Bilfred’s Garden Soup Recipe -French Special
Bilfred’s Garden Soup is a wholesome, comforting vegetable soup that celebrates the vibrant flavors of fresh, seasonal produce. Packed with a medley of garden-fresh ingredients like carrots, potatoes, zucchini, and peas, this soup is simmered in a flavorful vegetable broth with aromatic herbs like thyme and oregano. Light yet hearty, it’s the perfect way to enjoy a bowl of nourishing vegetables, offering both warmth and nutrition in every spoonful. Whether served as a cozy lunch or a starter for a larger meal, Bilfred’s Garden Soup is a versatile, feel-good dish that highlights the best of what nature has to offer.
- 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:
Veggie Variations:This soup is very versatile, and you can swap in any seasonal vegetables you like, such as spinach, kale, parsnips, or squash. Just keep the basic proportions of broth and potatoes for a hearty base.
Broth Options:If you don’t have vegetable broth, you can substitute with chicken broth or even water, though broth will give the soup more depth of flavor.
Herbs and Seasonings:Fresh herbs like thyme or rosemary can be used in place of dried herbs, or add a pinch of chili flakes for a little heat. You can also add a squeeze of lemon juice at the end for added brightness.
Storage:This soup keeps well in the fridge for up to 4 days and can be frozen for up to 3 months. Reheat gently on the stovetop.
