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!
Pot–au–feu, 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.
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.
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.
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.
MORE SOUP RECIPES
- Easy Soba Noodle Soup
- Instant Pot Chicken Zoodle Soup
- Italian Sausage Soup with Kale and Beans
- Asparagus Soup
TOOLS USED IN THIS RECIPE
Warm Weather Vegetable Soup
- 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...)
- 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.
Recipe originally published on June 3, 2011. Updated on April 24, 2019.