Description
A delicious and creamy vegetable soup made with a variety of fresh vegetables, perfect for a comforting meal.
Ingredients
Scale
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 cup potatoes, diced
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1 cup green beans, chopped
- 1 cup corn kernels
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until translucent.
- Add carrots, celery, and potatoes; cook for 5 minutes.
- Stir in broccoli, cauliflower, green beans, and corn.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer for 20 minutes until vegetables are tender.
- Blend the soup until smooth, then return to pot.
- Stir in heavy cream and season with salt and pepper.
- Heat through and serve warm.
Notes
- Feel free to add or substitute any vegetables you prefer.
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
- For a vegan version, substitute heavy cream with coconut milk or cashew cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 40mg