Quick to make and healthy, this vegetable soup recipe is low in calories and perfect for any time of year, using the freshest seasonal vegetables and fresh aromatic herbs.
In a large pan, gently melt the butter over a medium heat (don't allow it to brown). Sweat the chopped onion, carrot, and leeks gently for about 5 minutes.
Add the turnip/potato, water, salt and pepper. Bring briefly to the boil, skimming off any impurities (foam) then immediately reduce the heat, cover but allow a little air to escape. Simmer for up to 15 minutes or until the vegetables are softened.
Add the tomatoes, peas (if using), and chopped fresh herbs. Cook for no more than a minute to retain the flavours and vitamins.
Notes
Inspired by Raymond Blanc's Fresh Vegetable Soup with Chervil recipe in his book, Mange. If you prefer your soups smooth, then liquidise with a hand blender or food processor.Vegetable Alternatives: Adapt vegetables according to what's in season. As I personally don't like celery, I have replaced one stalk of it with a small turnip (French navet). Fresh peas from the pod are delicious, as are mini broccoli or cauliflower florets.Stock: vegetable or chicken stock can be used in place of the water but I find it's not necessary when using the fresh herbs.