Winter Vegetable Soup



  • 2 tablespoons olive oil
  • 2 cups diced leeks
  • 1 1/2 cups diced onions
  • 1 cup diced celery
  • 1 1/2 teaspoons dried tarragon
  • 1/2 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 5 cups chicken broth
  • 2 cups diced potatoes (3 medium)
  • 10 ounces spinach, chopped
  • 1 1/2 cups sliced carrots
  • 1 1/2 cups shredded cabbage
  • 1/2 cup milk


Heat oil in soup pot. Add leeks, onions, and celery. Sauté until limp (about 15 minutes).

Add tarragon, thyme, salt, and pepper. Stir well.

Add chicken broth, potatoes, and carrots. Bring to a boil, reduce heat, cover, and simmer 15 minutes.

Add cabbage and half of spinach. Simmer 1 minute. Remove from heat.

Purée half of soup in blender. Return to pot.

Add milk and remaining spinach. Heat until hot but not boiling. Adjust seasoning. Serve.

Serves 6.

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