Vegetable Soup

Vegetable Soup
  • 4 servings
  • 0:25 Preparation
  • 0:50 Cooking
  • 1:15 Total Time


Add all
  • 4 tsp.
    (20 mL)


  • 1

    leek, thinly sliced

  • 1

    medium onion, minced

  • 2

    medium carrots, paysanne cut

  • 2

    celery, paysanne cut

  • 0.500

    turnip, paysanne cut

  • 1

    green cabbage, diced

  • 1

    medium potato, cut into matchsticks

  • Salt and pepper to taste

  • 6

    green beans, cut into pieces

  • 4 cups
    (1 L)

    hot white stock (see recipe) or chicken broth

  • 2 tsp.
    (10 mL)

    chopped fresh basil


Melt butter in a big pot over medium heat.

Add vegetables, except potato and green beans.

Sweat vegetables without colouring.

Add stock and cook for 10 minutes.

Add potato and cook for 20 minutes. Season.

Add green beans and basil and cook another 5 minutes or until tender.

Serve with a toasted slice of baguette topped with grated Gruyère or Emmenthal.

Source: Académie Culinaire

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

Discover your taste profile!

© Société des alcools du Québec, 2007