Description
Indulge in a warm bowl of One Pot Creamy Vegetable Soup, filled with fresh vegetables and rich flavors—your perfect comfort dish for chilly evenings.
Ingredients
Scale
- 2 cups diced carrots
- 2 cups diced Yukon Gold or russet potatoes
- 1 cup frozen peas
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream (or coconut milk for a vegan option)
- Salt, to taste
- Pepper, to taste
- 1 tsp dried thyme
- 2 bay leaves
Instructions
- Sauté the Aromatics: Heat a splash of oil in a large pot over medium heat. Add chopped onions and minced garlic. Sauté for about three minutes until softened and fragrant.
- Add Your Veggies: Stir in the diced carrots and potatoes. Cook for about five minutes until they start to soften.
- Pour in the Broth: Add the vegetable broth to the pot, bringing everything to a gentle boil. Lower the heat and let it simmer for approximately ten minutes until veggies are tender.
- Create Creaminess: Once the vegetables are tender, pour in the heavy cream (or coconut milk) and stir until well combined.
- Season It Right: Add salt, pepper, thyme, and bay leaves. Let it simmer uncovered for another five minutes.
- Finish Strong: Remove bay leaves before serving. Ladle soup into bowls and garnish with fresh herbs if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 4g
- Sodium: 500mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 48mg
Keywords: - Feel free to swap out vegetables based on your preferences. - Adding a squeeze of lemon juice can brighten the flavors. - For an added protein boost, consider stirring in cooked quinoa or lentils.