Creamy Vegetable Soup
A delightful and nourishing soup packed with vibrant vegetables and a touch of creaminess, perfect for chilly days.
Ingredients
Base Ingredients
- 2 tablespoons olive oil For sautéing vegetables
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth Ensure it's gluten-free if necessary
- 2 cups mixed vegetables (e.g., broccoli, bell peppers, zucchini) Use any favorite combinations
- 1 cup heavy cream or coconut milk Coconut milk for a vegan option
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat.
- Add the diced onions, carrots, and celery, and sauté until tender, about 5-7 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
Cooking
- Pour in the vegetable broth and bring to a boil.
- Add the mixed vegetables and reduce heat, simmering for about 15 minutes, or until the vegetables are tender.
- Stir in the cream or coconut milk, and season with salt and pepper.
- Serve hot, garnished with fresh herbs if desired.
Notes
To store, let the soup cool completely, then transfer to an airtight container. Refrigerate for 3-4 days or freeze for 2-3 months. Use seasonal vegetables for the freshest taste.