Description
A rich and creamy vegetable soup made with fresh vegetables and a touch of cream. Perfect for a comforting meal.
Ingredients
Scale
- 2 tablespoons butter or olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 2 medium potatoes, peeled and cubed
- 1 cup broccoli florets
- 1 cup heavy cream or full-fat coconut milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg (optional)
Instructions
- Heat butter or oil in a large pot over medium heat.
- Add onion, carrots, and celery. Cook for 5 minutes until softened.
- Stir in garlic and cook for 1 minute.
- Pour in vegetable broth and add potatoes. Bring to a boil.
- Reduce heat and simmer for 15 minutes until potatoes are tender.
- Add broccoli and cook for 5 more minutes.
- Use an immersion blender to puree the soup until smooth. Or blend in batches in a blender.
- Stir in cream, salt, pepper, and nutmeg. Heat through but do not boil.
- Taste and adjust seasoning. Serve hot.
Notes
- Store leftovers in the fridge for up to 4 days.
- Freeze the soup without cream for up to 3 months. Add cream after thawing.
- Swap vegetables based on what you have. Zucchini or cauliflower work well.
- For a vegan version, use olive oil and coconut milk.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 8g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg