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Warm-Weather Vegetable Soup (Pot-Au-Feu)

Warm-Weather Vegetable Soup (Pot-Au-Feu) – Brothy soup prepared with onions, garlic, leek, mushrooms, potatoes, and carrots for a robust flavor. Nothing says comfort more than a big bowl of this incredible French soup.

Hearty, savory, delicious Vegetable Soup chock full of nourishing veggies that’s quick to make with very little effort. AND, it is a million times better than what you’ll get in a can! 

Potaufeu, or pot on the fire, is one of France’s most famous classic dishes. It features different beef cuts and vegetables, simmering in a flavorful broth until tender. It’s what we United Statesian would call, “clean out the fridge soup”. I think!? 

Sure, pot-au-feu can be made with other meats like chicken or pork, but there’s no real rule about it, which is why our recipe features vegetables, only. With a bright boiled (or poached) egg on top. 

Who needs meat when you can enjoy a huge bowl of this soup packed with all the vegetables sitting inside that veggie tray in the fridge.

Potatoes and Carrots in Dutch Oven

VEGETABLE SOUP

This is a healthy Vegetable Soup and it’s versatile to suit your taste. Perfect for those following a low calorie diet, but ideal for everyone that wants a delicious healthy dish for lunch or dinner. 

You can serve it as a main for a light meal, or you can serve it alongside your favorite protein, like grilled lemon chicken or baked salmon

HOW TO MAKE A VEGETABLE SOUP

A simple Veggie Soup is a family favorite, and it is just a whole lot of vegetables – potatoes, spinach, leek, onions, carrots, asparagus, mushrooms – cooked in vegetable broth. 

  • We first combine potatoes, carrots, onions, and leek, and sauté until tender.
  • Add in some garlic, lemon zest, and lemongrass. If you don’t have lemongrass, just use around 3 tablespoons of fresh lemon juice. 
  • Pour in the broth; bring to a boil, lower heat and let simmer for about 10 to 15 minutes, or until the veggies are just tender. 
  • Stir in the asparagus and mushrooms and cook for 5 minutes.
  • Mix in the spinach and continue to cook for 1 minute, or until spinach is wilted. 
  • Taste soup for seasonings and adjust accordingly. 
  • Serve.

Vegetable Soup in a Pot

HOW TO STORE VEGGIE SOUPS

Store completely cooled Vegetable Soup in an airtight container and keep refrigerated for up to 4 days. 

HOW TO FREEZE VEGGIE SOUPS

Store completely cooled Vegetable Soup in freezer bags or in an airtight container. Freeze for up to 3 months.

Vegetable Soup French Pot au Feu

MORE SOUP RECIPES

ENJOY!

TOOLS USED IN THIS RECIPE

Vegetable Soup Pot au Feu in a Bowl

Warm Weather Vegetable Soup

Katerina | Diethood
Hearty, savory, delicious Vegetable Soup chock full of nourishing veggies that’s quick to make with very little effort.
5 from 5 votes
Servings : 6 serves
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins

Ingredients
  

  • 2 tablespoons olive oil
  • 1 onion, sliced
  • 1 leek, white and light green parts only, quartered lengthwise and rinsed
  • 6 small new potatoes, scrubbed and cut into 1/2-inch thick slices
  • 4 carrots, trimmed, peeled, and cut on the diagonal into 1/2-inch thick slices
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 cloves garlic, minced
  • 6 cups vegetable broth
  • 1/2 teaspoon lemon zest
  • 1 piece lemongrass, split lengthwise (2-inch long piece), if you don't have lempongrass, use 3 tablespoons fresh lemon juice
  • 8 asparagus spears, trimmed
  • 4 large shiitake mushrooms, stemmed, cleaned, and sliced
  • 10 ounces baby spinach
  • 4 to 6 eggs, poached or hard-boiled (optional)
  • 3 tablespoons chopped fresh herbs (parsley, thyme, oregano, rosemary, etc...)

Instructions
 

  • Warm the olive oil over medium-low heat in a dutch oven.
  • Add in the onions, leek, potatoes and carrots; season with salt and pepper and cook, stirring gently, for 5 minutes, or until veggies begin to soften a bit.
  • Stir in the garlic and cook for 1 minute.
  • Mix in the broth.
  • Toss in zest and lemongrass.
  • Increase heat and bring soup to a boil, then lower heat and simmer gently, uncovered, until the vegetables are just short of tender, about 10 to 12 minutes.
  • With the soup at a gentle simmer, drop in the asparagus and mushrooms; cook until tender, about 5 minutes.
  • Add spinach over the vegetables and cook another 2 minutes, just until slightly wilted.
  • While the vegetables are simmering, slip the eggs into a pot of simmering water and boil to desired doneness.
  • Taste finished soup for seasonings and adjust accordingly.
  • Ladle the vegetables and broth into shallow soup plates, scatter with chopped fresh herbs, and finish each with a poached or boiled egg on top; serve immediately.

Notes

WW FREESTYLE POINTS: 5
 
HOW TO STORE VEGGIE SOUPS
Store completely cooled Vegetable Soup in an airtight container and keep refrigerated for up to 4 days. 
 
HOW TO FREEZE VEGGIE SOUPS
Store completely cooled Vegetable Soup in freezer bags or in an airtight container. Freeze for up to 3 months.

Nutrition

Calories: 275 kcal | Carbohydrates: 37 g | Protein: 14 g | Fat: 9 g | Saturated Fat: 2 g | Cholesterol: 109 mg | Sodium: 597 mg | Potassium: 1430 mg | Fiber: 5 g | Sugar: 6 g | Vitamin A: 11970 IU | Vitamin C: 35.6 mg | Calcium: 124 mg | Iron: 4.5 mg | Net Carbs: 32 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Soup
Cuisine: French
Keyword: healthy lunch, healthy recipes, healthy soups, soup recipes, vegetable soup, vegetables, vegetables stew, vegetarian dish
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Recipe originally published on June 3, 2011. Updated on April 24, 2019.

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52 comments on “Warm-Weather Vegetable Soup (Pot-Au-Feu)”

  1. I love a clear vegetable soup but have not yet come across a good recipe for one…yours looks totally divine….

    -Shilpa

  2. Ohhh I would have used the bread too! That looks too delicious!!! And healthy… who can ask for more???

  3. Avatar photo
    kitchenarian

    Yours is a beautiful soup. Wish I had one of those pieces of bread with my soup. I would have definitely used it to soak up the broth!

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    Kimmy @ Lighter and Local

    I love the egg topping the soup. I think it’s lovely that eggs are topping just about everything these days.

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    Evelyne@CheapEthnicEatz

    It look wonderful and I love the poached egg idea! Pot au feu means pot on the fire.

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    Kristi Rimkus

    I have to say my family wouldn’t eat it with the egg on top, but I’d love it. It makes such a pretty presentation!

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    Magic of Spice

    This came out beautifully…one of my favorite soups πŸ™‚
    Hope you are having a great weekend!

  8. Avatar photo
    The Harried Cook

    That looks so fresh & appetizing. That egg looks perfectly cooked and runny, just that way I like it πŸ™‚ And with that chunk of bread – perfect! Love it!

  9. Avatar photo
    sheila @ Elements

    What a wonderful dinner! I think it’s great with the egg on top, and who needs a spoon when you’ve got that nice hunk of bread to sop up the juices! πŸ™‚ By the way, I eat with my fingers all the time. I think it makes food taste better somehow. πŸ™‚

  10. Yes, sometimes, when we have a dish like this, who cares to use the spoons and forks?! Just gobble it up! What a great recipe: the eggs are making me more hungry!

  11. Avatar photo
    Cooking Gallery

    This looks like a very healthy soup…! I love eggs in soups, I’d gobble that egg down completely without hesitation…;)!

  12. Kate, your take on Dorie’s pot-au-feu looks so hearty and comforting. Definitely a stew to be eaten in front of the fireplace on a cool or cold snowy night. However, no reason not to eat it in an air conditioned dining room on a 90 degree night after a day at the beach. I’m a certified egg nut, especially when it comes to poached eggs, and have found myself adding one to sandwiches, stews and soups..all.the.time. I have to try this!

  13. Such a hearty, warm, beautiful dish! I agree who needs a spoon, I would devour it all sooooo fast:-)
    Hugs, Terra

  14. Avatar photo
    Lora @cakeduchess

    Such a pretty photo, Kate! Loved this soup too. Wasn’t sure about the egg…it was my favorite part:) Yours looks delicious!

  15. Avatar photo
    Hester Casey - Alchemy

    Great photo of your ‘clean out the fridge’ soup. Love the egg sitting on top, just ready to add a whole new dimension – and I’d have used the bread instead of my spoon too πŸ™‚

  16. I find that “clean out the” fridge/pantry/freezer dishes are often the most creative…and the most tasty!

  17. Avatar photo
    Hester aka The Chef Doc

    Spoons, schmoons. Pfbt. Bread’s always better πŸ™‚ I’m glad you liked the egg on top of it. I think eggs add a wonderful addition to many dishes. Now I know a new fancy term for a kitchen-sink-veggie soup!

  18. Avatar photo
    Mina @ Angelloves Cooking

    Looks like a great soup, Kate!! I feel like it is only me who hasn’t got that cook book yet πŸ™‚ and want it more and more any time I see your gorgeous goods…

  19. what a wonderful summer soup, and the poached egg is such a nice touch!
    I would have loved that lovely soup and especially that hunk of bread!
    Cheers
    Dennis

  20. Your soup looks good! This one definitely called for a nice hunk of bread. I used mine to clean up the edges of the bowl. Congrats on your top 9 recipes this week. They were wonderful!

  21. Avatar photo
    Marmande in the Kitchen

    Oooo, I am such a poached egg fan – it sounds fabulous on this soup. Looks delicious!

  22. Hubby and I are staying away from bread for awhile and last night he
    was craving some just to dip in the soup. I enjoyed the egg, especially
    when it blended with all the veggies and broth. Tricia’s family thought
    the recipe was good and they loved it as well.

  23. Avatar photo
    The Mom Chef ~ Taking on Magazines One Recipe at a Time

    Nothing beats sopping up outstanding broth with good bread. And bravo to you for poaching the egg and adding it. Personally, I’d be tempted to put two on there. πŸ™‚

  24. So beautiful, Kate! And I forgot the bread to sop up the juices…but I’ll remember next time πŸ™‚

    Congrats on the Top 9!!! I love those M&M cookies!!!

  25. Avatar photo
    Nami @ Just One Cookbook

    Hi Kate! I’ve been sick for the past 2 weeks and haven’t cooked this week at all, and this pot-au-feu is totally calling my name! The addition of the egg was nice and making it more cozy & homey. And before I forget, congrats on Top9 today! I’m happily overwhelmed by your delicious sweets collection these days. πŸ˜‰

  26. I a so glad you did the egg! Wasn’t it amazing?? I swear I am going positively evangelistic about runny yolks. Your dish looks gorgeous!

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    Junia @ Mis Pensamientos

    wow, my curiosity is awakened! i love the veggies in this soup! and pandita just blogged about this too!

  28. Avatar photo
    Sandra's Easy Cooking

    sounds like a soup full of flavor for sure! Great looking with egg and I would probably just use bread myself to soak the goodness!:))

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