In Morocco, the same soup is served with finely dice the vegetable and no blending is involved.
My dad always sneaked in a piece of meat for more flavour but also to ensure that I get some proteins. When I started making it, I added a square of kirri soft cream cheese just before blending it (you could replace it with any cream cheese you have). It just adds to its richness.
- 2 small potatoes
- 1 big carrot
- 2 small zucchinis (courgettes)
- 1 small leek (or ½ a big one)
- 1 turnip
- 1 branch of celery,
- 1 small onion
- 1 medium-size tomatoes (or 1 tbsp of concentrated)
- 1 l chicken or vegetables stock
- 1 tbsp of olive oil
- 1 tbsp of butter
- Soy sauce
Over medium heat, let simmer for about 25 min.
When the vegetables are cooked through. Blend the soup with fresh coriander. Do not overblend it either because otherwise, the potato starch will make it look very gooey, not nice!
Bring back to a boil. The velouté has to have a creamy consistency, not runny. So sometimes you may want to reduce the liquid in by letting it simmer for a while.
Sprinkle some ground pepper, add a bit of butter, or a drizzle of olive oil, or a spoon of cream. I usually add a tablespoon of butter and about a tablespoon of olive oil. It’s still healthy because this is for 4 persons.
Before serving, I also add a few drops of soy sauce; it just goes well with it. Try it! I also sneak in 1 square of Kiri cheese…I’m a Kiri lover actually..
If you are not into creamy-texture type of soups. Just cut the vegetables thin and let them cook. you don’t have to blend them.
The soup may look green depending on the vegetables used. More courgette, leeks, herbs make it look green while more carrots make it look orange…
Add a few leaves of coriander or parsley or even chives before blending and serving the cream of vegetable for a wonderful touch of freshness.