Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, sliced
- 1 zucchini, chopped
- 1 cup chopped broccoli
- 4 cups vegetable broth
- 1 cup milk or plant-based alternative
- Salt and pepper to taste
- Fresh herbs for garnish (parsley, thyme)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and minced garlic; cook until fragrant and translucent.
- Stir in carrots, celery, and zucchini; cook for 5 minutes.
- Add broccoli and vegetable broth; bring to a boil.
- Reduce heat and simmer until vegetables are tender, about 15 minutes.
- Use an immersion blender or transfer to a blender to puree the soup until smooth.
- Stir in milk, season with salt and pepper, and heat through.
- Serve hot, garnished with fresh herbs.
Notes
- You can substitute different vegetables based on seasonality or preference.
- For a thicker soup, add a potato during blending.
- Use coconut milk for a dairy-free creamy alternative.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (around 250g)
- Calories: 150 Kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg