Description
A delightful and creamy vegetable soup perfect for a spring dinner.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 cup green beans, trimmed and cut
- 1 cup peas
- 1 cup corn
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion, carrots, and celery. Sauté until the vegetables are tender.
- Stir in the minced garlic and cook for an additional minute.
- Pour in the vegetable broth and bring to a boil.
- Add the green beans, peas, and corn. Reduce heat and simmer for 15 minutes.
- Stir in the heavy cream and season with salt and pepper.
- Simmer for another 5 minutes until heated through.
- Serve hot, garnished with fresh herbs if desired.
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Notes
- This soup can be made ahead of time and stored in the refrigerator.
- For a vegan version, substitute heavy cream with coconut cream.
- Feel free to add any seasonal vegetables you have on hand.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 40mg