Winter White Velvet Soup


(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


  • 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


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.

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