Velvety Leek-Free French Herb Soup Recipe

French cuisine · 250 calories

Velvety Leek-Free French Herb Soup recipe

About this recipe

Velvety Leek-Free French Herb Soup is a luscious, garden-fresh delight that brings the essence of French countryside to your table. Perfectly suited for Jain and diabetic-friendly diets, this comforting soup balances aromatic herbs and creamy textures, creating a crowd-pleasing dish that feels indulgent yet light. With ingredients easily accessible in the UK, this budget-friendly recipe uses wholesome vegetables and dairy to craft a meal that satisfies both comfort cravings and a sweet tooth. Ideal for united families, this soup is a warm embrace in a bowl, making it suitable for cozy dinners or casual gatherings. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

  • - Schwartz Flat Leaf Parsley
  • 1 Pc Gopuff Morrisons Cabbage
  • 280G Caprichos Del Paladar Roasted Chopped Tomatoes, 280G
  • - Potts Vegetable Stock Can
  • - Filippo Berio Garlic Flavoured Olive Oil
  • 40G Kalios Greek Dried Rosemary Branches, 40G
  • 50G Pepper Black Ground BWFO
  • - Cathedral City Mature Cheddar Cheese
  • - Ducros Dried Thyme
  • - Kerrymaid UHT Whipping Cream
  • - Yellow Bell Peppers
  • 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
  • 110G Gourmet Kitchen Himalayan Pink Salt Grinder

Instructions

  1. 1. Heat olive oil in a large pot over medium heat. Add asafoetida and stir for 30 seconds to release its aroma.
  2. 2. Add the shredded cabbage, diced zucchini, bell pepper, and chopped tomatoes to the pot. Sauté for 5-7 minutes until the vegetables soften slightly.
  3. 3. Stir in the thyme, parsley, rosemary, salt, and black pepper. Cook for 2 minutes to blend the flavors.
  4. 4. Pour in the vegetable stock and bring to a gentle boil. Reduce the heat to low and simmer for 15 minutes, allowing the vegetables to fully cook and the flavors to meld.
  5. 5. Remove the pot from heat and let it cool slightly. Blend the soup using an immersion blender until smooth and velvety.
  6. 6. Return the soup to a low heat and stir in the double cream. Simmer for 2-3 minutes until heated through, ensuring the cream is fully incorporated.
  7. 7. Serve the soup hot, garnished with grated cheddar cheese if desired, and enjoy its comforting, herbaceous flavors.