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Creamy Vegetable Soup

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A comforting and velvety creamy vegetable soup that combines seasonal vegetables with a touch of cream, perfect for any time of year.

Ingredients

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  • 2 tablespoons olive oil or butter
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 2 medium potatoes or 1 small head cauliflower, chopped
  • 1 cup green beans or frozen peas
  • 4 cups vegetable or chicken broth
  • 1/2 cup heavy cream, half-and-half, or coconut milk
  • Salt and black pepper to taste
  • Fresh parsley or chives for garnish

Instructions

  1. Heat oil in a large pot over medium heat. Add onion and cook until soft, about 4–5 minutes.
  2. Add garlic, carrots, and celery. Cook, stirring, for 3–4 minutes.
  3. Stir in potatoes (or cauliflower) and green beans. Pour in the broth and bring to a simmer.
  4. Lower heat and simmer until vegetables are tender, about 15–20 minutes.
  5. Use an immersion blender to puree until smooth or leave it slightly chunky if you prefer.
  6. Stir in the cream or dairy-free alternative. Heat gently—do not boil. Season with salt, pepper, and a squeeze of lemon.
  7. Serve hot, garnished with fresh herbs and a drizzle of olive oil.

Notes

For a richer flavor, roast the vegetables first. This soup freezes well and is easy to reheat.

Nutrition

Find it online: https://recipesunfolded.com/creamy-vegetable-soup/

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