Vegetable Potage

Prepared in most French homes throughout the winter, this soup can be served chunky or puréed. Always simple and fresh, vegetable potage varies according to the season. If you can't find all of the following vegetables, just use whatever you have on hand.

Yield: 7 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 90
  • Calories from fat: 4%
  • Fat: 0.4g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.2g
  • Protein: 2.2g
  • Carbohydrate: 21.2g
  • Fiber: 3.3g
  • Cholesterol: 0.0mg
  • Iron: 1.4mg
  • Sodium: 309mg
  • Calcium: 47mg


  • 5 cups water
  • 2 cups chopped peeled celeriac
  • 1 1/2 cups sliced carrots
  • 1 1/4 cups diced onion
  • 1 cup diced peeled potato
  • 1 cup chopped Granny Smith apple (1 large apple)
  • 1 cup sliced leek
  • 1/2 cup chopped peeled Jerusalem artichoke
  • 3/4 teaspoon salt
  • 3 thyme sprigs
  • 2 garlic cloves
  • 2 bay leaves


  1. Combine all ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 40 minutes or until vegetables are tender. Discard thyme and bay leaves. Place vegetable mixture in a blender in 2 batches; process until smooth.
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