Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, diced
- 1 cup corn kernels
- 1 cup green peas
- 2 potatoes, cubed
- 4 cups vegetable broth
- 1 cup heavy cream or coconut milk
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onion and garlic until translucent.
- Add carrots, potatoes, and cook for 5 minutes.
- Pour in vegetable broth, bring to a boil, then simmer until vegetables are tender.
- Use an immersion blender to blend the soup until smooth.
- Stir in heavy cream or coconut milk, season with salt and pepper.
- Simmer for another 5 minutes, garnish with herbs, and serve hot.
Notes
- You can substitute coconut milk for a vegan version.
- Blend more or less to adjust creaminess.
- Serve with crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Vegetarian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (1 cup)
- Calories: 180 Kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 25mg