Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 zucchinis, chopped
- 2 potatoes, diced
- 4 cups vegetable broth
- 1 cup heavy cream or coconut milk
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and minced garlic, sauté until fragrant.
- Stir in carrots, zucchinis, and potatoes; cook for 5 minutes.
- Pour vegetable broth and bring to a boil.
- Reduce heat and simmer until vegetables are tender, about 15 minutes.
- Blend soup with an immersion blender until smooth or leave chunky as desired.
- Stir in heavy cream or coconut milk, season with salt and pepper.
- Serve hot, garnished with fresh herbs.
Notes
- You can substitute coconut milk for a vegan version.
- Adjust seasoning according to taste.
- Blend partially for a creamier texture with chunks preserved.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Comfort Food
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 180 Kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 20mg
