Velvety Parisian Herb Potage Recipe

French cuisine · 320 calories

Velvety Parisian Herb Potage recipe

About this recipe

Velvety Parisian Herb Potage is a comforting and garden-fresh delight that’s perfect for fitness enthusiasts seeking a nutritious yet indulgent meal. This French-inspired soup balances delicate herbs with creamy textures to create a crowd-pleasing dish that’s both budget-friendly and diabetic-friendly. With a rich blend of above-ground vegetables and aromatic spices, this potage is crafted to meet Jain dietary guidelines while delivering a warm, satisfying experience. Ideal for chilly evenings or as a light but filling lunch, it’s a wholesome treat for the body and soul. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

  • - Chives Bunched (50g)
  • - Schwartz Flat Leaf Parsley
  • 1 Pc Gopuff Morrisons Cabbage
  • 2.27L / 4 Pints British Whole Milk 2.27L / 4 Pints
  • - Filippo Berio Garlic Flavoured Olive Oil
  • 50 G Vandevi Asafoetida 50g
  • 50G Pepper Black Ground BWFO
  • - Ducros Dried Thyme
  • 100 G Fresh Green Peas 100g
  • - Kerrymaid UHT Whipping Cream
  • 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
  • 1 Kg Potato New 1Kg
  • - Marnoto Hand Harvest Fine Sea Salt

Instructions

  1. 1. Heat olive oil in a large saucepan over medium heat and add asafoetida (hing). Stir for 30 seconds until aromatic.
  2. 2. Add the shredded cabbage, diced courgette, and green peas to the saucepan. Sauté for 5-7 minutes until the vegetables soften slightly.
  3. 3. Sprinkle in thyme, parsley, salt, and black pepper, and stir to coat the vegetables evenly with the herbs and spices.
  4. 4. Add cream and milk to the saucepan, stirring to combine. Lower the heat to simmer and cook for 10-12 minutes, stirring occasionally, until the vegetables are tender and the flavors meld together.
  5. 5. Blend the soup using an immersion blender or transfer it to a countertop blender. Purée until smooth and velvety.
  6. 6. Return the puréed soup to the saucepan and gently heat for 2-3 minutes, adjusting seasoning as needed.
  7. 7. Ladle the potage into bowls, garnish with fresh chopped chives, and serve warm.