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Potage aux Legumes (Green Vegetable Soup)

Potage aux Legumes (Green Vegetable Soup)

  • Prep

    25 m
  • Cook

    45 m
  • Ready In

    1 h 40 m
TRAVELR773

TRAVELR773

This smooth and flavorful vegetable soup is a family recipe. It can be served as an elegant first course, but we also find it makes great diet fare when eaten with a loaf of French bread.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 193 kcal
  • 10%
  • Fat:
  • 15.8 g
  • 24%
  • Carbs:
  • 11.7g
  • 4%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 1556 mg
  • 62%

Based on a 2,000 calorie diet

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Directions

  1. Cook onion and garlic in butter over medium high heat until onion is translucent, about 5 minutes. Add chicken stock, water, carrots, leeks, green onions, habanero peppers, spinach, and watercress. Bring to a low boil, and cook for 30 minutes, or until carrots are soft. Remove from heat, and allow to cool for 30 minutes.
  2. Puree in a blender or food processor until smooth. Return to the pot, and simmer on low heat for 15 minutes before serving. Serve with a drizzle of olive oil or vinegar, or both, if desired.
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Reviews

aakhtar2
9

aakhtar2

9/6/2008

This was almost perfect, but I would suggest the following modifications: Instead of the habaneros, which caused a lot of problems (to hands, eyes, and tongue), I would substitute 2 serranos. And also I would add 1/3 c. cream.

CMDCOOK
8

CMDCOOK

5/23/2007

Wonderful recipe! I did use the habanero pepper and loved it; DH and I like a little kick to our food. I did tweak it a little, though -- we are vegetarians so I subbed vegetable broth for the chicken broth. I also boiled then pureed a potato and a few broccoli stalks to make it creamy without adding fat. Also added a can of drained white cannelini beans to boost protein. Made a yummy hearty meal with crusty wholegrain bread -- will definitely make this again!

katja
7

katja

5/7/2009

Wow. Habeneros are HOT! If you want a little kick in your soup, use a 1/4 of a pepper. It won't look like much, but believe me, it will be enough. I used only 1 pepper (and was completely fooled by the small size). Holy cow, I can barely eat this soup it is so spicy. Completely burns going down. Otherwise, very delicious. You can even add some cilantro and coconut water or milk for some Asian influence.

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