For French Friday with Dorie this week, we made Provencal Vegetable Soup. This is a stock-based soup chock full of pasta and vegetables.
As you can see, this soup contains lots of brightly coloured vegetables. Mine is even brighter because I substituted sweet potato for white potato in the recipe. I could only buy 4 ears of corn, so I opted to leave it out rather than spend money on unwanted corn.
As ever, I reduced the liquid more than I probably should have, but that didn't matter to me - I liked the chunkiness of my soup. Overall, I rated this soup as delicious.
To see what the other Doristas thought of this soup, visit the LYL section of the FFWD website.
Your soup does look delicious, so fresh and healthy :D
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Choc Chip Uru
What a healthy and veggie-filled soup, it looks warming :D
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Choc Chip Uru
looks delicious - and I love how you adjust to the northern hemisphere seasons
ReplyDeleteI LOVE the idea of sweet potato for a more wintery soup! Nice one!
ReplyDeleteThis looks great - definitely nice and thick and almost like a stew. Perfect winter food :)
ReplyDeleteSo vibrant! I love that we could make this our own :)
ReplyDeleteThat's a good rap by you since I think you aren't a big fan of soup (IIRC?) :)
ReplyDeleteLike your sub with the sweet potato!
ReplyDeleteLove the addition of the sweet potato, lovely soup!
ReplyDeleteYour soup looks so delicious and perfect for a summer time meal. We truly enjoyed using all the fresh veggies available now.
ReplyDeleteSweet potato sounds really interesting... have you forgotten about the stove baked corn we made last summer..you should have gotten the 4 ears and baked the rest. It really is tasty.
ReplyDeleteWe enjoyed this one also.
ReplyDeleteYour soup looks delicious…perfect for the cooler weather you are having in your neck of the woods. Love the addition of the sweet potatoes. Happy Friday, Gaye!
ReplyDeleteYour soup looks wonderful! I thought about sweet potatoes too, but found these incredibly cute mini potatoes that I couldn't resist buying.
ReplyDeleteI loved this, and will definitely make it again!
Cakelaw, how lovely and bright your soup looks! I buy extra ears of corn when they are on sale and remove the kernels and freeze them to use over the winter. It's cheaper and tastes better than the pre-frozen corn bags at the store. : )
ReplyDeleteI love the look of this soup as it has so many vegetables in it that would give it great colour and flavour. It's perfect for the weather we're having right now xx
ReplyDeleteI liked this soup too. I think hot soup probably went with your Australian weather better than ours. I love the color the sweet potato adds.
ReplyDeleteThat sweet potato addition is a good one and more nutritious. Although I understand the reason for not buying four ears of corn and not wanting to waste food (that is my cross to bear now that I am cooking for One), if you make it again, try to add some corn. It's good. I usually like chunky soup also but I did as Dorie directed and made my pieces tiny. Still good. I think we almost had a 100% approval this week. Yea for us. (and, Teresa who picked the recipe).
ReplyDeleteSweet potato! You can never go wrong with adding one of those.
ReplyDeleteHopefully, this dish was more seasonally appropriate for you. We usually have you making soup in the middle of your summer :-)
We are slowly but surely converting you to a soup lover...who knew that was going to happen? This looks delicious and I wish I had that bowl in front of me right now...oh, okay, I could wait for lunch but seriously like the look of that soup!
ReplyDeleteLove the idea of sweet potato in this. I finally posted about this one this week and I've been thinking that it will easily adapt to a winter soup, with all of the pesto I've made and frozen this summer.
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