Vegetable Consomme

This elegant Vegetable Consomm is a study in simplicity and depth. Using only the white parts of leeks for a clean, mild onion flavor, this soup relies on a careful selection of root vegetables and fresh herbs to build a clear, golden broth. The addition of celery root, carrots, and shallots provides a subtle sweetness, while parsley, basil, thyme, and cilantro contribute bright, aromatic notes. Perfect for light lunches or as a soothing starter, this vegan and vegetarian-friendly dish is incredibly comforting on cold days. It requires minimal effort but rewards with a refined, restaurant-quality taste that highlights the natural flavors of the ingredients.

Cooking Method: Boiling, Stewing

Cuisine: Global

Courses: Soups

Difficulty: Intermediate

Servings: 5

Calories: 30.5

Dietary: Gluten-free, Vegan, Vegetarian

Description

This elegant Vegetable Consomm is a study in simplicity and depth. Using only the white parts of leeks for a clean, mild onion flavor, this soup relies on a careful selection of root vegetables and fresh herbs to build a clear, golden broth. The addition of celery root, carrots, and shallots provides a subtle sweetness, while parsley, basil, thyme, and cilantro contribute bright, aromatic notes. Perfect for light lunches or as a soothing starter, this vegan and vegetarian-friendly dish is incredibly comforting on cold days. It requires minimal effort but rewards with a refined, restaurant-quality taste that highlights the natural flavors of the ingredients.

Ingredients

2 md Leeks; white part only,
1/2 sm Celery root, peeled and diced
4 Shallots, coarsely chopped
1 lg Tomato, peeled and seeded
3 md Carrots, diced
3 Garlic cloves, coarsely chopped
3 sprigs Parsley
10 Basil leaves
10 White mushrooms, diced
1 sprig Thyme
2 Bay leaves
2 sprigs Cilantro
2 pn Chervil
Freshly ground pepper
2 qt Cold water

Directions

1
Slice the white parts of the leeks, dice the celery root, carrots, and mushrooms, and coarsely chop the shallots and garlic.
2
Peel and seed the tomato, then chop it coarsely.
3
Combine all chopped vegetables, herbs (parsley, basil, thyme, cilantro, chervil), bay leaves, and black pepper in a large stockpot.
4
Pour 2 quarts of cold water over the ingredients to cover them completely.
5
Place the pot over high heat and bring the liquid to a boil.
6
Once boiling, reduce the heat to low to maintain a gentle simmer.
7
Simmer the soup for approximately 20 minutes, skimming off any foam that rises to the surface.
8
Turn off the heat, keep the pot covered, and let the soup stand for an additional 20 minutes to allow the flavors to infuse.
9
Carefully strain the broth through a fine-mesh strainer into a clean pot or serving bowls, discarding the solids.

Nutrition Facts

Servings 5

Amount Per Serving
Calories 30.5kcal

% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 20.0mg1%
Total Carbohydrate 7.0g3%
Dietary Fiber 0.9g4%
Sugars 2.5g
Protein 0.8g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a clearer consomm, ensure you skim the impurities that rise to the top during the initial simmering phase.

If celery root is unavailable, you can substitute with 2 celery stalks, though the flavor will be slightly less earthy.

This broth can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.

Season with salt to taste after straining, as the natural saltiness may vary depending on the vegetables used.

Keywords: vegetable consomme, clear soup, vegan broth, herb infused, leek soup, celery root, simmered vegetables, light meal, comfort food, plant based, clear broth, healthy soup, easy dinner, vegetable stock, fresh herbs

Read it online: https://www.chefs-mate.com/recipe/vegetable-consomme/