Micah Meals

Rustic Vegetable Soup (Potage Paysanne)

5 servings



total time


  • 2 carrots

  • 1-2 turnips

  • 1 leek

  • 2 ribs of celery

  • 1/2 a head of cabbage

  • 3 Yukon gold potatoes

  • 2 large handfuls of frozen peas

  • 2 large handfuls of green beans

  • 60 grams butter

  • a pinch of sugar

  • 1-1.5L of light chicken stock or vegetable water or water

  • a few sprigs of chervil or flat leaf parsley

  • a few thin slices of lightly toasted bread

  • salt and pepper

  • Cheese to sprinkle over before serving (Parmesan, Gruyère, cheddar,etc.)


  1. Prepare the carrot and turnip by chopping them into thin, even slices of roughly 2mm thickness. Chop the green beans, celery, potato, and leek into small, even pieces and finely slice the cabbage.

  2. In a 5-6qt Dutch oven or thick bottom stock pot, add a generous amount of butter along with the onion, carrot, turnip, leek, and cabbage. Sprinkle in a pinch of sugar and some salt.

  3. Over medium heat, stir well with a wooden spoon for about 4-5 minutes, then reduce the heat to low, cover with a lid, and let the vegetables sweat for 30 minutes, stirring occasionally.

  4. Pour in half of the stock/water and bring to a boil over high heat, then add the potatoes, green beans, and peas. Let it gently boil for another 30 minutes.

  5. Add the remaining stock/water and cook for an additional 5 minutes. Season with salt and pepper as needed. Serve the soup topped with chervil, a knob of butter, cheese, and lightly toasted bread on the side.

5 servings



total time
Start Cooking