Description
A hearty and creamy vegetable soup that’s perfect for any time of year.
Ingredients
Scale
- ½ tablespoon olive oil
- ½ cup chopped onions
- 1 large carrot, peeled and chopped into ½-inch chunks
- 1 large celery stalk, chopped
- 1 clove garlic, minced
- ¼ teaspoon salt
- ⅛ teaspoon red pepper flakes
- 2 small red potatoes, scrubbed and quartered
- 1 cup vegetable broth
- 1 tablespoon heavy cream
Instructions
- Heat the oil in a 1 quart saucepan over medium heat.
- Add the onions, carrots, and celery. Cook for 3 minutes, stirring occasionally.
- Add the garlic, salt, and red pepper flakes. Cook for 1 minute, stirring frequently.
- Pour in the broth and add the potatoes. Stir and bring to a boil. Completely cover the vegetables with the broth by ½-inch. Add additional broth if necessary.
- Reduce the heat to low, cover, and simmer for 20 minutes or until the potatoes are tender.
- Remove from heat and puree the soup with an immersion blender, high speed blender, or food processor until smooth.
- Stir in the cream. Taste and adjust the seasoning if needed.
Notes
- This soup can be customized with other vegetables as desired.
- For a healthier option, you can omit the heavy cream or substitute it with a non-dairy alternative.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 2g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 5mg