Description
A rich and creamy vegetable soup that is both comforting and nutritious, perfect for any meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 2 cups mixed vegetables (e.g., broccoli, cauliflower, peas)
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery; sauté until softened.
- Stir in garlic and cook for another minute.
- Add vegetable broth and mixed vegetables; bring to a boil.
- Reduce heat and simmer until vegetables are tender.
- Blend the soup until smooth using an immersion blender or regular blender.
- Stir in heavy cream and season with salt and pepper.
- Serve hot, garnished with fresh herbs if desired.
Notes
- For a vegan version, substitute heavy cream with coconut milk or cashew cream.
- Feel free to use any seasonal vegetables you have on hand.
- This soup can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 40mg