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My Simple Vegetable Soup

Serves : 4 people
Preparation : 20 minutes
Cooking : 20 minutes

Ingredients

Instructions

  • Remove the green leaves and the root end of the leek. Next, wash it:
    – Start by making a slit along its entire length – Remove the outer layer

    if it’s wilted – Rinse the leek from top to bottom, pulling the layers apart as you go, to remove any dirt that has settled there.

  • There you go—now you can slice it into rounds and add them to a pressure cooker or a large pot.
  • Scrub the carrots, rinse them, and slice them into rounds. Add them to the contents of the pot.
  • Peel the turnip and stud it with cloves. Add it to the pot.
  • Peel the onion by first cutting off both ends, then peeling the skin while keeping the knife pressed against the cutting board.
    Remove the core from the center of the onion, then thinly slice it.
    Add it to the pot.
  • Now it's the potatoes' turn! Rinse them quickly, peel them with a vegetable peeler, and cut them into chunks.
    Add them to the pot.
  • Finally, all you have to do is rinse the celery, trim the ends and the stems on the other side, and slice it into rounds.
    There you go—that was quick—and now you can add it to the pot with the rest of the vegetables.
  • Bring a pot of water to a boil to save time, and while it’s heating, sauté the vegetables over medium heat in a little olive oil, stirring occasionally.
    Season with salt and pepper to taste. 
  • When the water comes to a boil, pour it into the pot; it should cover the vegetables.
  • If you're using a pressure cooker, secure the lid, turn up the heat, and wait for the valve to start hissing. Then reduce the heat and let it cook for 15 minutes.
    If you are using a traditional Dutch oven or a saucepan, cover it and cook over low heat for 20 minutes once it returns to a boil.
  • Once the cooking is done, remove the lid after letting the steam escape from the pressure cooker.
    Remove the cloves from the turnip if you like, and using an immersion blender, blend the vegetables for as long as you like, depending on whether you prefer a chunky soup or a smooth purée.

    • Notes

    You can serve this soup topped with crème fraîche, grated Comté cheese, or Parmesan shavings that you can cut using a paring knife.