled and roughly chopped
1 cup chicken stock (optional for a vegetarian version)
tomato, any form or amount, fresh, jarred, canned, sauce, paste, it doesn’t matter
salt, pepper, oregano, and basil to taste
lots of water

Prepare all the veggies
throw everything into a stock pot
fill the pot with water to cover the veggies by about 3 inches
season well
cover, bring to a boil, and simmer for approximately 25 minutes
let cool slightly before pureeing in a blender in batches
reheat to serve, or freeze for later use
you may have to add more water if you find the soup is too thick for your taste

This recipe makes lots of soup

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Entry filed under: French, Low Carb, Main Course, Popular Ethnic Dishes, Sides & Salads, Vegetarian. Tags: , .

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