Ingredients
Scale
- 2 tbsp olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 2 cups chopped mixed vegetables (potatoes, zucchini, green beans)
- 1 cup heavy cream or coconut milk
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion, carrots, and celery; sauté until vegetables soften.
- Stir in minced garlic and cook for another minute.
- Pour in vegetable broth and bring to a boil.
- Add chopped mixed vegetables and simmer until tender.
- Use an immersion blender to blend the soup until smooth, or transfer to a blender in batches.
- Stir in heavy cream or coconut milk, season with salt and pepper.
- Serve hot, garnished with fresh parsley.
Notes
- Adjust the amount of cream for a richer or lighter soup.
- You can add cooked beans or protein for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (approx. 250ml)
- Calories: 220 Kcal
- Sugar: 8g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 30mg