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Easy One-Pot Creamy Vegetable Soup

A creamy and comforting vegetable soup made in just one pot, perfect for chilly evenings and family gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 tablespoon olive oil
  • 1 cup onion, chopped
  • 2 cups carrots, diced
  • 2 stalks celery, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup potatoes, diced
  • 1 cup broccoli florets
  • 1 cup heavy cream or coconut milk Use coconut milk for a vegan option.
  • Salt and pepper to taste
  • Fresh herbs for garnish (optional)

Method
 

Preparation
  1. In a large pot, add the olive oil over medium heat. Let it warm up for about a minute.
  2. Toss in the chopped onion, diced carrots, and diced celery. Sauté for 5-7 minutes until the onions are translucent.
  3. Stir in the minced garlic and sauté for another minute until it’s fragrant.
  4. Pour in the vegetable broth, followed by the diced potatoes and broccoli florets. Bring the mixture to a gentle boil.
  5. Once boiling, reduce the heat and let the soup simmer for about 15 minutes or until the potatoes are tender.
  6. Stir in the heavy cream or coconut milk, and season with salt and pepper to taste. Adjust according to your preference.
  7. Serve the soup warm, garnished with fresh herbs if desired and sprinkle with croutons for added texture.

Notes

This soup stores beautifully in the refrigerator for up to 5 days and freezes well for up to three months. To reheat, thaw overnight in the fridge and warm gently on the stove.