Creamy Vegetable Soup
Ingredients: extra-virgin olive oil, onion, celery stalks, carrots, Salt and pepper · 30 min cook time · 240kcal · $12.50
Ingredients
3tablespoons extra-virgin olive oil, 1medium onion, 2stalks celery stalks, 2large carrots, to taste Salt and pepper, 4potatoes yukon potatoes, 1teaspoon dried thyme, 4cloves garlic, 4cups vegetable broth, 0.5cup frozen corn, 0.5cup frozen peas, 1cup milk, garnish parsley
Instructions
1. Prep and chop the vegetables including onions, carrots, celery, potatoes, and garlic to equal sizes.
2. Add onions, carrots, and celery to the pot with olive oil, salt, and pepper. Cook at a medium temperature until soft and translucent.
3. Add potatoes, garlic, and thyme to the pot. Season with salt and pepper and stir.
4. Pour in vegetable broth, bring to a boil, then lower to low heat, cover with a lid, and simmer.
5. Remove some chunky vegetables, blend the rest of the soup until creamy, and then return the chunky vegetables back to the pot.
6. Add frozen peas, frozen corn, and milk. Season with salt and pepper, and stir until warm and creamy.
7. Serve warm garnished with fresh parsley.
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