Vegetable Velouté

Ingredients

• 1 piece White leek (white part only, sliced into thick rounds)
• 1 piece Zucchini (cut into thick rounds)
• 3 pieces Carrots (peeled and sliced into rounds)
• 2 pieces Potatoes (diced)
• 200 g Butternut squash (sliced into thin strips)
• 5 leaves Celery leaves (leaves only)
• 1 handful Fresh coriander (roughly chopped)
• 2 tbsp Butter (unsalted)
• 1 tbsp Sunflower oil (for cooking)
• 1 tsp Salt (to taste)
• 0.5 tsp Black pepper (to taste)
• 1 cm Fresh ginger (grated)
• 1 l Water (boiling water)

Instructions

1. Prepare the vegetables

   Rinse, peel and cut the white leek, zucchini, carrots, potatoes and butternut squash into rounds or dice of similar size.

   Time: PT10M

2. Melt the butter and oil

   Place the pot over medium heat, add the butter and sunflower oil and let melt without browning.

   Time: PT2M

   Temperature: medium

3. Sweat the leek

   Add the sliced leek, cover the pot and let sweat for 2 minutes while stirring gently.

   Time: PT2M

   Temperature: medium

4. Add the herbs

   Stir in the chopped coriander and celery leaves, mix for 1 minute.

   Time: PT1M

   Temperature: medium

5. Sauté the vegetables

   Add the carrots, potatoes, zucchini, butternut squash, salt, pepper and grated ginger. Sauté for 5 minutes, stirring regularly.

   Time: PT5M

   Temperature: medium

6. Simmer the soup

   Pour in 1 litre of boiling water, cover and simmer for 15 minutes over medium heat.

   Time: PT15M

   Temperature: medium

7. Blend the soup

   Remove the pot from the heat and, using an immersion blender, blend for 5 minutes until a velvety texture is achieved.

   Time: PT5M

8. Season and serve

   Taste and adjust seasoning if needed, then serve hot, garnished with a little fresh coriander.

   Time: PT2M

Nutrition Facts

Calories

150

Protein

3 g

Carbohydrates

30 g

Fat

4 g

Fiber

5 g