Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 carrots, diced
- 2 celery stalks, sliced
- 2 cups chopped zucchini
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onion and garlic until translucent.
- Add carrots and celery, cook for 5 minutes.
- Stir in zucchini and cook for another 5 minutes.
- Pour in vegetable broth, bring to a boil, then simmer for 15 minutes.
- Use an immersion blender to blend the soup until smooth.
- Stir in heavy cream, season with salt and pepper, heat through.
- Garnish with fresh parsley before serving.
Notes
- You can substitute heavy cream with coconut milk for a dairy-free version.
- Adjust seasoning to taste, add a pinch of red pepper flakes for spice.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Simmer, blend, and serve
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 210 Kcal
- Sugar: 7g
- Sodium: 560mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 25mg