Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 3 cups vegetable broth
- 1 cup milk or plant-based milk
- 2 cups chopped seasonal vegetables (zucchini, bell peppers, broccoli)
- Salt and pepper to taste
- Fresh herbs for garnish (parsley or thyme)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion, cook until translucent.
- Stir in carrots and celery, cook for 5 minutes.
- Add vegetable broth and bring to a boil. Reduce heat, simmer until vegetables are tender, about 15 minutes.
- Add chopped seasonal vegetables, cook for another 5 minutes.
- Puree the soup using an immersion blender or transfer to a blender in batches until smooth.
- Return to pot, stir in milk, and season with salt and pepper. Heat through.
- Serve hot, garnished with fresh herbs.
Notes
- You can substitute any seasonal vegetables you like.
- For a thicker soup, add more vegetables and blend longer.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (250ml)
- Calories: 180 Kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 5mg