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

Gluten Free MealsOne Pot Meals

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.

Vegetable Soup Pot au Feu in a Bowl

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

5 from 1 vote
Vegetable Soup Pot au Feu in a Bowl
Warm Weather Vegetable Soup
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
 

Hearty, savory, delicious Vegetable Soup chock full of nourishing veggies that’s quick to make with very little effort.

Course: Soup
Cuisine: French
Keyword: healthy lunch, healthy recipes, healthy soups, soup recipes, vegetable soup, vegetables, vegetables stew, vegetarian dish
Servings: 6 serves
Calories: 275 kcal
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
  1. Warm the olive oil over medium-low heat in a dutch oven.

  2. 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.

  3. Stir in the garlic and cook for 1 minute.

  4. Mix in the broth.

  5. Toss in zest and lemongrass.
  6. 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.

  7. With the soup at a gentle simmer, drop in the asparagus and mushrooms; cook until tender, about 5 minutes.

  8. Add spinach over the vegetables and cook another 2 minutes, just until slightly wilted.

  9. While the vegetables are simmering, slip the eggs into a pot of simmering water and boil to desired doneness.

  10. Taste finished soup for seasonings and adjust accordingly.

  11. 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 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 Facts
Warm Weather Vegetable Soup
Amount Per Serving
Calories 275 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g10%
Cholesterol 109mg36%
Sodium 597mg25%
Potassium 1430mg41%
Carbohydrates 37g12%
Fiber 5g20%
Sugar 6g7%
Protein 14g28%
Vitamin A 11970IU239%
Vitamin C 35.6mg43%
Calcium 124mg12%
Iron 4.5mg25%
* Percent Daily Values are based on a 2000 calorie diet.

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Recipe originally published on June 3, 2011. Updated on April 24, 2019.

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53 Responses
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  2. 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! 🙂 By the way, I eat with my fingers all the time. I think it makes food taste better somehow. 🙂

  3. 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!

  4. 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!

  5. Nana

    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.

  6. So beautiful, Kate! And I forgot the bread to sop up the juices…but I’ll remember next time 🙂

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

  7. 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. 😉

  8. 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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Katerina
I'm a cookie-maker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!
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