Description
A comforting and nutritious creamy vegetable soup that warms the body and soul, packed with a variety of vegetables and a rich, creamy texture.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 bell pepper, diced
- 4 cups vegetable broth
- 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 chopped onion and minced garlic, sauté until translucent.
- Add diced carrots and celery, cook for 5 minutes.
- Add zucchini and bell pepper, stir well.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer for 20 minutes 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 add any seasonal vegetables you have on hand.
- This soup can be stored 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: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 40mg