Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, chopped
- 2 potatoes, peeled and diced
- 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 translucent.
- Add carrots, celery, potatoes, and zucchini; cook for 5 minutes.
- Pour in vegetable broth; bring to a boil.
- Reduce heat and simmer until vegetables are tender, about 20 minutes.
- Stir in heavy cream and season with salt and pepper.
- Simmer for another 5 minutes and garnish with fresh parsley before serving.
Notes
- You can customize the vegetables based on your preference or seasonal availability.
- For a vegan version, substitute heavy cream with coconut milk.
- Serve with crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Comfort Food
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 220 Kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 30mg