Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, chopped
- 4 cups vegetable broth
- 1 cup heavy cream or coconut milk
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onion and garlic until translucent.
- Add carrots and celery; cook for 5 minutes.
- Stir in zucchini and cook for another 5 minutes.
- Pour in vegetable broth and bring to a boil.
- Reduce heat, simmer until vegetables are tender, about 15 minutes.
- Puree half of the soup for a creamier texture, then stir in heavy cream or coconut milk.
- Season with salt and pepper, garnish with parsley, and serve hot.
Notes
- Can substitute coconut milk for a dairy-free version.
- Feel free to add other seasonal vegetables like potatoes or peas.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Comfort Food
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250 Kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 30mg