French Vegetable Soup is a colorful blend of many nutritious vegetables. This smooth, rich and aromatic soup is very easy to prepare and can be kept in the refrigerator up to about four days. You can experiment with the ingredients of this yummy soup, depending on the availability of the vegetables.
Water - 6 cups
Extra-virgin olive oil - 3 tablespoons
Salt – 2 teaspoons
Onion - cut into cubes - 1 medium
Yellow Finn (about ¾ pound) - peeled and diced - 2 medium
Leeks - white and pale green parts only - 3 medium
Carrots - peeled and diced - 3 to 4 medium
Parsnips - peeled and diced - 3 medium
Turnips peeled and diced - 2 medium
Celery root - peeled and diced - 1 small
Fennel bulb - trimmed, cored and diced - 1 small
Garlic cloves - finely smashed - 2
Freshly ground black pepper
Dispense 6 cups of water into a large non-sticking saucepan and bring it to boil.
Now add in 3 tablespoons of extra-virgin olive oil and 2 teaspoons of salt.
Use a wooden ladle to stir the water until the salt dissolves completely.
Stir in the peeled and diced onions, gold potatoes, leeks, carrots, parsnips, turnips, celery root, fennel, and garlic into the saucepan.
Now stop stirring and half cover the saucepan. Let the vegetable mixture simmer for about 30 to 35 minutes or until lightly soft.
Remove the vegetable mixture from heat and pour into an electric blender or food processor. Seal well and blend it until smooth and forms a thick puree.
Shift the mixture into the pan again and wait until starts boiling.
Remove from heat and divide the French Vegetable Soup among six medium soup bowls and dust with some freshly ground black pepper
Your French Vegetable Soup is ready; serve immediately!