Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, sliced
- 2 cups chopped broccoli
- 2 potatoes, peeled and cubed
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onion, carrots, and celery until tender, about 5 minutes.
- Add potatoes, broccoli, and vegetable broth; bring to a boil.
- Reduce heat and simmer until vegetables are soft, about 15 minutes.
- Stir in heavy cream and season with salt and pepper.
- Simmer for another 5 minutes and serve garnished with fresh parsley.
Notes
- You can substitute heavy cream with coconut milk for a vegan version.
- For thicker soup, blend a portion before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Vegetarian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 220 Kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 25mg
