Description
A comforting, creamy one‑pot soup brimming with vibrant vegetables, herbs, and a velvety broth—easy to make, nourishing, and perfect for any season.
Ingredients
- 2 tbsp olive oil or butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 2 cups diced potatoes
- 1 cup chopped green beans
- 1 cup corn (fresh, frozen, or canned)
- 1 cup peas (fresh or frozen)
- 4 cups vegetable broth
- 1/2 cup heavy cream or half‑and‑half
- 2 tbsp all‑purpose flour (for thickening)
- 1/2 tsp dried thyme or Italian seasoning
- Salt and black pepper, to taste
- Optional: 1–2 cups spinach or kale, grated Parmesan, chopped parsley
Instructions
- Heat olive oil or butter in a large pot over medium heat. Sauté onion, carrots, and celery for 5–6 minutes until softened.
- Add garlic, potatoes, green beans, corn, and peas. Cook another 2–3 minutes.
- Sprinkle flour over vegetables, stir well, and cook for 1–2 minutes to eliminate raw flour taste.
- Slowly pour in vegetable broth while stirring to combine.
- Bring to a gentle boil, reduce heat, and simmer for 15–20 minutes until potatoes are tender.
- Stir in cream and dried herbs. Season with salt and pepper.
- If using spinach or kale, fold it in during the last few minutes until wilted.
- Simmer another 5 minutes, then serve hot topped with Parmesan or fresh parsley.
Notes
- Boost protein by adding cooked beans or lentils.
- Stir in cooked pasta, rice, or quinoa for extra heartiness.
- Use coconut milk instead of cream for a vegan version.
- Blend half the soup for a creamy texture with vegetable chunks retained.
- Make gluten-free by skipping flour or using cornstarch or gluten-free flour.
Nutrition
- Serving Size: 1 bowl (about 1½ cups)
- Calories: 180
- Sugar: 5g
- Sodium: 550mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg
