Velouté de légumes – Easy cream of vegetables


This cream of vegetables is a family recipe. There is nothing difficult about it and you can adjust it according to your taste, or according to the vegetables you have. It’s a healthy and filling soup-cream. Some family members like it rather soupy, well I like it creamy, which is why it’s called “velouté” by reference to “creamy”.

In Morocco, the same soup is served with finely dice the vegetable and no blending is involved.

My dad always sneaked in a piece of meat for more flavour but also to ensure that I get some proteins. When I started making it, I added a square of kirri soft cream cheese just before blending it (you could replace it with any cream cheese you have). It just adds to its richness. 

If you are on diet, it’s the thing for you!


 This cream of vegetables is versatile in taste and in colour depending on the type of vegetables. It might turn green or orange-y or light orange, depending on how much zucchinis or carrots or potatoes you put it. I’ll just give you an idea of what I do, this way, none of the vegetables overpowers the other…

This post has a link in Priya's Healthy soup event.
 
Ingredients
Serves 4
Prep: 7 min – cooking : 30 min
  • 2 small potatoes
  • 1 big carrot
  • 2 small zucchinis (courgettes)
  • 1 small leek (or ½ a big one)
  • 1 turnip
  • 1 branch of celery, 
  • 1 small onion
  • 1 medium-size tomatoes (or 1 tbsp of concentrated)
  • 1 l chicken or vegetables stock
  • Salt
  • Pepper
Finishing touch
  • 1 tbsp of olive oil
  • 1 tbsp of butter
  • Coriander
  • Soy sauce


Preparation
Peel and cut all the vegetables into cubes. Cover with chicken stock or vegetable stock.

Over medium heat, let simmer for about 25 min.

When the vegetables are cooked throug
h. Blend the soup with fresh coriander. Do not overblend it either because otherwise, the potato starch will make it look very gooey, not nice!

Bring back to a boil. The velouté has to have a creamy consistency, not runny. So sometimes you may want to reduce the liquid in by letting it simmer for a while.

Sprinkle some ground pepper, add a bit of butter, or a drizzle of olive oil, or a spoon of cream. I usually add a tablespoon of butter and about a tablespoon of olive oil. It’s still healthy because this is for 4 persons.

Before serving, I also add a few drops of soy sauce; it just goes well with it. Try it! I also sneak in 1 square of Kiri cheese...I'm a Kiri lover actually..

Notes

If you are not into creamy-texture type of soups. Just cut the vegetables thin and let them cook. you don't have to blend them.

The soup may look green depending on the vegetables used. More courgette, leeks, herbs make it look green while more carrots make it look orange...

Add a few leaves of coriander or parsley or even chives before blending and serving the cream of vegetable for a wonderful touch of freshness.


4 comments :

  1. Hi Nada! I love soups - always a big fan. Normally I tend to go for quite basic flavour combinations... 2 or 3 things tops... I don't often mix so many vegetables into one... It looks like a great idea. I will try to give it a go next time I decide to make a soup. It has a wonderful colour!

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  2. Hi Charles.. When I was a child, my mother used to dump in many things to make sure I'll have my daily portion of it. As an example, she used to add a slice of meat steak and blend it in with the vegetables. It's tastier. Since I wasn't into meat, I wouldn't know but I used to enjoy it...

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  3. Omg, wat a super tempting bowl of creamy and smooth soup Nada, am just loving that bowl,thanks for sending again, am very thankful for ur support dear.

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  4. Thanks Priya! I'm gratful to you first because you initiated the soup event! I love soups and I'm forcing it on my husband, and in the process, he agreed to have a soup twice a week..

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