Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 carrots, diced
- 2 celery stalks, sliced
- 1 zucchini, chopped
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 cups fresh spinach
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onion and garlic until translucent.
- Add carrots, celery, and zucchini, cook for 5 minutes.
- Pour in vegetable broth and bring to a simmer.
- Cook until vegetables are tender, about 15 minutes.
- Puree part of the soup for a creamier texture, then stir in heavy cream.
- Add spinach and cook until wilted. Season with salt and pepper.
- Serve hot, garnished with fresh herbs.
Notes
- For extra flavor, add a pinch of nutmeg or red pepper flakes.
- You can substitute coconut milk for a dairy-free version.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Comfort Food
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 220 kcal Kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 35 mg