Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 zucchinis, diced
- 4 cups vegetable broth
- 1 cup spinach, chopped
- 1/2 cup heavy cream
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onions and sauté until translucent.
- Add minced garlic and cook for 1 minute more.
- Stir in diced carrots and zucchinis, cook for about 5 minutes.
- Pour in vegetable broth, bring to a boil, then reduce heat and simmer until vegetables are tender, about 15 minutes.
- Use an immersion blender to blend the soup until smooth.
- Stir in heavy cream, season with salt and pepper, and heat through.
- Serve hot, garnished with fresh herbs if desired.
Notes
- Adjust the cream quantity for desired richness.
- For a vegan version, substitute heavy cream with coconut milk.
- Blend until completely smooth for a creamy consistency.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: Healthy, Comfort Food
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 250 ml)
- Calories: 180 Kcal
- Sugar: 8g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 28mg