Description
A delicious and creamy soup packed with nutritious vegetables.
Ingredients
Scale
- 2 cups vegetable broth
- 1 cup heavy cream
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 cup potatoes, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onions and garlic, sauté until onions are translucent.
- Add carrots, celery, and potatoes, cooking for about 5 minutes.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and simmer until vegetables are tender, about 20 minutes.
- Stir in the heavy cream, thyme, salt, and pepper.
- Blend the soup until smooth using an immersion blender.
- Serve warm.
Notes
- Best served with crusty bread.
- Can be stored in the fridge for up to 3 days.
- Freezes well for future meals.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: soup
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 50mg