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Pure vegetable soup is so simple, quick to make and satisfying. What’s more, there’s no chicken stock, milk or cream. Instead, it’s made with some good French butter and extra fresh seasonal vegetables. It’s chunky, healthy, low in calories and the ultimate flavour is fresh aromatic herbs added at the end of cooking.

What are the Main Classifications of French Soups?

According to Larousse Gastronomique, there are a few major classifications under soup. However, over time, things have simplified in modern French cooking and so both soupe and potage are used to mean the same thing.

In English, there are National soups too – such as Cullen Skink in Scotland. For more French soups, I have more to come!

This is such a French classic. Apart from a few different vegetables, there’s no need to change anything from Raymond Blanc’s original recipe for fresh vegetable soup in my favourite cookbook, “Mange“. When I first received a signed copy of it as our engagement present in 1996, I was secretly terrified at French cuisine, as the French gourmet recipes for guests all looked complicated.

Years later, however, I realised with a little bit of confidence, the gourmet French recipes were much easier than they looked – and this pure vegetable soup can’t be any easier!

sweat the earthy vegetables first in good quality butter

What is Pure Soup Made Of?

Unlike soups that use chicken or vegetable stock (such as this pumpkin and ginger soup), this pure soup relies on the fresh vegetables themselves with the addition of just water. It’s very like my sweetcorn soup with bell pepper, as I use only the cobs to make the natural stock. Here the root vegetables are sweated first in good quality unsalted butter with salt and pepper added. There is no milk or cream used.

There are two secrets to this recipe:

Chunky Vegetable Soup

These days, I normally blend soups to a smooth consistency (see all my soup recipes). So serving this soup to the family as chunky seems almost D-A-R-I-N-G. Is this perhaps life in the fast lane?

I served this to my French (Corsican) parents-in-law recently, as they’re total soup addicts like myself. Madeleine gave it a confirmed nod of approval but she seemed surprised.  They had soup with chunks in it growing up in Corsica. You know what? Me too! I remember the chunky Scotch Broth (Janice has a good recipe at Farmersgirl Kitchen) with lamb and good old Lentil Soup (Christina has another good recipe with barley at Christina’s Cucina) with a large ham shank, when I was growing up in Scotland.

Somehow, going back to the “bits in it” is somehow satisfying and, while not a thick, hearty soup, the freshness of the herbs makes this a welcome starter.

Mise en place of chopped tomatoes, herbs and shelled peas to add at the last minute

What is the Secret to Making Good Soup?

In a nutshell, the secret to making good soup is to use only good, fresh ingredients. Make your pure vegetable soup fresh and vibrant.

What Can I Add to Vegetable Soup to Make it Taste Better?

As I say above, the secret to this soup is using good quality and the freshest ingredients. However, if you feel it still lacks a bit of flavour, then here are some ideas. Just add at the end of cooking:

What Herbs Go Well in Soup?

I love fresh parsley in this vegetable soup, along with chervil or tarragon. However, other fresh herbs that are great to add at the end of cooking are freshly chopped chives, basil, lovage and sorrel.

Low Calorie Vegetable Soup

This vegetable soup is healthy and low in fat with only 54 calories a bowl. Although that’s before we add ripped off hunks of crispy French baguette and lightly salted Normandy butter!

Enjoy this at any time of year using the freshest vegetables in season. Check the vegetables from the French market produce guide for inspiration.

Pure Vegetable Soup

For more recipes : madaboutmacarons.com

This recipe was first published 30 April 2018 but is now completely updated.