Creamy Vegetable Soup
A delicious and nutritious creamy vegetable soup that can be prepared quickly, making it perfect for chilly evenings.
Ingredients
Soup Base
- 2 tablespoons olive oil
- 1 cup onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
Broth and Cream
- 4 cups vegetable broth
- 1 cup heavy cream or coconut milk For a dairy-free option, use coconut milk.
Vegetables
- 2 cups mixed vegetables (e.g., zucchini, bell peppers, spinach) Feel free to swap out with vegetables you prefer.
- to taste Salt and pepper
- optional Fresh herbs for garnish Such as parsley, cilantro, or basil.
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté for about 5 minutes until they become softened.
- Stir in the minced garlic and cook for an additional minute until fragrant.
Cooking
- Pour in the vegetable broth and bring the mixture to a boil over high heat.
- Once boiling, reduce the heat. Add your mixed vegetables and let the soup simmer for about 15 minutes, or until the veggies are tender.
- Stir in the heavy cream or coconut milk, then season with salt and pepper to taste.
- You can use an immersion blender to puree the soup until smooth, but if you prefer a chunkier texture, skip this step.
Serving
- Ladle the hot soup into bowls and garnish with fresh herbs, if using.
Notes
Make sure to sauté the vegetables over medium heat to avoid burning and promote even cooking. Adjust the blending to your preference; some like it smooth while others enjoy chunks of veggies. Don’t skip the simmering step; this is crucial for developing flavors and softening the vegetables.
