[RECETTE] The traditional Lenten soup

What if we simmered the traditional Lenten soup, a frugal meal in the spirit of sobriety of this time of preparation for Easter? Here is the secret of the famous recipe of Catherine Bourne, governess of the Episcopal Vicariate of Geneva.

Lent is a liturgical time of forty days of fasting instituted by the Catholic Church in memory of Jesus’ fasting in the desert. This time of sobriety and lean cooking prepares Christians for the Easter feast. It is also an opportunity to create simple and delicious dishes that change everyday life. Like this traditional Lenten soup based on the recipe of Catherine Bourne, governess of the Episcopal Vicariate of Geneva. Full of flavor, it is made with seasonal vegetables. Although easy to make, don’t forget that good soups need good products. Here is the recipe:

Lenten soup

For 4 people, prep time: 30 min, cook time: 30 min

Ingrediants : ½ onion, carrots, leeks, cabbage, turnip, celery, potatoes, tomato paste, broth, salt, pepper, paprika, cumin, olive oil.


1. Peel, peel, wash and chop the vegetables.

2. Brown the onion, carrots, leeks and cabbage in a pan with a few tablespoons of extra virgin olive oil.

3. When everything is dissolved, add the broth and water.

4. Add the turnip and celery.

5. Cook the vegetables and add a little tomato paste.

6. Halfway through cooking, add the potatoes.

7. The cooking time is approximately 30 minutes.

8. Season the soup with paprika (which gives it a nice color and a little spiciness) and ground cumin.

9. Taste and add salt and pepper.

10. Put the soup in the blender.

The soup is ready to serve!