Creamy Vegetable Soup (Printable View)

Velvety vegetable soup with carrots, zucchini, green beans and a splash of cream—cozy and nourishing.

# Ingredient List:

01 - 1 tablespoon olive oil

02 - 1 medium onion, diced

03 - 2 cloves garlic, minced

04 - 2 carrots, peeled and sliced

05 - 2 celery stalks, sliced

06 - 1 medium potato, peeled and diced

07 - 1 zucchini, diced

08 - 1 cup green beans, cut into 1-inch pieces

09 - 1 cup peas, fresh or frozen

10 - 4 cups vegetable broth

11 - 1 teaspoon dried thyme

12 - 1 teaspoon dried parsley

13 - 1 bay leaf

14 - Salt, to taste

15 - Black pepper, to taste

16 - 1/2 cup heavy cream or coconut milk

17 - 2 tablespoons fresh parsley, chopped (optional, for garnish)

01 - Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté for 2 to 3 minutes until fragrant.

02 - Incorporate carrots, celery, and potato. Cook while stirring occasionally for 5 minutes.

03 - Add zucchini, green beans, and peas. Cook for 2 additional minutes.

04 - Pour in vegetable broth. Add thyme, dried parsley, bay leaf, salt, and black pepper. Bring mixture to a boil.

05 - Reduce heat and simmer for 20 to 25 minutes, ensuring all vegetables are thoroughly tender.

06 - Remove bay leaf. Use an immersion or countertop blender to puree the soup until smooth, leaving some texture if preferred.

07 - Gently stir in heavy cream or coconut milk. Warm through for 2 to 3 minutes, adjusting seasoning as necessary.

08 - Ladle into bowls, garnish with fresh parsley if desired, and serve hot.

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It&aposs creamy, cozy, and comes together with the humble vegetables you already have on hand.
A swirl of cream transforms familiar ingredients into a soup that feels quietly special on any night.

02 -

Blending while the soup is still piping hot will fog your glasses and can splatter if you rush—give it a minute to settle.
Letting the soup rest off heat for a couple of minutes before adding cream keeps it from curdling.

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