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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