Description
A delicious and creamy vegetable soup packed with seven different vegetables, perfect for a healthy meal.
Ingredients
Scale
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup potatoes, diced
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1 cup green beans, chopped
- 1 cup spinach, chopped
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until translucent.
- Add carrots, celery, and potatoes; cook for 5 minutes.
- Stir in broccoli, cauliflower, and green beans; cook for another 5 minutes.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer for 15 minutes until vegetables are tender.
- Add spinach and heavy cream; stir well and heat through.
- Season with salt and pepper to taste before serving.
Notes
- Feel free to substitute any of the vegetables with your favorites.
- This soup can be made vegan by using coconut milk instead of heavy cream.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 40mg