Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light September 1997

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Yield:
7 servings (serving size: 1 cup)
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Ingredients

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Directions

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  • 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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Nutrition Facts

90 calories; calories from fat 4%; fat 0.4g; saturated fat 0.1g; mono fat 0.1g; poly fat 0.2g; protein 2.2g; carbohydrates 21.2g; fiber 3.3g; iron 1.4mg; sodium 309mg; calcium 47mg.
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