Mother Raynal’s vegetable soup

When I was a student, my roommate used to come back from her weekends at her parents’ with a lot of food (so did I, actually). Her mother, worried about our health and to be sure we had the recommended monthly amounts of vitamins, made some delicious and fresh vegetable soup for us. And we were really grateful, especially with the food restrictions we had to make on our small student budget.

So this soup is memorable to me; so sweet and comforting. The perfect blend of vegetables.

As winter is here, and so the cold, your body needs some vitamins and good mood, so go for it!

Prep : 20 min

Cooking : 30 min with pressure cooker

Serves 3 to 4 people :

  • 4 potatoes
  • 2 carrots
  • 1 big leek
  • 2 tomatoes
  • 1 stalk of celery
  • 1 big turnip
  • 1 cup beans (can)

Peel and cut all the vegetables in small chunks.

Put them in a pressure cooker or a big pan.

Add 5 cups of water, and salt with coarse salt (about 2 tbsp).

Cook for 30 minutes in a pressure cooker, or an hour in a normal pan.

Mix with a blender and serve.

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