Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 3 carrots, diced
- 2 celery stalks, chopped
- 2 cups chopped zucchini
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onion and garlic until translucent.
- Add carrots, celery, and zucchini; cook for 5 minutes.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer until vegetables are tender, about 15 minutes.
- Blend soup until smooth using an immersion blender or transfer to a blender.
- Stir in heavy cream and season with salt and pepper.
- Serve warm, garnished with fresh herbs.
Notes
- You can add other vegetables like spinach or peas for variety.
- For a vegan version, substitute heavy cream with coconut milk.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 220 Kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 35mg