Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, sliced
- 1 zucchini, chopped
- 1 cup green beans, trimmed
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onion and garlic until translucent.
- Add carrots, celery, zucchini, and green beans; cook for 5-7 minutes.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer until vegetables are tender, about 15 minutes.
- Stir in heavy cream, season with salt and pepper.
- Simmer for another 5 minutes, then serve garnished with fresh parsley.
Notes
- You can substitute heavy cream with coconut milk for a vegan version.
- For a thicker soup, blend a portion of the cooked vegetables before adding cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Vegetarian
- Diet: Healthy, Vegetarian
Nutrition
- Serving Size: 1 bowl (250ml)
- Calories: 210 Kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 30mg