Description
A warm, creamy vegetable soup that’s perfect for chilly days, easy to prepare, and loved by the whole family.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup potatoes, diced
- 1 cup green beans, trimmed and cut
- 1 cup corn kernels (fresh or frozen)
- 1 cup heavy cream or coconut milk
- Salt and pepper to taste
- Fresh herbs (like parsley or thyme) for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion, carrots, and celery; cook until softened, about 5-7 minutes.
- Stir in minced garlic and cook for another minute.
- Add vegetable broth and bring to a boil.
- Stir in diced potatoes and green beans; reduce heat to a simmer and cook until tender, about 10-15 minutes.
- Toss in corn and cook for an additional 5 minutes.
- Lower the heat and stir in heavy cream or coconut milk until combined.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh herbs, and enjoy with crusty bread.
Notes
For a vegan option, substitute heavy cream with coconut milk. This recipe is versatile; feel free to add your favorite vegetables.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 40mg