White velvety soup

Votes: 1

Time: 1 hour 10 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 140, total fat 6 G., saturated fats 1 G., proteins 3 G., carbohydrates 22 G., fiber 7 G., cholesterol 0 mg, sodium 617 mg, sugar 8 G.

This velvety soup is a hearty and healthy winter dish you definitely need to try. Made with parsnips, fennel, celery, and onions, it's a departure from your typical vegetable soup. The vegetables are sautéed and simmered in water, creating a rich, creamy soup. Unsweetened almond milk helps thin the soup without dramatically altering its flavor. Pomegranate gremolata and a bit of chopped bacon are the perfect finishing touches, enhancing the soup's flavor.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Soup

2 tbsp extra-virgin olive oil + extra for drizzling
4 parsnips, peeled and cut into 2.5cm pieces (about 450g)
2 stalks celery, chopped
2 fennel roots, peeled and cut into 2.5cm pieces.
1 onion, chopped
2 teaspoons of salt
0.5 tsp fennel seeds
1 bay leaf
1.5 cups unsweetened almond milk
Sliced fried bacon for serving
Grated Parmesan cheese for serving
Pomegranate gremolata for serving

Garnet Gremolata

0.5 cup chopped fresh parsley
1/4 tbsp. pomegranate seeds
1 teaspoon lemon zest
1/8 tsp salt

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: parsnip root, celery, fennel bulb, almond milk, pomegranate, lemon zest, parsley, fennel seeds, bay leaf, bacon

Cooking the dish according to the recipe:

In a 3.5-liter Dutch oven, heat the olive oil over medium-high heat. Add the parsnips, celery, fennel, onion, salt, and fennel seeds. Reduce the heat to medium and cook for 6–8 minutes, stirring occasionally with a wooden spoon.
Add 4 cups of water and the bay leaf to the pan and stir. Bring to a boil, reduce heat to medium-low, and cover. Simmer for 30 minutes or until the vegetables are very tender. Let cool slightly.

Puree the soup in a blender in two batches, adding half the almond milk to each batch. Return the soup to the Dutch oven and reheat. Alternatively, transfer the soup to a slow cooker and keep on low heat.
Serve sprinkled with fried bacon, Parmesan and garnet gremolata.

Garnet Gremolata:
In a bowl, combine parsley, pomegranate seeds, lemon zest and salt.

Categories:

recipe / Calorie content of prepared meals / Blender / Winter dishes / Festive dishes / Dinner party / Soups / Creamy soups / Cream soups / Giada De Laurentiis

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