Liebig's vegetable velvet soup is surprisingly clean - containing only vegetables, butter, cream, and seasonings with no seed oils or artificial additives. The DIY version upgrades to organic vegetables, grass-fed dairy, and mineral-rich salt while preserving the traditional French technique that creates the signature velvety texture.
Based on: Velouté de légumes
· Makes approximately 30 servings
· Serving: 100g (about 3.5 oz)
Why This Recipe is Seed Oil Free
Commercial Velouté de légumes from Liebig often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
Ingredients
Filtered water
2.5 liters (about 10.5 cups) · Home filtered water or spring water
Creates the soup base and helps extract vegetable flavors during the cooking process
Organic carrots
780g (about 1.75 lbs), peeled and diced · Organic carrots from local grocery or Earthbound Farm brand
Primary vegetable providing natural sweetness, beta-carotene, and the soup's orange color foundation
Organic leeks
300g (about 2-3 medium leeks), cleaned and sliced · Organic leeks, white and light green parts only
Adds mild onion flavor and creates the soup's characteristic French mirepoix base
Organic yellow onions
170g (about 1 medium onion), diced · Organic yellow onions from local grocery
Provides aromatic base notes and natural umami that deepens the overall flavor profile
Organic potatoes
170g (about 1 medium potato), peeled and cubed · Organic Yukon Gold potatoes
Natural thickener that creates the soup's creamy texture without flour or artificial thickeners
Adds gentle heat and aromatic complexity, replacing artificial pepper extracts with real spice
Instructions
Step 1. Prepare all vegetables by washing, peeling, and cutting into uniform 1-inch pieces - this ensures even cooking and prevents some vegetables from turning to mush while others remain undercooked. Dice carrots, onions, and celeriac into 1/2-inch cubes. Clean leeks thoroughly by slicing lengthwise and rinsing between layers to remove grit, then slice the white and light green parts only. Peel and cube potatoes, keeping them in cold water to prevent browning until ready to use.
Step 2. Heat a large heavy-bottomed soup pot or Dutch oven over medium heat and add 40g (3 tablespoons) of the organic grass-fed butter. Once melted and foaming, add the diced onions and cook for 3-4 minutes until translucent - avoid browning as this will change the soup's delicate flavor profile. Add the sliced leeks and cook another 3 minutes, stirring occasionally to prevent sticking.
Step 3. Add the remaining vegetables (carrots, potatoes, butternut squash, and celeriac) to the pot along with the tomato paste. Stir well to coat vegetables with the tomato paste, cooking for 2-3 minutes to develop the tomato flavor - this step is crucial as raw tomato paste can taste harsh and acidic. The vegetables should be well-coated and fragrant.
Step 4. Pour in the filtered water, ensuring it covers vegetables by about 1 inch. Bring to a gentle boil over medium-high heat, then reduce to a simmer. Add 6g (about 1 teaspoon) of the mineral salt and cover partially. Simmer for 25-30 minutes until all vegetables are completely tender when pierced with a fork - undercooked vegetables will create a grainy texture when blended.
Step 5. Remove from heat and let cool slightly for safety. Using an immersion blender, blend the soup until completely smooth and velvety - this should take 2-3 minutes of blending. Alternatively, carefully transfer to a regular blender in batches, ensuring not to overfill (hot liquids expand). Blend until silky smooth, then return to the pot.
Step 6. Stir in the organic heavy cream and remaining 20g (1 tablespoon) butter, allowing them to melt and incorporate fully. Season with the remaining mineral salt and freshly ground black pepper, tasting and adjusting as needed - the soup should have a balanced, gentle flavor with no single vegetable dominating. The texture should coat a spoon lightly but not be thick like a puree.
Step 7. For serving, gently reheat without boiling (which can cause the cream to curdle). Serve hot in warmed bowls. For meal prep, cool completely before refrigerating in glass containers for up to 5 days, or freeze in portions for up to 3 months. When reheating, do so gently over low heat, stirring frequently, and add a splash of water if needed to restore proper consistency.
Step 8. Storage note: The natural separation that occurs during storage is normal - simply stir well when reheating. Each serving should be approximately 100g (about 1/2 cup) to match the commercial product's serving size. The soup pairs beautifully with organic sourdough bread or a simple green salad for a complete meal.
Storage
Refrigerate in glass containers for up to 5 days. Freeze in individual portions for up to 3 months. Gentle reheating prevents cream separation. Natural ingredient separation is normal - stir before serving.
Cost Comparison
Cost per serving (homemade)$0.26
Cost per serving (store-bought)$0.89
Savings71%
Significant upfront investment in quality organic ingredients pays off with dramatic per-serving savings. Bulk organic vegetables and dairy provide the best value, while specialty items like mineral salt last for months of cooking.