Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 zucchinis, chopped
- 2 potatoes, peeled and diced
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and cook until translucent.
- Add carrots, zucchinis, and potatoes. Cook for 5 minutes, stirring occasionally.
- Pour in vegetable broth and bring to a boil. Reduce heat and simmer until vegetables are tender, about 20 minutes.
- Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
- Stir in heavy cream and season with salt and pepper. Warm through.
- Serve hot, garnished with fresh parsley.
Notes
- For a vegan version, substitute heavy cream with coconut milk.
- Feel free to add your favorite herbs for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Simmering, Blending
- Cuisine: International
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (1.5 cups)
- Calories: 220 Kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 35mg