Description
Discover the comforting and velvety taste of our Creamy Vegetable Soup, a perfect blend of fresh garden vegetables and rich cream, ideal for cozy dinners or quick lunches. This easy-to-make recipe offers a wholesome, satisfying meal packed with nutrients and flavor, guaranteed to warm your senses and delight your palate.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, chopped
- 1 zucchini, chopped
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 4 cups vegetable broth
- 1 cup heavy cream or coconut cream for vegan option
- Salt and pepper to taste
- Fresh herbs (parsley or thyme) for garnish
Instructions
- Begin by washing and chopping all vegetables into bite-sized pieces for even cooking and smoother blending.
- Heat olive oil in a large pot over medium heat. Add chopped onions and minced garlic, sauté until fragrant and translucent.
- Add carrots, celery, zucchini, broccoli, and cauliflower to the pot. Cook for 5-7 minutes until slightly softened.
- Pour in vegetable broth and bring to a boil. Reduce heat and simmer uncovered for 15-20 minutes until vegetables are tender.
- Using an immersion blender or regular blender, blend the soup until smooth. Add heavy cream or coconut cream gradually and stir well.
- Season with salt and pepper; garnish with fresh herbs. Serve hot with crusty bread or a side salad.
Notes
- Use a high-speed blender for a super silky texture.
- Enhance flavor with a dash of nutmeg or smoked paprika.
- For vegan versions, substitute cream with coconut or cashew cream.
- Add cooked pasta or rice to make it more filling.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Sauté, Simmer, Blend
- Cuisine: Vegetarian, Comfort Food
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 220 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 35mg