White Velvet Soup

White Velvet Soup

Snow just won’t stop falling. The atmosphere is calm and gentle. Time for some soup, please. What soup would be better to make than the white velvet soup? We have come up with a white velvet recipe that would fulfill your tummy and keep you cozy and warm.


  • Extra virgin olive oil, 2 teaspoons plus more for sprinkling
  • Clean and cut into 1-inch slices 4 parsnips (about 1 pound)
  • 2 celery stalks, diced
  • 2 clipped and cut into 1-inch pieces fennel bulbs
  • One sliced onion
  • Two salty teaspoons
  • Fennel seeds in a half-teaspoon
  • Bay leaf, one
  • 1 1/2 cups almond milk without sugar
  • Sliced, cooked, and crispy bacon as a garnish
  • Parmesan cheese for garnish

The recipes for pomegranate gremolata, used as a garnish, are as follows:

  • A half-cup of finely diced Italian parsley
  • 1/fourth cup of pomegranate seeds
  • Lemon zest, 1 teaspoon
  • Salt, 1/8 teaspoon


  • Heat the olive oil in a pan, and start adding celery, parsnips, fennel seeds, celery, onion, and salt. Cook it for six to eight minutes.
  • Stir in the four cups of water, and bay leaf.
  • Let it simmer, and cover it with the lid. You should not stop simmering until the vegetables are soft.
  • Blend the soup while adding the almond milk.
  • Then, cook the soup in the slow cooker for more minutes.
  • Now, serve the soup using bacon, pomegranate gremolata, and parmesan.

For the Pomegranate Gremolata

Combine the parsley, lemon zest, pomegranate seeds, and salt in a basin.

For more such amazing soup recipes, visit us on our website Gsfoodie.com.

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