Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 potatoes, cubed
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and cook until translucent.
- Stir in garlic, carrots, and celery; cook for 5 minutes.
- Add potatoes, vegetable broth, thyme, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes or until vegetables are tender.
- Puree soup with an immersion blender or in batches in a blender until smooth.
- Stir in heavy cream and cook for another 5 minutes.
- Adjust seasoning as needed and serve hot.
Notes
- You can add other vegetables like zucchini or spinach for variety.
- For a vegan version, substitute heavy cream with coconut milk or cashew cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Simmer and blend
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 220 Kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 30mg