(It looks kinda dull in this picture but it’s absolutely delicious!)
It’s winter and I’m on a soup kick (if you can’t already tell). This is a recipe that I discovered while watching an episode of Giada’s Holiday Handbook on the Food Network. It was actually dairy-free, which is not normal for an Italian chef, and there were less than 5 main ingredients + garnishes. I remember thinking, “how can this possibly be good? It looks so boring.” But I was totally wrong! This soup is delicious and one of the easiest, fastest recipes I’ve ever made. And it required very little adjustments to make it CKD-friendly. It’s my new favorite.
Original Recipe: Found HERE by Giada De Laurentiis
Revised Recipe: By Me 🙂 Jackie
Winter White Velvet Soup
- Total: 1 hr 10 min (at most)
- Active: 45 min
- Yield: 6 servings
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Ingredients
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 4 parsnips, peeled and chopped into 1-inch pieces (about 1 pound)
- 2 stalks celery, chopped
- 2 bulbs fennel, trimmed and chopped into 1-inch pieces
- 1 onion, chopped
- 1/2 teaspoon fennel seeds
- 1 bay leaf
- 1 1/2 cups unsweetened almond or rice milk
- Pomegranate Gremolata, for garnish, recipe follows
Pomegranate Gremolata:
- 1/2 cup chopped fresh Italian parsley
- 1/4 cup pomegranate seeds
- 1 teaspoon lemon zest
Directions
Heat the olive oil in a 3 1/2-quart Dutch oven medium-high heat. Add the parsnips, celery, fennel, onion, and fennel seeds. Reduce the heat to medium and cook for 6 to 8 minutes, stirring occasionally with a wooden spoon. Add 4 cups water and the bay leaf to the pan, and stir. Bring to a simmer, reduce the heat to medium-low, and cover with a lid. Simmer for 30 minutes, or until the vegetables are very soft. Allow to cool slightly.
Puree the soup, adding the almond milk as you go. Use either a blender or an immersion blender. If using a regular blender, you can split the soup in half and puree each half. Return the soup to the Dutch oven, and heat to warm through–alternatively, pour the soup into a slow cooker and keep warm on the low setting. Serve with Pomegranate Gremolata.
Pomegranate Gremolata:
In a bowl, mix together the parsley, pomegranate seeds, and lemon zest.
Spilling the Beans 
Looks delicious.
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