Description
This hearty vegetable soup is perfect for a healthy meal. Packed with colorful vegetables and creamy goodness.
Ingredients
Scale
- 2 tablespoons butter or olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 2 medium potatoes, cubed
- 1 cup cauliflower florets
- 1 cup green beans, trimmed and chopped
- 1 cup corn kernels
- 1 cup frozen peas
- 4 cups vegetable broth
- 1 cup heavy cream or full-fat coconut milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 2 tablespoons all-purpose flour (or gluten-free flour)
Instructions
- In a large pot, heat the butter or olive oil over medium heat. Add chopped onion, carrots, and celery. Cook until the onions are soft and translucent.
- Stir in the garlic and cook for another minute. Add the flour and stir well to coat the vegetables evenly.
- Gradually pour in the vegetable broth while stirring to prevent lumps. Add potatoes, cauliflower, green beans, thyme, and bay leaf.
- Simmer the soup for 15 to 20 minutes, until all the vegetables are tender.
- Reduce the heat and stir in the cream or coconut milk. Add the corn and peas, then cook for another 5 minutes.
- Season with salt and pepper to taste. Remove the bay leaf before serving.
- If desired, blend half the soup for a creamier texture, or leave it chunky for more bite.
Notes
- Add herbs like parsley for extra flavor.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 30mg