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Creamy Vegetable Soup

A warm and creamy vegetable soup, perfect for cozy dinners and versatile enough to serve as a main dish or a side.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
Vegetables
  • 3 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cups vegetable broth
  • 2 cups potatoes, diced
  • 1 cup green beans, chopped
  • 1 cup peas
Cream and Seasoning
  • 1 cup heavy cream or coconut milk Use coconut milk for a dairy-free version.
  • Salt and pepper to taste
  • Fresh herbs (like thyme or parsley) For garnish and taste.

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the chopped onion and minced garlic, sautéing until softened.
  3. Stir in the diced carrots and celery, cooking for about 5 minutes.
Cooking
  1. Pour in the vegetable broth and add the diced potatoes. Bring the mixture to a boil.
  2. Once boiling, reduce the heat and let it simmer until the potatoes are tender, about 15 minutes.
  3. Add the chopped green beans and peas, cooking for an additional 5 minutes.
  4. Stir in the heavy cream or coconut milk, then season with salt, pepper, and fresh herbs.
Serving
  1. Serve the soup warm alongside some crusty bread.

Notes

To keep leftovers fresh, let the soup cool to room temperature before transferring it to an airtight container. Refrigerate for up to 4 days or freeze for longer storage.