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fruits and vegetables

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    My Leek, Carrot, Turnip and Celery Soup Recipe

    leek, carrot, turnip and celery soup

    Every few weeks, I fill up a Le Creuset Dutch oven with fresh vegetables and make a big batch of soup. I basically redo the same soup except that I change the vegetables. I usually mix vegetables that inspire me at the store with what is in my fridge. Being French means that my soup always starts with a roughly chopped mirepoix (celery, onions and carrots). Since I will puree my vegetable soup, I don’t need to be fancy on my cutting board.

    This week, my soup took shape from a big pack of leeks and 3 turnips that I bought a few days before. Here is this week recipe.

    Ingredients for my Leek, Carrot, Turnip and Celery Soup:

    • 2 Tbsp butter
    • 3 to 4 Tbsp olive oil
    • 3 large leeks, cut
    • 3 turnips, pealed and coarsely chopped
    • 6-7 large carrots, pealed and coarsely chopped
    • 3 crisp, leafy stalks of celery, coarsely chopped
    • optional (I put it because I had one in my fridge): 1 orange pepper, coarsely chopped
    • 3 cups chicken stock
    • salt and pepper to taste
    • 1 handful of minced parsley
    • 1 teaspoon of origano or thym
    • 1 teaspoon of savory (my favorite herb)

    Step by step instructions:

    • On low to medium heat (2 on my gas stove), heat the butter and 2 tablespoons of the olive oil in a Dutch oven or a large soup pot.
    • Add the leeks, carrots and celery to pot. Cook for 5 minutes with the cover. Stir from time to time
    • Add the turnips and orange pepper. Season the vegetables with the herbs, salt and pepper.
    • Stir. Add more olive oil. Continue to cook for 12 minutes with the cover. You want the vegetables to sweat.
    • Add the chicken stock. I want the flavour to mix together, which takes about 15 minutes of cooking.
    • Puree the soup directly from the pot with an immersion blender.
    • Enjoy now and later!

    In My Freezer

    I let the soup cool for 30 minutes and divide it into 12 single and double portion containers. I always store the soup in the freezer. As a mom with a young child, having a homemade soup ready to serve brings me peace of mind. I reheat it on the stove or the microwave and serve it to my hungry toddler boy while I cook dinner. Some nights, I eat a bowl of soup with him.

    Feel free to experiment with my soup recipe. Possible variations would be to switch the herbs for ground ginger or ground fennel. I prefer to use fat-free chicken stock but you could use water or a vegetable stock instead. Like I said at the beginning, get inspired by what is in your pantry and your fridge.

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