White Velvet Soup

by Nanny Bubby

Total Time:

40 minutes




  • 2 Tbsp. 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
  • 2 tsp. salt
  • 1/2 tsp. fennel seeds
  • 1 bay leaf
  • 1 1/2 cups unsweetened almond milk
  • Crispy cooked bacon chopped, for garnish
  • Grated Parmesan for garnish
  • Pomegranate Gremolata (for garnish, recipe follows)

Pomegranate Gremolata Ingredients:

  • 1/2 cup chopped fresh Italian parsley
  • 1/4 cup pomegranate seeds
  • 1 tsp. lemon zest
  • 1/8 tsp. salt


  • Heat the olive oil in a 3 1/2-quart Dutch oven medium-high heat. Add the parsnips, celery, fennel, onion, salt 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 in two batches, adding half of the almond milk to each batch. 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 garnished with bacon, Parmesan and Pomegranate Gremolata.

Pomegranate Gremolata

  • In a bowl, mix the parsley, pomegranate seeds, lemon zest and salt.

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