Bilfred’s Garden Soup Recipe -French Special
Bilfred’s Garden Soup invites you into a smoky herb-infused broth brimming with a veggie chunk medley of carrots, zucchini, broccoli, beans, grains, and potato gnocchi. This comforting hearty soup melds texture and flavor beautifully, making it a rustic family meal that’s both nourishing and satisfying—perfect for cozying up on cool evenings.
- Prep Time15 min
- Cook Time35 min
- Total Time50 min
Bilfred’s Garden Soup Ingredients:
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 medium carrots, peeled and chopped
- 2 medium potatoes, peeled and diced
- 1 zucchini, chopped
- 1 cup peas (fresh or frozen)
- 1 cup green beans, chopped
- 1/2 cup celery, chopped
- 1 can (400g) chopped tomatoes
- 4 cups vegetable broth (or water)
- 1 bay leaf
- 1 tsp dried thyme
- 1/2 tsp dried oregano
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges (optional, for serving)
How to make Bilfred’s Garden Soup :
Sauté the aromatics:Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
Add the vegetables:Add the carrots, potatoes, zucchini, green beans, and celery to the pot. Stir to combine, then cook for 5 minutes, stirring occasionally.
Simmer the soup:Pour in the vegetable broth (or water) and the chopped tomatoes. Add the bay leaf, dried thyme, and oregano. Season with salt and pepper to taste. Bring the soup to a boil, then lower the heat and let it simmer, uncovered, for about 25-30 minutes, or until the vegetables are tender.
Add peas and finish the soup:Add the peas to the pot and cook for an additional 5 minutes until they are tender. Adjust seasoning as needed.
Serve:Ladle the soup into bowls and garnish with fresh parsley. Serve with lemon wedges on the side for a burst of fresh flavor, if desired.
Recipe Notes:
The smoke float technique—lighting woody herbs inside a small metal bowl placed in the simmering soupscontributes a subtle smoky aroma and depth to the broth.
For veggie texture control, stagger cooking times: harder vegetables like carrots go in first, delicate ones like broccoli or gnocchi are added toward the end.
Be flexible with customizable dumplings/grains: swap in rice, pasta, or different gnocchi shapes to suit your pantry and preferences.
Finish with garnish options like a sprinkle of Parmesan, a dollop of pesto, or a hint of fresh herbs for brightness and added flavor.
