My savory vegetable potage is a throwback to the French soups I grew up consuming (and loving). I’m all about serving meals that appears considerably fancy – however causes zero hassles within the kitchen. Rustic root greens, simmered and pureed is my concept of a refined soup that’s a lot higher than the sum of its elements. From slicing board to dinner desk in a half-hour.
My mother is staying with me in Tokyo for a few months. And he or she wasn’t right here for greater than a few days earlier than she requested I make my vegetable potage. Seems, after just a few evenings of soba ankake and savory miso soup, she was prepared for the hearty French fare she grew to like through the years we lived in Quebec. We’re each loopy for a blended veggie soup that appears fancy on the desk, however smacks with rustic, homey flavors. So I grabbed a crusty French baguette and made an additional large batch of soup, pondering we’d have leftovers. Guess I underestimated everybody’s urge for food. Ben and my mother made certain it was ALL gone that evening.
Vegetable potage (potage aux légumes) is a simmered French vegetable soup that’s pureed till it takes on a thick, easy consistency. I take advantage of a hand blender – however it works in a meals processor as properly. Root greens like carrots, potatoes and leeks are my go-to for this recipe.
Elements Wanted
Scroll to the recipe card on the backside of this web page for the total recipe steps and measurements.
- Olive Oil: I take advantage of this to rapidly sauté the aromatics. A great, first press olive oil imparts a grassy, peppery perfume to the soup.
- Garlic, Ginger and Celery: These are my major aromatics. Contemporary ginger specifically introduces a gradual, shimmering warmth with out making it spicy. And I really like nothing on the earth greater than the scent of pan fried garlic.
- Leek: Leeks add sweetness. Chop simply the white half – and a tiny little bit of the sunshine inexperienced. The darkish inexperienced bits are a lot too arduous and gained’t cook dinner in time.
- Vegetable Broth
- Potatoes and Carrots: I take advantage of carrots for sweetness and potatoes for silky heft.
- Salt and Pepper
Ingredient Variations
I all the time give myself loads of leeway when making soup. This makes it simple after I’m operating low on a specific ingredient – or assume one thing else may style higher. Listed here are just a few can’t miss pivots.
Use white onion as an alternative of leeks. Whereas leeks are sweeter, chopped white onion is an efficient stand in. Simply you should definitely chop and sauté the white onion till translucent earlier than making the soup.
Use much less ginger (or depart it out). Ginger is the one remotely spicy component on this soup. And, whereas it isn’t fiery by any means, it hits some individuals flawed.
Change the broth. If preserving it vegan isn’t a precedence, hen broth would make an important, savory different to the veggie broth.
How To Make It
- Begin the aromatics in a big pot with olive oil over medium warmth.
- Assemble, boil, simmer. Add the broth, carrots and potatoes to the pot. Stir and produce to a boil. Then decrease the warmth and simmer. See the recipe card under for timing.
- Puree the soup with an immersion blender (or in a meals processor) till easy.
- Season and serve. Easy salt and pepper to style.
Skilled Suggestions
You’ll want to wash every layer of the leek. Leeks are just like inexperienced onions in that there are a number of layers. And I’ve discovered that leeks from the grocery retailer typically occasions have grit hiding between these thick layers. So I all the time give them a rinse. A great way to open them up is to slice the tip off, then run a pointy chef’s knife down the center lengthwise. I then wash beneath chilly water, fanning out the layers till they’re clear.
Reduce the potatoes and carrots into (roughly) equal sizes. Positive, it’s a blended soup. However I simmer it to cook dinner the greens first. If the potatoes are all typically the identical dimension, they’ll cook dinner evenly – and I gained’t be attempting to mix a rogue chunk of undercooked potato. Identical concept with the carrots.
Storage and Reheating
Refrigerate leftover potage within the fridge (coated) for as much as 4 days. I wish to retailer mine in single serving containers for straightforward reheating.
Reheat within the microwave – or in a soup pot on the stovetop – till scorching. However I like consuming leftover vegetable potage chilly, proper out of fridge as properly. Your alternative.
* Potage will be frozen for as much as 3 months. Thaw frozen leftovers in a single day within the fridge earlier than reheating within the microwave.
* Whereas freezing this vegan recipe is protected, thawed pureed potatoes typically have a gummy, pasty texture. I’ve had good luck freezing this recipe as leftovers, however YMMV.
What I Serve With Vegetable Potage
My favourite factor on the earth is a crusty loaf of French bread alongside this blended soup. And the opposite evening, I went the additional mile and a made a cheese tartine, omg. However, after I need to fill the menu out (whereas sticking with the spirit of French soups), I’m going with salads and sandwiches. Listed here are just a few of my favorites:
And take a look at these different hearty soup and stew recipes: navy bean soup, fish stew, potato and onion miso soup, vegetarian break up pea soup, creamy mushroom curry, edamame vichyssoise, gradual cooker pinto beans, doenjang jjigae, Tuscan bean soup
Incessantly Requested Questions
The greens need to simmer to cook dinner previous to mixing. Chopping the potatoes and carrots means they’ll cook dinner extra rapidly than complete greens. And chopping in uniform sized chunks means every part will cook dinner evenly.
Sure! However you could need to mix the soup in just a few smaller batches. A blender stuffed with scorching soup is a weapon. Restrict the blender jar to half-full and all the time fasten the lid.
Sure to each. 100% vegan and gluten free as written. As all the time, individuals with wheat allergic reactions will need to learn the label on their vegetable broth to ensure it isn’t processed in a facility that additionally handles wheat.
Did you want this recipe? Are there modifications you made that you simply want to share? Share your suggestions and suggestions within the feedback part under!
Description
This vegetable potage seems to be fancy and tastes prefer it simmered for hours – however it’s truly a country blended vegetable soup I take from slicing board to dinner desk in simply over half-hour.
- Cook dinner the aromatics: In a big pot over medium warmth, add the olive oil and swirl it to evenly coat the underside of the pot. Add the garlic, ginger, celery and leek, and stir. Saute for two minutes.
- Boil the soup: Add the broth, potatoes, and carrots and stir. Flip the warmth to excessive and produce the soup to a boil. Flip the warmth right down to a effervescent simmer and cook dinner for 20 minutes, uncovered, till the greens are tender.
- Puree the soup: Flip the warmth off and use an immersion blender to mix the greens till the soup is easy. You too can switch the soup to a daily blender and mix till easy. You may want to do that in batches.
- Season and serve: Style the soup and season with salt and pepper if wanted. Serve scorching.
Notes
Retailer leftovers coated within the fridge for as much as 4 days.
Vitamin
- Serving Dimension: 1 serving
- Energy: 173
- Sugar: 9.5g
- Sodium: 920mg
- Fats: 5.7g
- Saturated Fats: 0.8g
- Unsaturated Fats: 0.8g
- Trans Fats: 0g
- Carbohydrates: 29.9g
- Fiber: 5.2g
- Protein: 2.7g
- Ldl cholesterol: 0mg
