Soup D Herbes Potageres Pot Herb Soup
Experience the rustic charm of the French countryside with Soup D’Herbes Potagères, a vibrant and nourishing pot herb soup that celebrates the flavors of fresh, garden-picked produce. This wholesome recipe combines an aromatic medley of sautéed onion, garlic, leek, and celery with hearty vegetables like zucchini, potato, and carrot, simmered to tender perfection in a savory vegetable broth. A bouquet of fresh herbs—parsley, thyme, dill, and chives—infuses the soup with fragrant, herbaceous notes, while a splash of lemon juice adds a bright finish. Velvety yet customizable in texture, this comforting soup is not only quick to prepare in under an hour but also naturally gluten-free and vegan. Perfect as a warm first course or a light, flavorful meal, it's a celebration of simple, healthy ingredients.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 1 clove garlic clove, minced
- 1 medium leek, white and light green parts only, sliced
- 2 medium carrot, diced
- 2 stalks celery stalk, diced
- 1 medium zucchini, diced
- 1 large potato, peeled and diced
- 6 cups vegetable broth
- 1 leaf bay leaf
- 3 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh dill, chopped
- 2 tablespoons fresh chives, chopped
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 tablespoon lemon juice
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped yellow onion and cook for 3-4 minutes until softened and translucent.
Stir in the minced garlic, sliced leek, diced carrot, and diced celery. Cook for another 5 minutes, stirring occasionally.
Add the diced zucchini and potato, and cook for 2 more minutes.
Pour in the vegetable broth and add the bay leaf. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 25-30 minutes until the vegetables are tender.
Remove the bay leaf from the pot and discard it.
Using a stick blender or a regular blender, puree the soup to your desired consistency (smooth or slightly chunky).
Stir in the chopped parsley, thyme leaves, dill, and chives. Add the salt, black pepper, and lemon juice to enhance the flavors.
Taste the soup and adjust the seasoning if needed.
Serve the soup hot, garnished with additional fresh herbs if desired.
Nutrition Facts
Calories |
1240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.6 g | 55% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6165 mg | 268% | |
| Total Carbohydrate | 188.9 g | 69% | |
| Dietary Fiber | 36.9 g | 132% | |
| Total Sugars | 47.4 g | ||
| Protein | 38.2 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 573 mg | 44% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 6166 mg | 131% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
