Soupe à la savoyarde

Name: Soupe à la savoyarde (Vegetable Soup)
Yield: Serves 6
Cuisine: France
Ingredients: 2 lb (1 kg) mixed vegetables (carrots, leeks, turnips, cabbage, potatoes), peeled and roughly chopped; 2 lb (1 kg) mixed vegetables (carrots, leeks, turnips, cabbage, potatoes), peeled and roughly chopped; 2 lb (1 kg) mixed vegetables (carrots, leeks, turnips, cabbage, potatoes), peeled and roughly chopped; 2 lb (1 kg) mixed vegetables (carrots, leeks, turnips, cabbage, potatoes), peeled and roughly chopped; 2 lb (1 kg) mixed vegetables (carrots, leeks, turnips, cabbage, potatoes), peeled and roughly chopped; Salt and pepper; 2 lb (1 kg) mixed vegetables (carrots, leeks, turnips, cabbage, potatoes), peeled and roughly chopped; 10 thin slices white bread; Salt and pepper; 5 oz (150 g) Gruyère cheese, grated

Vegetable Soup

Preparation info

Serves
6

Difficulty
Easy

Appears in

Floyd on France

By Keith Floyd

Published 1987

About

Ingredients

2 lb (1 kg) mixed vegetables (carrots, leeks, turnips, cabbage, potatoes), peeled and roughly chopped

Europe
France
Vegan
Mediterranean
Soup
Gluten-free

Method

Bring 3½ pints (2 litres) water to the boil in a large saucepan. Add all the vegetables and salt and pepper. Allow to simmer for 30 minutes, or until all the vegetables are cooked.

Crush the