Description
A delightful and creamy vegetable soup perfect for a spring dinner.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup potatoes, diced
- 1 cup green beans, chopped
- 1 cup corn kernels
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat olive oil over medium heat.
- Add the chopped onion, carrots, and celery. Sauté until softened.
- Stir in the minced garlic and cook for another minute.
- Add the vegetable broth, potatoes, green beans, and corn. Bring to a boil.
- Reduce heat and simmer until the vegetables are tender.
- Stir in the heavy cream and season with salt and pepper.
- Garnish with fresh parsley before serving.
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Notes
- Feel free to add any seasonal vegetables you have on hand.
- This soup can be made ahead of time and reheated.
- For a lighter version, substitute heavy cream with coconut milk.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 40mg