Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 6 cups vegetable broth
- 1 russet potato, peeled and cubed
- 1 cup chopped broccoli florets
- 1 cup chopped cauliflower florets
- 1/2 cup frozen peas
- 1/2 cup heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Add garlic and cook for 1 minute more, until fragrant.
- Pour in vegetable broth and add potato, broccoli, and cauliflower. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until vegetables are tender.
- Stir in frozen peas, heavy cream, thyme, salt, and pepper. Heat through for a few minutes, but do not boil.
- Remove from heat and let cool slightly. Use an immersion blender to blend the soup until smooth and creamy. Alternatively, carefully transfer the soup to a regular blender and blend in batches.
- Taste and adjust seasoning as needed. Garnish with fresh parsley and serve hot.
Notes
For a vegan version, substitute the heavy cream with full-fat coconut milk or cashew cream. Store leftover soup in an airtight container in the refrigerator for up to 3 days. You can also freeze the soup for up to 2 months. Reheat gently on the stovetop or in the microwave. You can add other vegetables such as zucchini, spinach, or bell peppers to customize the soup to your liking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 8g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 30mg