Winter White Velvet Soup
There are a ton of healthy veggies in this delicious soup. A quick blend with an immersion blender and you've got an elegant main course or beautiful appetizer soup.
Calories:
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium sweet yellow onion peeled and roughly chopped
- 2 medium leeks
- 2 medium shallots quartered
- 6 medium cloves garlic peeled and smashed
- 6 cups low sodium chicken broth you may need a bit more for thinning
- 1 medium cauliflower broken into florets
- 2 medium potatoes roughly chopped
- 2 medium parsnips peeled and cut into 1 inch slices
- ½ cup Feta cheese plus extra for garnish
- 1 ½ teaspoons kosher salt more to taste
- ½ teaspoon white pepper more to taste
- 2 tablespoons finely diced red bell pepper
- 2 tablespoons finely chopped fresh parsley
Instructions
- Heat olive oil in a large Dutch oven (or stock pot) over medium heat. Add onions, leeks, shallots and garlic. Reduce heat to medium low and sauté onion mixture until soft and slightly golden, about 15 minutes.
- Add chicken broth, cauliflower, potatoes, parsnips, salt and white pepper. Bring mixture to a boil, then reduce to a constant simmer and cover. Cook until all veggies are very tender, about 20-25 minutes.
- Add Feta and puree with an immersion blender* or regular blender until smooth and velvety. If soup is too thick add a bit more chicken broth to thin. Taste and add more salt and pepper, if needed.
- Ladle into bowls and garnish with a bit more Feta and a sprinkle of the diced red bell pepper and chopped parsley.
