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

Ingredient Substitutions

• Instead of White leek: green leek
• Instead of Zucchini: eggplant
• Instead of Carrots: sweet potatoes
• Instead of Potatoes: sweet potatoes
• Instead of Butternut squash: pumpkin
• Instead of Celery leaves: celery stalk
• Instead of Fresh coriander: parsley
• Instead of Butter: olive oil
• Instead of Sunflower oil: olive oil
• Instead of Salt: sea salt
• Instead of Black pepper: white pepper
• Instead of Fresh ginger: ground ginger (¼ tsp)
• Instead of Water: vegetable broth (deglazed)

Equipment Needed

• 2-3 L pot
• Chef's knife
• Cutting board
• Wooden spoon
• Immersion blender
• Ladle (optional)
• Mixing bowl (optional)
• Measuring cup (optional)

Critical Steps — Do Not Skip

• Sweat the leek without burning it
• Do not add too much water to avoid a too watery velouté
• Blend until a perfectly smooth texture is achieved
• Adjust seasoning after cooking

Chef Tips from the Video

• Sautéing the vegetables in butter provides an incomparable aromatic richness
• Grating fresh ginger releases more flavor than powdered ginger
• A drizzle of olive oil just before serving adds shine and roundness

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3 to 4 days

Freezer: Can be frozen for up to 2 months

Room temperature: Do not leave at room temperature for more than 2 hours

Make-Ahead Tips

• Prepare the vegetables ahead of time and store them in the refrigerator for up to 24 h
• The soup freezes very well; reheat gently over low heat adding a little water
• Use boiling water to avoid having to re-cook the vegetables