Vegetable Soup

Recipe by Marie-Louise Pla

Serves 4-6

Vegetable Soup

Perfect for a light weekday meal, this soup is nutritious and delicious. Feel free to swap out vegetables, making it your own. Sometimes Marie-Louise adds cabbage, cauliflower, zucchini, or parsley.

• 4-5 medium carrots, peeled and cut into 4 pieces

• 1 medium turnip, peeled and cut into quarters

• 1-2 leeks, white and light green parts only, trimmed and washed, cut in quarters crosswise

• 3-4 medium potatoes, Yukon gold is preferable, peeled and quartered

• 1⁄2 a medium onion, cut in two

• 1 T kosher salt

• 1⁄2 t ground black pepper

The vegetable chunks should be more or less the same size. Place them all in a pressure cooker and cover with water (or boil until tender). Add salt and pepper. Close the lid and begin cooking over medium high heat. Once the cooker comes up to pressure, cook 5-7 minutes. Turn off the heat and let the pot sit for 10-15 minutes, or until the lock releases.

Add a pinch of piment d'espelette if you wish, and use a hand blender to puree the soup. Or use a blender and puree the soup in batches. Taste and adjust the seasoning.

Serve with a dollop of crème fraîche (or sour cream) and/or toasted croutons.