Description
Cozy up with this creamy, vibrant vegetable soup that’s packed with fresh flavors and comforting warmth. Perfect for chilly days or as a quick, nourishing meal.
Ingredients
Scale
- 2 tbsp olive oil
- 1 onion, chopped
- 2 medium carrots, diced
- 2 stalks celery, diced
- 2 medium Yukon Gold potatoes, peeled and diced
- 3 cloves garlic, minced
- 4 cups vegetable broth (low-sodium)
- 1 cup cream or coconut milk
- 2 handfuls fresh spinach or kale
- Salt and pepper to taste
- 1 tsp dried thyme
- 1 tsp dried rosemary
Instructions
- Sauté the Base: Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery. Sauté for about five minutes until softened and fragrant.
- Add Potatoes and Garlic: Stir in the diced potatoes and minced garlic. Cook for another minute to combine flavors.
- Pour in the Broth: Add four cups of vegetable broth to the pot. Bring to a gentle boil over high heat; then reduce to low heat and let simmer for approximately fifteen minutes until potatoes are tender.
- Blend It Up: Once veggies are soft, use an immersion blender (or transfer carefully to a blender) and blend until smooth but with some texture remaining.
- Stir in Cream: Return blended mixture to low heat if needed. Stir in one cup of cream or coconut milk until fully combined.
- Add Greens and Season: Just before serving, stir in fresh spinach or kale until wilted. Season with salt, pepper, thyme, and rosemary as desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: One-Pot
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 260
- Sugar: 4g
- Sodium: 460mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 45mg