Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 medium potato, diced
- 1 small cauliflower, cut into florets
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 cup canned full-fat coconut milk or heavy cream (for vegan/regular option)
- Salt and pepper to taste
- Fresh parsley or chives, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic; sauté until fragrant and soft, about 3 minutes.
- Add carrots, celery, potato, cauliflower, thyme, bay leaf, and broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes until vegetables are tender.
- Remove bay leaf. Stir in coconut milk or heavy cream and simmer 5 minutes. Season with salt and pepper.
- Ladle into bowls and garnish with fresh parsley or chives before serving.
Notes
- For a chunkier texture, skip blending. For smooth soup, pulse half with an immersion blender before adding cream.
- For added protein, stir in cooked lentils or white beans at the end.
- Storage: Keeps refrigerated for up to 4 days or frozen for 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Veggie-friendly (vegan with coconut milk)
Nutrition
- Serving Size: 1 cup
- Calories: 165 Kcal
- Sugar: 6g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 25mg
