Creamy Lunch Soup Bowl (Print Version)
Rich, velvety blended soup with seasonal vegetables and cream.
# What You'll Need:
→ Vegetables
01 - 1 tablespoon olive oil
02 - 1 medium onion, diced
03 - 2 garlic cloves, minced
04 - 2 medium carrots, sliced
05 - 2 celery stalks, sliced
06 - 1 medium potato, peeled and diced
07 - 1 small zucchini, diced
→ Liquids
08 - 4 cups vegetable stock
09 - 2/3 cup heavy cream
→ Seasonings
10 - 1 teaspoon dried thyme
11 - 1/2 teaspoon ground black pepper
12 - 1 teaspoon salt, or to taste
13 - 2 tablespoons chopped fresh parsley, plus extra for garnish
# How to Cook:
01 - Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sauté for 2-3 minutes until softened and fragrant.
02 - Stir in the carrots, celery, potato, and zucchini. Cook for another 5 minutes, stirring occasionally to coat vegetables.
03 - Pour in the vegetable stock, add thyme, salt, and pepper. Bring to a boil, then reduce heat to a simmer.
04 - Cover and cook for 20 minutes, or until all vegetables are tender when pierced with a fork.
05 - Remove from heat. Using an immersion blender, purée the soup until smooth and creamy. Alternatively, leave chunky if preferred.
06 - Stir in the heavy cream and parsley. Warm gently over low heat for 2-3 minutes without boiling.
07 - Taste and adjust seasoning if needed. Ladle into bowls, garnish with extra parsley, and serve hot.
# Expert Advice:
01 -
- Its the kind of soup that makes you feel taken care of even on chaotic days
- You can adapt it based on whatever vegetables are sitting in your fridge right now
02 -
- Hot soup splatters dangerously when blended so let it cool slightly first
- Adding cream too quickly can cause it to separate so warm it gently
03 -
- Making a big batch means you'll have lunch ready for days
- The flavors actually improve after a day in the refrigerator