Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups mixed vegetables (carrots, celery, bell peppers, zucchini)
- 4 cups vegetable broth
- 1 cup heavy cream (or coconut milk for a dairy-free option)
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- In a large pot, heat olive oil over medium heat.
- Add chopped onion and minced garlic, sauté until onion is translucent.
- Add the mixed vegetables and sauté for another 5 minutes.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat, cover, and simmer for 15-20 minutes, or until vegetables are tender.
- Use an immersion blender to blend the soup until smooth (or blend in batches in a regular blender).
- Stir in the heavy cream and season with salt and pepper.
- Heat through, then serve warm, garnished with fresh herbs if desired.
Notes
For a dairy-free option, use coconut milk. Store in the fridge for up to three days or freeze for up to three months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 40mg