Creamy Vegetable Soup

Creamy Vegetable Soup

Ingredients:

• 2 tablespoons olive oil or butter
• 1 onion, finely chopped
• 2 carrots, diced
• 2 celery sticks, diced
• 3 cloves garlic, minced
• 4 cups vegetable stock
• 2 cups mixed vegetables (such as potatoes, zucchini, and bell peppers)
• 1 cup heavy cream or crème fraîche
• Salt and pepper to taste
• Fresh herbs (like thyme or parsley) for garnish

Instructions:

1. Sauté the Vegetables: In a large pot, heat the olive oil or butter over medium heat. Add the chopped onion, carrots, and celery, and sauté until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute.

2. Add Stock and Vegetables: Pour in the vegetable stock and add the mixed vegetables. Bring to a boil, then reduce the heat and let it simmer until the vegetables are tender, about 15-20 minutes.

3. Blend the Soup: Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, you can carefully transfer the soup to a countertop blender in batches.

4. Incorporate Cream: Stir in the heavy cream or crème fraîche, and heat gently until warmed through. Season with salt and pepper to taste.

5. Serve: Ladle the soup into bowls, garnish with fresh herbs, and enjoy!