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french soup
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French Vegetable Soup

Author Susan Turnbull

Ingredients

  • 2 tbsp butter
  • 1 tbsp grapeseed or other neutral vegetable oil
  • 1 cup carrots, diced
  • 2 leeks, white and light green parts only, sliced and rinsed well to remove grit
  • salt and freshly-ground pepper to taste
  • 1 cup green beans, fresh or frozen
  • 1/2 tsp garlic powder
  • 1 18 oz can petite-diced tomatoes
  • 4 cups veggie stock
  • 1/2 cup white wine
  • 1 tbsp Herbes de Provence, or 1 tsp each dried thyme and rosemary
  • 1 398 ml can lentils, rinsed and drained
  • 1 tbsp parsley

Toppings

  • croutons
  • pesto

Optional

  • 1 cup frozen green peas
  • crusty bread

Instructions

  • Heat butter and oil in large stockpot to medium. Add carrot and leeks, sprinkle with salt and pepper. Cook 2 minutes, then add green beans and other veggies (except peas).
  • Sprinkle with salt, pepper and add garlic powder. Cook, stirring occasionally, for 5-7 minutes, or until veggies start to soften and onion is translucent.
  • Stir in tomatoes, stock and wine, plus seasonings. Stir in lentils and bring up to a simmer. Cook, covered, for 30-40 minutes until veggies are tender.
  • Stir in parsley and peas if using. Taste and adjust seasoning as required.
  • Top individual bowls with croutons and drizzle with pesto. Serve with crusty bread.