Name: Creamy Vegetable Soup: A Delicious and Healthy Recipe for All Seasons
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 2 tablespoons olive oil; 1 medium onion, chopped; 2 cloves garlic, minced; 2 medium carrots, diced; 2 celery stalks, diced; 1 medium potato, peeled and diced; 1 zucchini, diced; 1 cup green beans, trimmed and cut into 1-inch pieces; 1 cup corn kernels (fresh or frozen); 4 cups vegetable broth; 1 cup heavy cream or coconut milk for a dairy-free option; 1 teaspoon dried thyme; 1 teaspoon dried basil; Salt and pepper to taste; Fresh parsley, chopped (for garnish)

Description

This creamy vegetable soup is a comforting blend of fresh vegetables and rich flavors, perfect for a cozy meal. Easy to make and customizable, it’s a delicious way to enjoy your favorite veggies!

Ingredients

Scale

2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
1 medium potato, peeled and diced
1 zucchini, diced
1 cup green beans, trimmed and cut into 1-inch pieces
1 cup corn kernels (fresh or frozen)
4 cups vegetable broth
1 cup heavy cream or coconut milk for a dairy-free option
1 teaspoon dried thyme
1 teaspoon dried basil
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Instructions

Wash all vegetables thoroughly.
Chop the onion into small pieces.
Mince the garlic.
Dice the carrots and celery into small, uniform pieces.
Peel and dice the potato into small cubes.
Dice the zucchini and trim the green beans, cutting them into 1-inch pieces.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
Add the minced garlic and sauté for an additional minute.
Toss in the diced carrots and celery, cooking for about 5-7 minutes until they start to soften.
Add the diced potato, zucchini, green beans, and corn. Stir to combine.
Pour in the vegetable broth and bring to a boil.
Once boiling, reduce heat to low, add thyme and basil, and season with salt and pepper. Let simmer for 20-25 minutes until vegetables are tender.
Use an immersion blender to blend the soup until smooth, or blend in batches using a regular blender.
Stir in the heavy cream or coconut milk and heat gently until warmed through.
Taste and adjust seasoning if necessary.
Serve hot in bowls, garnished with freshly chopped parsley.

Notes

This soup can be customized with any vegetables you have on hand.
For a chunkier texture, blend only half of the soup.
Pairs well with crusty bread or a light salad.

Prep Time: 15 minutes
Cook Time: 40 minutes