Creamy Vegetable Soup
A comforting and nutritious soup packed with fresh vegetables and a rich, creamy texture, perfect for chilly days.
Ingredients
Vegetable Ingredients
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 stalks celery, sliced
- 1 zucchini, diced
- 1 bell pepper, chopped
Liquids
- 4 cups vegetable broth
- 1 cup heavy cream (or coconut milk for a dairy-free option) Substitute coconut milk for a dairy-free version.
Seasoning and Garnish
- Salt and pepper to taste
- Fresh herbs for garnish (optional) Consider using parsley or basil.
Instructions
Cooking
- In a large pot, heat some oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent.
- Add sliced carrots and celery, and cook for about 5 minutes.
- Stir in the zucchini and bell pepper, cooking for an additional 5 minutes.
- Pour in the vegetable broth and bring to a boil. Lower the heat and let it simmer for 15 minutes.
- Using an immersion blender (or regular blender), puree the soup until creamy.
- Stir in the heavy cream (or coconut milk) and season with salt and pepper.
- Serve hot, garnished with fresh herbs if desired.
Notes
This soup can be customized with your choice of vegetables. Perfect for lunch or dinner, and can be served with crusty bread or a salad. Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.