Vegetable Soup

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Vegetable Soup

Vegetable Soup

Vegetable Soup
Vegetable Soup

Number of persons

3 carrots

3 potatoes

2 leeks

1 onion

1 clove of garlic

1 shallot

20 g butter

2 tablespoons of oil

1/2 teaspoon cumin powder

1 sprig of thyme


To serve (optional)

2 tablespoons of homemade croutons

30 g Parmesan cheese shavings

1 tablespoon chopped flat-leaf parsley

2 tablespoons of olive oil

Total Time: 1h05
Preparation time: 25 min
Cooking time: 40 min
Peel the vegetables.
Chop the onion, shallot and garlic.
Chop the carrots, potatoes and leeks into coarse pieces.
Melt the butter and olive oil. Sauté the garlic, onion and shallot until tender and golden.
Then add the vegetables and mix to coat well with the fat. Leave them to cook for 5 minutes.
Then add the thyme sprig and cumin. Let the cumin heat up for about 1 minute, then add salt and pepper and cover with boiling water.
Leave to simmer and cover for 20-25 minutes. Check that the vegetables are tender, then remove the thyme and a little stock before blending (this will help to adjust the texture more or less thickly).
Place the soup in bowls or shallow plates and sprinkle with croutons, Parmesan shavings and parsley.
Drizzle with olive oil.

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