Description
A delicious creamy vegetable soup, perfect for any occasion.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 1 medium potato, peeled and diced
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 4 cups vegetable broth
- 1 cup whole milk or heavy cream
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 2-3 minutes until translucent.
- Add the minced garlic, carrots, and celery. Sauté for another 5 minutes until the vegetables begin to soften.
- Stir in the potato, broccoli, cauliflower, vegetable broth, and dried thyme. Bring to a boil, then reduce heat to a simmer. Cover and cook for 20 minutes, or until the vegetables are very tender.
- Use an immersion blender to blend the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a blender and purée until creamy.
- Return the soup to low heat. Stir in the milk or cream, and season with salt and black pepper to taste. Heat through but do not boil.
- Ladle the soup into bowls and garnish with fresh parsley if desired. Serve hot.
Notes
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- For a vegan version, substitute the cream with coconut milk or almond milk.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 20mg