Cheap Thrills Cuisine: Provençal Vegetarian Soup

It’s a hearty soup and it’s vegetarian and it’s served with a nice crusty French loaf.

Happy yum, I’ll take a bowl, yes please and thank you.

It’s also Provençal, and off the top of my head I’m not entirely sure what that word means. Can you look that up for me, please, when we’re done eating?

Turnips. Turnips? Turnips!

[Thanks, Cheap Thrills!]


Provençal Vegetarian Soup from Cheap Thrills Cuisine

In a large pot, sauté in ¼ cup olive oil:

  • 2 cups ½-inch diced leeks
  • 2 Tablespoons minced garlic

Cook for 2 minutes.


  • 1 cup each of ½-inch diced carrots, red pepper, and celery
  • 2 cups sliced mushrooms
  • 2 Tablespoons pesto
  • 2 cups halved grape tomatoes

Cover. Cook for 5 minutes.

Blend in:

  • 6 cups tomato juice
  • 2 cups water or vegetable stock


  • 1 cup ½-inch diced turnip
  • 2 cups sliced Savoy cabbage

Season with:

  • 2 Tablespoons dried marjoram or oregano
  • 2 Tablespoons dried tarragon
  • 2 small bay leaves

Simmer uncovered for 15 minutes until the turnip is done. Adjust seasoning with salt and pepper.

Serves 6-8 with crusty French loaf.


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