Comforting One-Pot Creamy Vegetable Soup
A warm, nutritious, and creamy vegetable soup perfect for any season, easy to prepare and customizable with your favorite vegetables.
Ingredients
Main Ingredients
- 2 tablespoons olive oil Can substitute with canola or avocado oil.
- 1 large onion, chopped
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth Can substitute with homemade broth or water.
- 3 cups mixed vegetables (e.g., zucchini, bell peppers, green beans) Any seasonal vegetables can be used.
- 1 cup heavy cream or coconut milk Use half-and-half or milk for a lighter version.
- to taste Salt and pepper
- for garnish Fresh herbs (e.g., thyme, parsley)
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion, diced carrots, and diced celery. Sauté for about 5 minutes, until the vegetables begin to soften.
- Stir in the minced garlic and cook for an additional minute.
- Add the vegetable broth to the pot and bring to a boil.
Cooking
- Stir in the mixed vegetables and reduce the heat to a simmer. Cook for about 15-20 minutes, or until the vegetables are tender.
- Mix in the heavy cream or coconut milk. Season with salt and pepper to taste.
- Serve hot, garnished with fresh herbs.
Notes
For a creamier texture, use an immersion blender to purée part of the soup before serving. Store leftovers in an airtight container for up to three days in the fridge, or freeze for up to three months.