Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, sliced
- 1 zucchini, chopped
- 4 cups vegetable broth
- 1 cup heavy cream or coconut milk
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onions and garlic until fragrant and translucent.
- Add carrots, celery, and zucchini; cook for 5 minutes until slightly softened.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer for 20 minutes until vegetables are tender.
- Puree the mixture using an immersion blender until smooth.
- Stir in heavy cream or coconut milk, season with salt and pepper.
- Heat through and serve garnished with fresh parsley.
Notes
- Feel free to add other vegetables like peas or spinach.
- For a vegan version, use coconut milk instead of heavy cream.
- Serve with crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: International
- Diet: Vegetarian, Gluten-Free
Nutrition
- Serving Size: 1 bowl (aday)
- Calories: 220 Kcal
- Sugar: 8g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 30mg