Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 2 cups mixed vegetables (zucchini, bell peppers, spinach)
- 1 cup heavy cream or coconut milk
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion, carrots, and celery, cook until softened.
- Stir in garlic and cook for 1 minute.
- Add vegetable broth and mixed vegetables, bring to boil.
- Reduce heat and simmer until vegetables are tender.
- Puree the soup with an immersion blender until smooth.
- Stir in heavy cream or coconut milk, season with salt and pepper.
- Serve hot, garnished with fresh herbs.
Notes
- You can substitute coconut milk for a dairy-free option.
- For a chunkier texture, reserve some cooked vegetables to add back after blending.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: International
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 250 ml)
- Calories: 180 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 25mg