Creamy Vegetable Soup

Creamy Vegetable Soup

Author: Sara Smith Prep Time: 10 minutes
Cook Time: 30 minutes Total Time: 40 minutes
Yield: 4 servings Category: LUNCH Cuisine: American Diet: Vegetarian

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 2 cups mixed vegetables (bell peppers, zucchini, spinach, etc.)
  • 1 cup heavy cream or coconut milk
  • Salt and pepper to taste
  • Chopped fresh herbs (parsley or thyme) for garnish
Cook Mode Prevent your screen from going dark

Instructions

  1. Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery until softened.
  2. Add garlic and cook for an additional minute.
  3. Add vegetable broth and bring to a boil.
  4. Once boiling, add mixed vegetables and reduce heat to a simmer. Cover slightly.
  5. Let simmer for about 15 minutes, until the vegetables are cooked through.
  6. Stir in heavy cream or coconut milk, seasoning with salt and pepper. Heat until slightly thickened.
  7. Serve hot, garnished with fresh herbs.

Notes

  1. For a vegan version, use coconut milk or another plant-based cream. This soup is forgiving and flexible with ingredients.