Description
A nourishing, creamy vegetable soup perfect for chilly evenings, made with vibrant vegetables and a rich, comforting texture.
Ingredients
- 2 tablespoons olive oil
- 1 diced onion
- 3 minced garlic cloves
- 2 chopped carrots
- 2 chopped celery stalks
- 1 diced zucchini
- 1 diced bell pepper
- 4 cups vegetable broth
- 1 cup heavy cream or coconut milk
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, sautéing until fragrant and translucent.
- Add chopped carrots and celery, stirring gently until they begin to soften.
- Stir in diced zucchini and bell pepper, cooking until vibrant and tender.
- Pour in vegetable broth and bring the mixture to a boil.
- Reduce heat and let the soup simmer until all vegetables are tender.
- Stir in heavy cream or coconut milk and dried thyme, adjusting seasoning with salt and pepper.
- For a creamier texture, purée part of the soup with an immersion blender, if desired.
- Serve hot, garnished with fresh herbs and a drizzle of olive oil.
Notes
Experiment with different seasonal vegetables or herbs for variety. Consider adding a squeeze of lemon juice before serving to enhance the flavors.
