While celery, leeks, onions and carrots are the basis for a traditional vegetable soup, I chose to also use courgettes as well as parsley in this soup.
Instead of using ready-made vegetable broth/stock, try to replace with herbed water (bay leaves, thyme, oregano).
Sumac adds a lemony touch to the soup that seems to be so much needed by the veggies.
Vegetable Soup, Velouté
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Vegetable Soup, Velouté
Servings: 8 People
Ingredients
- 6 large Carrots , peeled and roughly chopped
- 8 stalks Celery , roughly chopped
- 2 large Yellow Onions , peeled and roughly chopped
- 2 large Leeks , white part only, halved lengthwise and roughly chopped
- 4 medium Courgettes , roughly chopped
- ½ cup fresh Celery Leaves
- ½ cup fresh Parsley Leaves
- 5 medium Potatoes , peeled and roughly chopped
- 2 cloves Garlic , halved
- 3 tbsp fresh Thyme , home grown, leaves picked
- 2 tbsp fresh Oregano , home grown, leaves picked
- 80ml EVOO , extra virgin olive oil, plus more to drizzle when serving
- 3 bay leaves
- Water
- ½ tsp Red Chilli flakes
- 2 tbsp Sumac
- 1 tbsp Sea Salt
- 1 tsp freshly ground Black Pepper
Instructions
- Boil the water and keep aside.
- Set a large pot/casserole over medium heat and let it heat up for 1-2’. Add the oil let this heat up for 1’ more. Add the onions along with the carrots, celery, garlic, leeks and chilli flakes and sauté for 7’ until softened, not browned. Add the potatoes, courgettes, garlic, bay leaves, thyme and oregano and sauté for 5’ more adding more oil if needed.
- With the heat set to high add to the pot/casserole the celery and parsley leaves along with the water, just enough to cover the veggies plus 1cm above, and bring to a boil. Turn the heat to low and simmer, covered, for 20’ until the potatoes are soft. Check doneness with a fork. Season with the salt and pepper and give it a final stir.
- Take the pot/casserole off the heat, remove and discard the bay leaves and with a handheld blender blend until smooth.
- Serve in individual bowls, sprinkle some sumac while drizzling with olive oil.
Chad
says:if not roux based, not a veloute
admin
says:Hi, very much correct! It was thickened so nicely without using roux that it resembles, texture wise, a velouté. Give it a try though, it tastes great!
Nobby McGee
says:How much water?
admin
says:Hi, just enough to cover the veggies.