Description
A warming, creamy vegetable soup packed with tender veggies and rich flavors, perfect for autumn nights.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 carrots, diced
- 2 stalks celery, diced
- 4 cups vegetable broth
- 2 cups mixed vegetables (like broccoli, peas, and green beans)
- 1 cup heavy cream or coconut milk
- Salt and black pepper to taste
- Fresh herbs (like parsley or thyme) for garnish
Instructions
- Add the olive oil to a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until softened, about 3–4 minutes.
- Stir in the diced carrots and celery, cooking for a few more minutes until they begin to soften.
- Pour in the vegetable broth, bringing the mixture to a gentle boil.
- Add the mixed vegetables, and simmer until they are tender, about 5–7 minutes.
- Stir in the heavy cream or coconut milk, and season with salt and pepper to taste.
- Blend the soup for a smooth consistency using an immersion blender or traditional blender.
- Serve hot, garnished with fresh herbs.
Notes
Make ahead and store in the fridge for up to 3 days. Leftovers can be frozen and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 30mg