Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 carrots, diced
- 2 celery stalks, sliced
- 1 zucchini, chopped
- 1 cup green beans, trimmed
- 4 cups vegetable broth
- 1 cup heavy cream or coconut milk
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and garlic, sauté until translucent.
- Stir in carrots, celery, zucchini, and green beans; cook for 5 minutes.
- Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 20 minutes until vegetables are tender.
- Use an immersion blender to purée the soup until smooth, or transfer to a blender in batches.
- Return to the pot, stir in heavy cream, and season with salt and pepper.
- Heat through, then serve hot garnished with fresh parsley.
Notes
- Feel free to add other vegetables like peas or corn for variety.
- For a vegan version, substitute heavy cream with coconut milk.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 250 ml)
- Calories: 220 Kcal
- Sugar: 6g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 30mg