Creamy Vegetable Soup Recipe

Ingredients:

• Zucchini: 1 medium, sliced
• Carrots: 2, peeled and sliced
• Potatoes: 2 medium, diced
• Onion: 1 medium, chopped
• Garlic: 2 cloves, minced
• Vegetable or chicken broth: 4 cups
• Heavy cream: 1 cup
• Olive oil or butter: 2 tbsp
• Fresh thyme: 2 sprigs
• Salt and pepper: To taste
• Dill (optional): 1 tbsp, chopped
• Lemon juice (optional): 1 tbsp
• Crusty bread (for serving): Optional

Instructions:

1. Prepare the vegetables:
   • Wash and slice the zucchini, carrots, and potatoes into bite-sized pieces. Finely chop the onion and mince the garlic.
2. Sauté the aromatics:
   • In a large pot, heat olive oil or butter over medium heat.
   • Add the onion and sauté until translucent, about 3–4 minutes.
   • Add the garlic and cook for another minute until fragrant.
3. Cook the vegetables:
   • Add the carrots and potatoes to the pot. Sauté for 5 minutes to release their flavors.
   • Pour in the broth and add the thyme sprigs. Bring the soup to a boil, then reduce the heat to a simmer.
   • Cover and let the soup cook for 15–20 minutes, or until the potatoes and carrots are tender.
4. Add the zucchini:
   • Stir in the zucchini slices and cook for another 5–7 minutes until they are tender but still slightly firm.
5. Make it creamy:
   • Lower the heat and stir in the heavy cream. Simmer gently for 2–3 minutes without boiling.
   • Season the soup with salt, pepper, and lemon juice (if using) to taste.
6. Serve:
   • Ladle the soup into bowls and garnish with fresh dill or thyme.
   • Serve with crusty bread on the side.