Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 carrots, diced
- 2 celery stalks, sliced
- 1 cup corn kernels
- 2 cups fresh spinach, chopped
- 4 cups vegetable broth
- 1 cup heavy cream or coconut milk
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and minced garlic; sauté until translucent.
- Stir in diced carrots and sliced celery; cook for about 5 minutes.
- Add corn and vegetable broth; bring to a boil.
- Reduce heat and simmer until vegetables are tender, about 15 minutes.
- Add chopped spinach and cook until wilted.
- Use an immersion blender to blend the soup until smooth.
- Stir in heavy cream or coconut milk, season with salt and pepper, and heat through.
Notes
- You can substitute coconut milk for a dairy-free version.
- Optional: top with fresh herbs or a drizzle of cream for garnish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: International
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 210 Kcal
- Sugar: 8g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 25mg