frenchsoupleekveganlowfatbeginnerstovetop

Soupe de légumes

Name: Soupe de légumes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: French
Ingredients: 200 g leek, white and light green parts only, well washed and thinly sliced; 180 g potato, peeled and diced small; 120 g carrot, peeled and diced small; 80 g celery stalks, diced small; 1 clove (5 g) garlic, finely chopped; 5 ml olive oil; 800 ml vegetable broth; 2 sprigs fresh thyme; 1 bay leaf; 4 g fine salt; 1 g black pepper, freshly ground; 5 g fresh parsley, finely chopped; 5 ml lemon juice

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.

30 min

2 servings

105 kcal

French

Ingredients

Base du potage

200 gleek, white and light green parts only, well washed and thinly sliced
180 gpotato, peeled and diced small
120 gcarrot, peeled and diced small
80 gcelery stalks, diced small
1 clove (5 g)garlic, finely chopped
5 mlolive oil
800 mlvegetable broth
2 sprigsfresh thyme
1bay leaf
4 gfine salt
1 gblack pepper, freshly ground

Finition

5 gfresh parsley, finely chopped
5 mllemon juice

Instructions

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.
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.
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.
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.
5
Stir in the parsley and lemon juice, taste, and adjust seasoning if needed. Serve hot.

Nutrition per serving

105 kcal

Calories

Protein

22g

Carbs

Fat

Fiber

Notes

•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.

Background

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.

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