La Soupe de Mamie (Grandmother in French) is one of the most comforting dishes ever. One bite and I am transported to her kitchen in Toulon, in the South of France. Fresh, seasonal vegetables from the market, blended with just a pinch of salt. The true flavor of the vegetables is elevated and you get a creamy, nourishing soup, perfect for dipping a crust of French Baguette into. Serve with a wheel of cheese if you fancy.
My French Grandmother in law's soup is surprisingly simple to make. La Soupe de Mamie is a version of Potage aux Légumes - a French vegetable soup that has been blended until there are no visible chunks left. It can also be known as soupe passée or soupe moulinée. Similar in texture to a creamed soup, except that there does not need to be any cream.
Mamie loved to serve soup to her family and always had a bowl waiting for me. This recipe is dedicated to her. Je t'aime, Mamie.
Soup Sunday Challenge
La Soupe de Mamie is recipe #7 of our Soup Sunday Challenge. Since the beginning of January we have been making one pot of soup per week. Healthy, comforting soups to make on the weekend to have easy meals on hand through the week. This recipe is vegan and full of nourishing vegetables.
You can still sign up for the Soup Sunday Challenge, which runs until February 27th 2022. I will send you a free Soup recipe ebook, featuring my top 10 Soup recipes when you sign up!
I will be cooking a soup recipe live on Instagram at 11am EST every Sunday morning until February 27th.
FRENCH DIETING SECRET
Skip the baguette and the cheese and Potage aux Légumes becomes the French woman’s diet trick whenever she is looking to shed a few kilos. The soup is rich and satisfying enough to be a light meal but doesn’t use any other ingredients except water and vegetables with a few herbes. C’est tout!
Mireille Guiliano, author of the book, French Women Don’t Get Fat (I highly recommend!) has a great Basic Vegetable Soup Recipe as well that was passed to her by her mother.
ELIMINATE FOOD WASTE
I first started to cook Potage aux Légumes years ago as a knee-jerk reaction to throwing out too many vegetables at the end of the week. I hated to see beautiful, fresh vegetables go to waste at the bottom of my fridge whenever I didn’t have the time or energy to cook as much as I had expected. Since then, making a Potage aux Légumes almost weekly has become a ritual to me.
EQUIMENT NEEDED TO MAKE A POTAGE AUX LÉGUMES
- Soup Pot – I use this 8 QT Le Creuset stock pot for my Potage aux Légumes
- Immersion Blender. Yes, you can use a regular blender for this soup as well but I find it is always so messy. I use my immersion blender on a weekly basis.
POTAGE AUX LÉGUMES RECIPE
This is Mamie's special Potage aux Légumes recipe. She had a particular fondness for including "le navet", or a turnip, to the soup - it adds a peppery flavor that I love. That being said, please experiment with whatever you have in your fridge! It is nearly impossible to make a bad Potage!
La Soupe de Mamie Ingredients
2 large tomatos
4 carrots
2 large potatoes
2 zucchini
1 turnip
2 Cloves of Garlic
½ tbsp fleur de sel
1 bay leaf
2 tbsps olive oil
1 sprig of thyme
6 cups of water
LA MISE EN PLACE (THE SET UP)
Peel the potatoes, the turnip and the carrots. Roughly chop all the vegetables into halves or quarters. The soup will be blended at the end so precision is not necessary here!.
LA CUISSON (THE COOKING)
Drizzle olive oil in the bottom of a soup pot.
Add the garlic to the hot oil. Let sear lightly.
Add in all the veggies at once with the bay leaf, thyme salt & pepper.
Pour enough water to cover. This is KEY! Too much water and the soup is no good. You want to barely cover all the vegetables. If needed you can add more water at the end. Let simmer on medium heat for about a half hour until all the vegetables are cooked through. The potatoes should break apart with your spoon.
Turn off the heat.
Remove the bay leaf and thyme branch (the leaves will have fallen into the soup - that is ok).
Mix with an immersion blender until smooth. Adjust the seasoning if needed. If you don’t have an immersion blender, I recommend the investment. They are much easier to use than stand blenders when making soup. I have used my kitchen aid immersion blender for over 8 years now for everything from guacamole to pesto to baby food to soups.
SERVING SUGGESTIONS
Serve with a drizzle of extra virgin olive oil over the top. I like to make a heart shape for the ones I love.
Freshly baked baguette (my baguettes for beginners makes it easy to have Fresh baked baguettes at home) and cheese is the perfect accompaniment to a good Potage for a typical French déjeuner (lunch) or souper (dinner).
Potage aux Légumes also makes for a great first course for a family meal. (I love a first course that you can cook in advance! It takes the pressure off when entertaining)
Potage aux légumes can keep up to 5 days in the fridge or else freezes beautifully. I often make Potage aux Légumes as part of my Freezer Meal Batch Cooking.
Here are the other Soup Sunday Challenge Recipes that you may also enjoy making:
One: Magical Leek Soup
Two: La Poule au Pot
Three: Italian Chicken Sausage, White Bean & Kale Soup
Four: French Onion Soup Gratinée
Five: Fancy Cream of Cauliflower Soup
Six: Vegetarian Minestrone with homemade pesto
Let me know if you make these recipes. I greatly appreciate every comment and star rating on a recipe. Both help others find my recipes too! I look forward to hearing from you.
Au plaisir,
Le Chef's Wife
Print
La Soupe de Mamie - Grandmother's Vegetable Soup
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35
- Yield: 6
- Category: Soup
- Method: soup
- Cuisine: French
Description
Fresh, seasonal vegetables from the market, blended with just a pinch of salt. The true flavor of the vegetables is elevated and you get a creamy, nourishing soup, perfect for dipping a crust of French Baguette into. Serve with a wheel of cheese if you fancy.
Ingredients
2 large tomatos
4 carrots
2 large potatoes
2 zucchini
1 turnip
2 Cloves of Garlic
2 teaspoons fleur de sel
2 tbsps olive oil
1 bay leaf
1 sprig of thyme
6 cups of water
Instructions
Drizzle olive oil in the bottom of a soup pot.
Add the garlic to the hot oil. Let sear lightly.
Add in all the veggies at once with the bay leaf, thyme salt & pepper.
Pour enough water to cover. This is KEY! Too much water and the soup is no good. You want to barely cover all the vegetables. If needed you can add more water at the end. Let simmer on medium heat for about a half hour until all the vegetables are cooked through. The potatoes should break apart with your spoon.
Turn off the heat.
Remove the bay leaf and thyme branch (the leaves will have fallen into the soup - that is ok).
Mix with an immersion blender until smooth. Adjust the seasoning if needed.If you don’t have a hand mixer, I recommend the investment. They are much easier to use than blenders when making soup. I have used my kitchen aid immersion blender for over 8 years now for everything from guacamole to baby food to soups.
Serve with a drizzle of extra virgin olive oil over the top. I like to make a heart shape for the ones I love.
Notes
Skip the baguette and the cheese and Potage aux Légumes becomes the French woman’s diet trick whenever she is looking to shed a few kilos. The soup is rich and satisfying enough to be a light meal but doesn’t use any other ingredients except water and vegetables with a few herbes. C’est tout!
Mireille Guiliano, author of the book, French Women Don’t Get Fat (I highly recommend!) has a great Basic Vegetable Soup Recipe as well that was passed to her by her mother.
I first started to cook Potage aux Légumes years ago as a knee-jerk reaction to throwing out too many vegetables at the end of the week. I hated to see beautiful, fresh vegetables go to waste at the bottom of my fridge whenever I didn’t have the time or energy to cook as much as I had expected. Since then, making a Potage aux Légumes almost weekly has become a ritual to me.
Keywords: vegetable soup, Soup, french soup, healthy recipes, vegan recipes
Suzanne says
Looks delicious and so simple. Is it just me or the recipe and instructions are in there twice?
lechefswife says
Thank you for your comment. Once is in the body of the blog post and once is in the recipe card so that you can easily print it out 🙂
Kate says
Hi! Is the soup left to simmer covered or uncovered?
Thank you!
lechefswife says
Hello Thank you for your comment, Kate. I let simmer uncovered, stirring frequently. Bon Appétit!