Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 2 cups chopped potatoes
- 1 cup chopped zucchini
- 1 cup chopped spinach
- 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.
- Sauté onion, carrots, and celery until vegetables are tender.
- Add garlic and cook for another minute.
- Pour in vegetable broth and bring to a boil.
- Add potatoes and cook until they are soft.
- Stir in zucchini and cook for 5 minutes.
- Remove from heat and blend the soup until smooth using an immersion blender.
- Return to heat, stir in cream or coconut milk, and season with salt and pepper.
- Simmer for another 5 minutes, garnish with herbs, and serve hot.
Notes
- You can substitute coconut milk for heavy cream for a vegan version.
- Add a pinch of paprika or chili flakes for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Healthy, Comfort Food
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 220 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 30mg