Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 2 cups mixed vegetables (bell peppers, zucchini, peas)
- 1 cup heavy cream or coconut milk
- Salt and pepper to taste
- Fresh herbs for garnish (parsley, thyme)
Instructions
- Heat olive oil in a large pot over medium heat.
- Saute onion, carrots, and celery until tender, about 5 minutes.
- Add garlic and cook for another minute.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and add mixed vegetables. Simmer for 10 minutes.
- Puree the soup with an immersion blender or in batches in a blender until smooth.
- Stir in heavy cream, season with salt and pepper, and heat through.
- Garnish with fresh herbs and serve hot.
Notes
- Use coconut milk for a vegan version.
- Blend until smooth for a creamier texture.
- Adjust seasoning as needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 220 Kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 45mg