Veloute Soup with Winter Vegetables Recipe
Easy, delicious and economical veloute soup with winter vegetables for a light and healthy meal for the whole family!
Ingredients
- 7 piece small potatoes
- 3 piece dry onions
- 1 piece large celery root
- 3 piece leeks only the white part
- 3 piece carrots
- 50 grams olive oil
- 2 tablespoon cow's or vegetable butter
- 1 teacup grana padano grated on a fine grater or cephalograviera, spicy graviera or cephalotyri
- 1/2 teacup almond milk or low-fat sour cream
- 1/2 teaspoon smoked paprika powder
- salt
- freshly ground pepper
To serve:
- smoked paprika
- pumpkin seeds
- low fat cream
Instructions
- Peel and cut the potatoes into small cubes.
- Peel the onions and cut them into thin slices.
- Peel the carrots and cut them into thin slices.
- Wash the celery root and remove the skin and cut it into small cubes.
- Place a large and deep pot on the fire and once it is hot, add the olive oil and sauté all the vegetables together with the smoked paprika and a little salt until they release their liquid and turn golden brown.
- Add vegetable stock or lukewarm water just enough to cover the vegetables and a finger more and simmer until tender for about 30 minutes covered with the lid of the pot.
- Then puree the vegetables with an immersion blender until you get a velvety soup.
- Pour the almond milk or cream into the veloute soup along with the fresh butter for extra flavor and aroma and finally add the grated cheese and grind again very well.
- Put the pot back on the fire and bring it to a boil for 2-3 minutes on low heat.
- Serve the soup by sprinkling smoked paprika, pumpkin seeds and a little low-fat cream on top.