Soupe de légumes

This soupe de légumes is light, fragrant, and deeply comforting, with sweet leeks, tender root vegetables, and the gentle perfume of thyme and bay. Slightly thickened by the potatoes rather than cream, it is a simple, low-fat French soup that still tastes warm and satisfying.

Nutrition · per serving

105kcal

3.1gProtein

22.4gCarbs

2.9gFat

4.6gFiber

2 servings

Ingredients

13 items

Base du potage

leek, white and light green parts only, well washed and thinly sliced200 g

potato, peeled and diced small180 g

carrot, peeled and diced small120 g

celery stalks, diced small80 g

garlic, finely chopped1 clove (5 g)

olive oil5 ml

vegetable broth800 ml

fresh thyme2 sprigs

bay leaf1

fine salt4 g

black pepper, freshly ground1 g

Finition

fresh parsley, finely chopped5 g

lemon juice5 ml

Tips

•If you prefer a smoother soupe de légumes, blend half the soup and return it to the pan.
•Small dice is the key to finishing within 30 minutes and getting evenly cooked vegetables.
•Use a good-quality vegetable broth with moderate salt so the flavor stays clean and the soup remains light.
•Serve with a slice of crusty bread if desired, though this will increase calories and add gluten.

Steps

1
Prepare the vegetables: wash the leek very thoroughly to remove grit, then slice it thinly. Dice the potato, carrot, and celery into small, even pieces so they cook quickly enough for a 30-minute recipe. Finely chop the garlic.
200 g leek, white and light green parts only, well washed and thinly sliced180 g potato, peeled and diced small120 g carrot, peeled and diced small80 g celery stalks, diced small1 clove (5 g) garlic, finely chopped
2
Heat a medium saucepan over medium heat. Add the olive oil, then the leek, carrot, celery, and garlic with a pinch of the salt. Cook for 4-5 minutes, stirring often, until the leek softens without browning; keeping the heat moderate preserves the soup's delicate flavor and keeps it light.
5 ml olive oil200 g leek, white and light green parts only, well washed and thinly sliced120 g carrot, peeled and diced small80 g celery stalks, diced small1 clove (5 g) garlic, finely chopped4 g fine salt
3
Add the diced potato, vegetable broth, thyme, bay leaf, the remaining salt, and the pepper. Bring to a boil over high heat, then immediately reduce to a gentle simmer. Cook uncovered for 15-18 minutes, until the potato and carrot are fully tender when pierced with a knife.
180 g potato, peeled and diced small800 ml vegetable broth2 sprigs fresh thyme1 bay leaf4 g fine salt1 g black pepper, freshly ground
4
Remove and discard the thyme sprigs and bay leaf. For a beginner-friendly texture, lightly crush some of the potatoes against the side of the pan with a spoon or potato masher while leaving most of the vegetables chunky; this thickens the soup naturally without cream.
2 sprigs fresh thyme1 bay leaf
5
Stir in the parsley and lemon juice, taste, and adjust seasoning if needed. Serve hot.
5 g fresh parsley, finely chopped5 ml lemon juice

Origin & History

Soupe de légumes is a classic home-style French vegetable soup, made in countless regional and family variations depending on season and pantry staples. Leeks, potatoes, carrots, herbs, and broth form a simple, economical base typical of everyday French cooking. It is valued for its comforting flavor, modest cost, and adaptability.

french soup leek vegan lowfat beginner stovetop

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Soupe de légumes

Steps

Prepare the vegetables: wash the leek very thoroughly to remove grit, then slice it thinly. Dice the potato, carrot, and celery into small, even pieces so they cook quickly enough for a 30-minute recipe. Finely chop the garlic.

200 g leek, white and light green parts only, well washed and thinly sliced180 g potato, peeled and diced small120 g carrot, peeled and diced small80 g celery stalks, diced small1 clove (5 g) garlic, finely chopped

Heat a medium saucepan over medium heat. Add the olive oil, then the leek, carrot, celery, and garlic with a pinch of the salt. Cook for 4-5 minutes, stirring often, until the leek softens without browning; keeping the heat moderate preserves the soup's delicate flavor and keeps it light.

5 ml olive oil200 g leek, white and light green parts only, well washed and thinly sliced120 g carrot, peeled and diced small80 g celery stalks, diced small1 clove (5 g) garlic, finely chopped4 g fine salt

Add the diced potato, vegetable broth, thyme, bay leaf, the remaining salt, and the pepper. Bring to a boil over high heat, then immediately reduce to a gentle simmer. Cook uncovered for 15-18 minutes, until the potato and carrot are fully tender when pierced with a knife.

180 g potato, peeled and diced small800 ml vegetable broth2 sprigs fresh thyme1 bay leaf4 g fine salt1 g black pepper, freshly ground

Remove and discard the thyme sprigs and bay leaf. For a beginner-friendly texture, lightly crush some of the potatoes against the side of the pan with a spoon or potato masher while leaving most of the vegetables chunky; this thickens the soup naturally without cream.

2 sprigs fresh thyme1 bay leaf

Stir in the parsley and lemon juice, taste, and adjust seasoning if needed. Serve hot.

5 g fresh parsley, finely chopped5 ml lemon juice

Origin & History