Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 3 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 cup cauliflower florets
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh herbs for garnish (parsley or chives)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and garlic; sauté until translucent.
- Add carrots, celery, zucchini, and cauliflower; cook for 5-7 minutes.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer until vegetables are tender, about 15 minutes.
- Use an immersion blender to purée the soup until smooth.
- Stir in heavy cream, season with salt and pepper.
- Cook for another 5 minutes, then garnish with fresh herbs before serving.
Notes
- You can substitute heavy cream with coconut milk for a vegan version.
- For a chunkier texture, blend part of the soup and leave some vegetables whole.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop, Blender
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 200 Kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 35mg