Ingredients:
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 1 potato, peeled and cubed
- 1 cup fresh or frozen peas
- 4 cups vegetable broth
- 1 cup heavy cream or coconut milk for a vegan option
- Salt and pepper to taste
- 1 teaspoon dried thyme
- 1/2 teaspoon dried basil
- Optional: fresh herbs for garnish, such as parsley or chives
Instructions:
- Sauté the Base:
- Heat the olive oil in a large pot over medium heat.
- Add the onion and garlic, sautéing until the onion becomes translucent.
- Add Vegetables:
- Stir in the carrots, celery, and potatoes. Cook for about 5 minutes until slightly softened.
- Pour in Broth:
- Add the vegetable broth to the pot. Bring to a boil.
- Simmer:
- Reduce heat to low, cover, and simmer for about 20 minutes or until the vegetables are tender.
- Add Peas and Seasonings:
- Add the peas, thyme, and basil. Cook for an additional 5 minutes.
- Blend the Soup (Optional):
- For a smoother texture, use an immersion blender to partially or completely blend the soup right in the pot to your desired consistency.
- Stir in Cream:
- Lower the heat and stir in the cream or coconut milk. Warm through without boiling to prevent curdling.
- Season:
- Season with salt and pepper to taste. Adjust seasoning as necessary.
- Serve:
- Serve the soup hot, garnished with fresh herbs if desired.
This creamy vegetable soup is versatile, allowing you to use whatever vegetables you have on hand. It’s hearty enough to serve as a main course, yet light enough to be a starter for a larger meal. Enjoy your cooking, and if you need any more recipes or adjustments, feel free to ask!
