Comforting and Silky Vegetable Soup
Dive into a bowl of pure comfort with this comforting and silky vegetable soup, a hearty yet elegant blend of fresh, nutrient-packed vegetables simmered to perfection. This easy-to-make recipe features a velvety texture achieved by blending tender carrots, celery, zucchini, and potatoes in a flavorful vegetable broth infused with garlic and a hint of bay leaf. For an extra touch of indulgence, a splash of heavy cream can be added, making the soup luxuriously smooth. Ready in just 45 minutes, this wholesome recipe is perfect for cozy evenings or as a light, satisfying lunch. Garnished with fresh parsley, this vibrant soup is as visually appealing as it is delicious. Whether you're looking for a comforting meal or a versatile vegetarian dish, this silky vegetable soup is a must-try!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic cloves, minced
- 3 medium carrots, peeled and chopped
- 2 stalks celery stalks, chopped
- 1 medium potato, peeled and cubed
- 1 medium zucchini, chopped
- 4 cups vegetable broth
- 1 piece bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup heavy cream (optional, for extra silkiness)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for 4-5 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the carrots, celery, potato, and zucchini to the pot. Stir well to combine.
Pour in the vegetable broth and add the bay leaf, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20 minutes, or until all the vegetables are tender.
Remove and discard the bay leaf. Using an immersion blender, puree the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a blender and puree until silky.
If desired, stir in the heavy cream for an extra creamy texture and heat the soup gently until warmed through.
Taste and adjust seasoning with more salt and pepper if necessary.
Serve warm, garnished with a sprinkle of fresh parsley.
Nutrition Facts
Calories |
1371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.2 g | 103% | |
| Saturated Fat | 33.9 g | 169% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 4843 mg | 211% | |
| Total Carbohydrate | 141.8 g | 52% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 35.9 g | ||
| Protein | 28.6 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 404 mg | 31% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 4182 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
