Herbed Provence Vegetable Velouté Recipe

French cuisine · 210 calories

Herbed Provence Vegetable Velouté recipe

About this recipe

Herbed Provence Vegetable Velouté is a creamy French-inspired soup that brings warmth and comfort to any table. Perfect for a chilly evening or as a fresh starter, this velvety dish features garden-fresh vegetables elevated with aromatic herbs. This Jain-friendly recipe avoids root vegetables and while delivering a rich and satisfying flavor. The velouté's silky texture is achieved with a delightful blend of zucchini, green beans, and bell peppers paired with a creamy roux. Balanced and budget-friendly, this dish is tailored for those seeking wholesome, crowd-pleasing meals that cater to dietary needs. Enjoy a taste of Provence with every spoonful of this comforting classic. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

  • 2.27L / 4 Pints British Whole Milk 2.27L / 4 Pints
  • 50G Pepper Black Ground BWFO
  • - Ducros Dried Thyme
  • - Potts Vegetable Stock Can
  • 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
  • 1 Piece Red Bell Pepper, 1pcs | Gopuff
  • 1 piece Yellow Bell Pepper
  • 1 Kg Red Onion 1kg
  • 750 G Top-Op Table Salt Drums

Instructions

  1. 1. Heat the olive oil in a large saucepan over medium heat. Add the asafoetida and sauté for 30 seconds to release its aroma.
  2. 2. Add the chopped zucchini, green beans, and bell peppers to the saucepan and cook for 5 minutes, stirring occasionally.
  3. 3. Sprinkle the plain flour over the sautéed vegetables and stir well to coat evenly. Cook for 2 minutes to remove the raw flavor of the flour.
  4. 4. Gradually pour in the vegetable stock while stirring to prevent lumps. Bring the mixture to a gentle boil and cook for 10 minutes until the vegetables are tender.
  5. 5. Reduce the heat to low and slowly add the milk, stirring continuously to create a smooth and creamy consistency.
  6. 6. Season with dried thyme, rosemary, salt, and black pepper, and let the soup simmer for another 5 minutes to allow the flavors to meld.
  7. 7. Blend the soup using an immersion blender or transfer to a blender until completely smooth. Return the soup to the saucepan and reheat gently if needed.
  8. 8. Garnish with freshly chopped parsley and serve hot with crusty bread or as a standalone dish.