Zucchini Veloute

ABOUT VEGETABLE SOUPS: One of my favorite ways to cook vegetables is in soups, and the variations and versatility are endless. You can make almost any vegetable into a simple but elegant soup and the beauty is in the garnishing. Drizzle thin threads of olive oil over the soup; stream a little balsamic or honey or petimezi; crush pink peppercorns for flavor and color. These are a few of my personal go-to garnishes!
15 min
55 min


  • 2 Tbsp. extra-virgin olive oil
  • 1 leek whites and tender greens, coarsely chopped (about 2 cups)
  • 3 medium zucchinis coarsely chopped
  • 1 medium fennel bulb trimmed and coarsely chopped (about 2 cups)
  • 1 cup coarsely chopped celery
  • Salt and freshly ground black pepper
  • 1 tsp. finely ground fennel seeds
  • 6 cups vegetable stock
  • 1 garlic clove crushed but kept whole
  • ¼ cup almond milk cream
  • 1 tsp. fresh lemon juice


  1. Heat 1 tablespoon olive oil in a medium soup pot over medium heat. Add the chopped leek, zucchini, fennel, and celery and cook, stirring occasionally until the vegetables begin to caramelize lightly, about 15 minutes. Season with salt and pepper to taste. Add the ground fennel seeds, stir, and pour in the stock. Bring to a boil, reduce the heat, cover and simmer for 20-25 minutes, until the vegetables are very soft.
  2. Remove from heat. Using an immersion blender at high speed, pulverize all the vegetables in the pot to a smooth purée.
  3. Heat the remaining tablespoon of olive oil in a medium non-stick skillet, add the garlic and season lightly with salt and pepper. Let the garlic infuse the olive oil over low heat for 5 minutes.
  4. Strain the garlic-flavored olive oil into the soup. Heat. Pour in the almond milk and continue cooking until warmed through. Stir in the lemon juice. Serve.

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