Ingredients
Scale
- 2 tablespoons olive oil or butter
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 2 Yukon Gold potatoes, peeled and cubed
- 1 zucchini, chopped
- 1 cup corn kernels (fresh or frozen)
- 1 cup green beans or peas
- 4–6 cups vegetable or chicken broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika (optional)
- Salt and pepper to taste
- 1 cup heavy cream, coconut milk, or cashew cream
- Optional: flour or cornstarch for thickening
Instructions
- Heat olive oil or butter in a large pot over medium heat.
- Add onion, carrots, and celery. Sauté for 7–10 minutes until softened.
- Stir in garlic and cook for another 30 seconds.
- Add potatoes and any hearty vegetables. Stir well.
- Pour in broth until veggies are covered by 1 inch.
- Add bay leaf, thyme, paprika, salt, and pepper.
- Bring to a boil, then reduce to a simmer. Cover and cook for 15–20 minutes or until potatoes are fork-tender.
- Add zucchini, corn, and green beans or peas. Cook for another 5–7 minutes.
- Lower heat and stir in cream of choice. Simmer gently, do not boil.
- Optional: blend a ladleful of soup and stir it back in for thicker texture.
- Taste and adjust seasoning with salt, pepper, or more herbs.
- Serve hot with fresh herbs or an extra swirl of cream if desired.
Notes
Let soup cool completely before storing. Refrigerate for up to 4 days or freeze (without cream) for up to 2 months. Add cream upon reheating for best results. Blend part of the soup after cooking for a thicker, more velvety texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 6g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 30mg