Description
A delightful and comforting dish made with fresh vegetables in a creamy broth, perfect for any time of the year.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 cups mixed fresh vegetables (e.g., broccoli, bell peppers, zucchini)
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat the olive oil in a large pot over medium heat.
- Sauté the diced onion, sliced carrots, and sliced celery for about 5 minutes until softened.
- Add the minced garlic and cook for an additional minute.
- Incorporate the vegetable broth and mixed fresh vegetables, stirring well.
- Season the soup with dried thyme and dried basil.
- Bring the soup to a boil, then reduce heat and let it simmer for about 15 minutes.
- Add the heavy cream and season with salt and pepper to taste.
- Final simmer for an additional 5 minutes before serving.
- Serve the soup warm, garnished with fresh parsley.
Notes
This soup can be easily customized with different vegetables and proteins. It can also be made vegan by substituting heavy cream with coconut milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 40mg