Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 potatoes, peeled and diced
- 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 chopped onion, carrots, and celery until softened, about 5 minutes.
- Add diced potatoes and cook for another 5 minutes.
- Pour in vegetable broth, bring to a boil, then reduce heat and simmer until vegetables are tender, about 15 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in heavy cream, season with salt and pepper, and heat through.
- Serve hot, garnished with fresh parsley.
Notes
- You can substitute heavy cream with coconut milk for a vegan variant.
- For a thicker soup, blend a portion of the cooked vegetables separately before mixing.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Sauté, simmer, blend, serve
- Cuisine: Vegetarian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (250 ml)
- Calories: 220 kcal Kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 30 mg