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  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 onion, chopped
  • 1 leek, halved lengthwise, washed thoroughly and sliced 1/2-inch thick
  • 2 shallots, chopped
  • 3 cloves garlic, sliced or chopped
  • 1 large bay leaf
  • 1 bundle of thyme and parsley stems
  • 2 potatoes, peeled and cut into 1/2- to 1-inch dice
  • 1 large parsnip or parsley root, diced
  • 1 large carrot, diced
  • 1 small or 1/2 large head cauliflower, cut into bite-size pieces and small florets
  • 1 rounded pint (about 3 cups) Brussels sprouts, cored and shredded or 1/2 head small white cabbage, cored and chopped
  • Salt and pepper
  • About 1/8 teaspoon ground cinnamon
  • About 1/4 teaspoon ground cardamom
  • About 1/2 teaspoon ground ginger
  • About 1/2 teaspoon white pepper
  • About 1 teaspoon dry mustard
  • 1/2 cup dry white wine
  • 6 cups vegetable or chicken stock
  • 1 cup heavy cream
  • Juice of 1/2 small lemon
  • Parsley and/or toasted breadcrumbs*, to serve*Toss large, homemade breadcrumbs in brown butter and granulated garlic, and mix with parsley for a vegetarian topping. Or, crisp up some bacon bits and brown breadcrumbs in the drippings; mix with chopped pars


Serves: 4 servings


Heat a large soup pot over medium-high heat with olive oil, 2 turns of the pan. Melt butter into the oil and once it foams, add vegetables and spices, and stir to coat. Partially cover pot and sweat vegetables 8-10 minutes, stirring occasionally. Add wine and stock, and simmer 20-30 minutes. Stir in cream and reduce heat to low; remove bay and herb bundle. Stir in lemon juice and adjust seasonings to taste.

Serve in bowls with parsley and breadcrumb topper of choice.