Soupe aux légumes – Vegetable Soup

Soupe aux légumes

Au départ, j’ai fait cette recette sans avoir l’intention de la photographier ni de la partager sur mon blogue. J’ai tout simplement mélangé les légumes que j’avais sous la main avec des légumineuses et du basilic de mon jardin. Pendant que la soupe mijotait, ma mère est venue me dire à quel point ça sentait bon dans la cuisine et après y avoir goûté, elle m’a persuadé que je devais la publier. Voici donc ma recette de soupe aux légumes qui est excellente pour la santé grâce à tous les légumes qu’elle contient en plus d’être délicieuse! J’adore l’accompagner de pain de seigle grillé, d’un oeuf ou d’une poitrine de poulet grillée.

Ingrédients: 
3 zucchinis
1 tasse de broccoli
5 carottes, épluchées
1 patate douce
1 gousse d’ail, hachée
1 conserve (796 mL) de tomates en dés
2 tasses 1/2 d’eau
2 cuillères à soupe d’herbes de provence
1 conserve (540 mL) de pois chiches, rincés et égouttés
1/2 tasse de fèves d’edamame
1 tasse d’épinards
Une poignée de basilic frais, haché
Sel, poivre

Commencer par bien laver les légumes, les éplucher (si nécessaire) et les couper en morceaux. Dans un gros chaudron, déposer les légumes, les tomates en dés, la gousse d’ail, l’eau et les herbes de provence. Assaisonner et puis laisser mijoter à feu doux pendant 30 minutes ou jusqu’à ce que les légumes soient cuits. Dix minutes avant la fin de la cuisson, ajouter les pois chiches, les fèves d’edamames, les épinards et le basilic et rectifier l’assaisonnement au besoin.

Vegetable Soup

At first, I did this recipe without the intention of photographing it or sharing it on the blog. I simple mixed veggies I had on hand with some beans and fresh basil from my garden. While the soup was simmering, my mom came into the kitchen saying how amazing it smelled. After tasting it, she convinced me to post the recipe so you could all enjoy it too. So here is my vegetable soup recipe which is so healthy thanks to all the veggies it contains but also absolutely delicious ! I love serving it with grilled rye bread, an egg or some grilled chicken breast.

Ingredients:  

3 zucchini
1 cup broccoli
5 carrots, peeled
1 sweet potato
1 clove garlic, chopped
1 can (796 mL) diced tomatoes
2 1/2 cups water
2 tablespoons herbs de provence
1 can (540 mL) chickpeas, rinsed and drained
1/2 cup edamame
1 cup of spinach
A handful of fresh basil, chopped
Salt pepper

Start buy washing the vegetables, peeling them (if necessary) and chopping them into bite-size pieces. In a large pot, place the vegetables, diced tomatoes, crushed garlic clove, water and herbs de provence. Season and then let simmer on low heat for 30 minutes or until vegetables are cooked. Ten minutes before the end of cooking, add the chickpeas, edamame, spinach and basil and adjust seasoning if necessary.

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4 thoughts on “Soupe aux légumes – Vegetable Soup

  1. I have not made a vegetable soup for some time, but this seems like the perfect new recipe to try! I find very few recipes that keep their soups so chunky as this one is and I love that all the ingredients are still so prominent! Shannon, What should I be looking for in consistency in the vegetables to know they have thoroughly cooked enough after simmering for about 30 minutes? I don’t want them to become too mushy, but I was wondering if you had any suggestions to tell when the vegetables have cooked thoroughly enough to place the final ingredients in so it can soon be taken off the heat. Either way, I’m excited to try this soup as soon as possible!

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    1. Hi Seema! I also love chunky soups 🙂 Usually if I can easily pierce the vegetables with a fork then I know it’s time to turn the heat down and add the final ingredients. Have a lovely day and I hope you like the recipe !

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