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Creamy Vegetable Soup: A Delicious and Healthy Recipe for All Seasons

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This creamy vegetable soup is a delicious and nutritious blend of vibrant vegetables, perfect for a cozy meal. Easy to prepare and customizable with seasonal produce, it offers a comforting taste that’s ideal for lunch or dinner. Enjoy the rich flavors and creamy texture in every bowl!

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 medium potato, peeled and diced
  • 1 zucchini, diced
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 1 cup corn kernels (fresh or frozen)
  • 4 cups vegetable broth
  • 1 cup heavy cream or coconut milk (for a dairy-free option)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Wash all your vegetables thoroughly to remove any dirt or pesticides.
  2. Chop the onion into small pieces.
  3. Mince the garlic by smashing the cloves with the flat side of a knife, then chop finely.
  4. Dice the carrots and celery into small, even pieces.
  5. Peel and dice the potato into small cubes, similar in size to the carrots.
  6. Chop the zucchini into small cubes, leaving the skin on for added nutrients.
  7. Trim the green beans and cut them into 1-inch pieces.
  8. If using fresh corn, cut the kernels off the cob; if using frozen corn, skip this step.
  9. In a large pot, heat the olive oil over medium heat for about a minute.
  10. Add the chopped onions and sauté for about 5 minutes until translucent.
  11. Add the minced garlic and sauté for an additional minute, being careful not to burn it.
  12. Toss in the diced carrots and celery, stirring to combine, and cook for about 5 minutes.
  13. Add the diced potato, zucchini, green beans, and corn, stirring well.
  14. Pour in the vegetable broth, ensuring all vegetables are submerged. Add more liquid if necessary.
  15. Bring to a boil, then reduce heat to low and let it simmer for about 20 minutes.
  16. Check the vegetables for tenderness; they should be soft but not mushy. If needed, simmer for an additional 5-10 minutes.
  17. Once the vegetables are tender, add the heavy cream or coconut milk and stir well.
  18. Add the dried thyme and basil for flavor.
  19. Season with salt and pepper to taste, starting with about a teaspoon of salt and half a teaspoon of pepper.
  20. Let the soup simmer for another 5 minutes to heat through and blend the flavors.

Notes

  • Feel free to customize the vegetables based on what you have on hand or what’s in season.
  • For a spicier kick, consider adding a pinch of red pepper flakes.
  • This soup can be stored in the refrigerator for up to 3 days and freezes well for longer storage.

Find it online: https://anasrecipes.com/creamy-vegetable-soup/