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
• - 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
• 50G Pepper Black Ground BWFO
• 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.

How to make Herbed Provence Vegetable Velouté

1. Sauté the vegetables. Heat the olive oil over medium heat and sauté the asafoetida for 30 seconds. Add the chopped courgette, green beans and bell peppers and cook for 5 minutes, stirring occasionally.
2. Thicken with flour and stock. Sprinkle over the plain flour and cook for 2 minutes. Gradually stir in the vegetable stock to prevent lumps, bring to a gentle boil and cook for 10 minutes until the vegetables are tender.
3. Add milk and herbs. Reduce the heat to low and slowly add the milk, stirring continuously. Season with dried thyme, rosemary, salt and black pepper and simmer for another 5 minutes.
4. Blend and serve. Blend the soup until completely smooth, then return it to the pan and reheat gently if needed. Garnish with chopped parsley and serve hot, with crusty bread if you like.

Frequently asked questions

How long does it take to make Herbed Provence Vegetable Velouté?

The total time to make Herbed Provence Vegetable Velouté is 40 minutes, including 15 minutes of prep and 25 minutes of cooking.

Can I make this soup ahead of time and store it?

Yes, you can make this soup ahead of time and store it in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

What can I serve with Herbed Provence Vegetable Velouté?

This soup pairs well with crusty bread or can be enjoyed as a standalone dish.