Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 3 carrots, diced
- 2 celery stalks, sliced
- 1 zucchini, chopped
- 1 cup broccoli florets
- 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, celery, zucchini, and broccoli, cook for 5-7 minutes.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer until vegetables are tender.
- Use an immersion blender to blend the soup until smooth or carefully transfer to a blender.
- Stir in heavy cream or coconut milk, season with salt and pepper.
- Simmer for another 5 minutes. Serve hot, garnished with fresh parsley.
Notes
- You can substitute coconut milk for a dairy-free option.
- Adding a pinch of nutmeg enhances the flavor.
- For chunkier texture, blend only half the soup.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 180 Kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 25mg