Vegetable Garden Velouté
Soup
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Cook Time
45 min
Servings
4
Difficulty
Easy
Prep Time
25 Min
Description
This vegetable garden velouté is an ode to simplicity and freshness. I love preparing this soup in the fall, when seasonal vegetables are at their peak. Carrots, potatoes, Jerusalem artichokes and parsnips come together to create a velvety texture and a slightly sweet and earthy taste. A stock cube adds a touch of depth, while freshly chopped parsley and chives enhance everything with an herbaceous note. It's a comforting soup, perfect for cool evenings, and it's naturally vegetarian. A real treat for the whole family!
Ingredients (10 ingredients)
-
to taste salt
-
to taste pepper
-
Parsley
-
Chives
-
4 l water
-
1 cube bouillon of choice
-
2 piece carrots
-
2 piece potato
-
4 piece Jerusalem artichokes
-
2 piece parsnips
Preparation (6 steps)
Vegetable preparation
Peel and wash thoroughly 2 carrots, 2 potatoes, 4 Jerusalem artichokes and 2 parsnips. Cut them into similarly sized pieces for even cooking.
Cooking the vegetables
Pour 4 l of water into the Thermomix bowl. Add the chopped vegetables and 1 stock cube. Salt and pepper to your taste.
Cooking in the Thermomix
Close the bowl and set the Thermomix to 20 Min./100°C/Stufe 1.
Chop the fresh herbs
While cooking, finely chop a bunch of parsley and a bunch of chives.
Blend the soup
After cooking, blend the soup in the Thermomix for 30 Sek./Stufe 8, gradually increasing the speed.
Add the herbs and serve
Add the chopped parsley and chives to the blended soup. Gently mix 5 Sek./Linkslauf Stufe 2 to incorporate the herbs. Serve immediately in a tureen.
Finished cooking? Great! 🎉
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Created by
Julie Richard
3
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