Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 3 carrots, chopped
- 2 celery stalks, sliced
- 1 zucchini, diced
- 1 cup corn kernels
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and garlic, sauté until translucent.
- Stir in carrots and celery, cook for 5 minutes.
- Add zucchini, corn, and vegetable broth; bring to a boil.
- Reduce heat and simmer until vegetables are tender, about 15 minutes.
- Stir in heavy cream, season with salt and pepper.
- Simmer for an additional 5 minutes.
- Serve hot, garnished with fresh herbs.
Notes
- You can substitute heavy cream with coconut milk for a dairy-free version.
- For added protein, top with shredded cheese or croutons.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (around 250ml)
- Calories: 210 Kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 40mg