Herb Velouté

Green Herb Velouté

Packed with leafy greens and fragrant herbs, it is bright and flavourful, and wildly good for you. It’s also vegan and gluten-free and incredibly easy to make.

Serves 2


  • 1 tbsp extra-virgin olive oil, plus more for drizzling
  • 8 spring onions (scallions), thinly sliced
  • Fine sea salt and freshly ground black pepper
  • About 150g (5.3 oz) packed mixed greens, such as spinach, arugula, dandelion, and/or watercress, stems removed
  • 960ml (1.6 pints) vegetable broth
  • 18g (0.6 oz) sliced fresh chives, plus more for garnish
  • 6g fresh flat-leaf parsley leaves
  • 2 tbsp fresh chervil or tarragon leaves
  • 1 tbsp fresh mint leaves


  1. Fill a large bowl with ice.
  2. Heat the olive oil in a large saucepan over a medium heat. When the oil is shimmering, add the scallions, season with salt, and cook until soft, 1 to 2 minutes. Add the greens and broth, season with salt and pepper, and bring to the boil. Cook until the greens are slightly wilted and soft, about 3 minutes then add the chives, parsley, chervil, and mint and cook for about 1 minute more to just wilt the herbs.
  3. Transfer the soup to a blender and blend until very smooth, about 1 minute. (Alternatively, use an immersion blender directly in the pan.) Transfer to a medium metal bowl, set the metal bowl inside the large bowl of ice, and let it stand, stirring occasionally, to cool the soup and set its bright green colour.
  4. Divide the soup between the two bowls. Garnish with chives, and drizzle with olive oil and serve.

Vegan Life tip

Velouté can also be refrigerated until cold and served chilled.

Recipe from Maman: The Cookbook by Elisa Marshall and Benjamin Sormonte with Lauren Salkeld. Copyright © 2021. Photography by Linda Xiao (Published by Clarkson Potter, an imprint of Penguin Random House).