Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup potatoes, diced
- 2 cups mixed vegetables (like peas, corn, and green beans)
- 1 cup heavy cream or coconut milk
- Salt and pepper to taste
- Fresh herbs (like thyme or parsley) for garnish
Instructions
- Sauté the onions in a large pot with olive oil until they are translucent, about 3–4 minutes.
- Add the carrots and celery, stirring occasionally for another 3 minutes until the veggies start to soften.
- Stir in the garlic and cook for another minute until fragrant.
- Pour in the vegetable broth and bring to a boil.
- Add the diced potatoes and mixed vegetables, reducing heat to a simmer for about 10 minutes or until potatoes are tender.
- Mix in the heavy cream (or coconut milk), salt, and pepper, allowing it to heat through.
- Garnish with fresh herbs before serving.
Notes
Sautéing vegetables enhances the flavor and using full-fat coconut milk adds extra creaminess. Blend if you prefer a smoother consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan, Gluten-Free