Creamy Vegetable Soup
This one-pot creamy vegetable soup is a comforting dish packed with vibrant veggies, perfect for chilly days and casual gatherings.
Ingredients
For the soup base
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
For the soup
- 4 cups vegetable broth
- 1 cup heavy cream (or coconut cream for a dairy-free option)
- 1 cup potatoes, diced (russet or Yukon gold)
- 2 cups mixed vegetables (peas, corn, green beans—fresh or frozen)
- to taste salt and pepper
- for garnish fresh herbs (like thyme or parsley)
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat.
- Add the onions, carrots, and celery. Sauté until they soften, about 5-7 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
Cooking
- Pour in the vegetable broth and add the diced potatoes. Bring to a boil.
- Reduce the heat and let them simmer until the potatoes are tender, roughly 15 minutes.
- Stir in the heavy cream and your choice of mixed vegetables. Season with salt and pepper.
- Cook for another 5-10 minutes, allowing everything to heat through.
- Serve warm, garnished with fresh herbs, and enjoy alongside your favorite bread!
Notes
This soup stores wonderfully in the fridge for up to 3-4 days and can be frozen for up to 2-3 months. Don't forget to chop your vegetables ahead of time to save time.