Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 3 carrots, peeled and sliced
- 2 stalks celery, chopped
- 2 potatoes, peeled and diced
- 4 cups vegetable broth
- 1 cup heavy cream (substitute with coconut milk for a dairy-free version)
- 1 cup frozen peas
- 1 teaspoon thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until they become translucent, about 5 minutes.
- Add the carrots, celery, and potatoes to the pot, stirring to combine. Cook for another 5 minutes, allowing the vegetables to soften slightly.
- Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cover the pot. Let it cook for 20 minutes, or until the vegetables are tender.
- Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup in batches to a blender, but be cautious with the hot liquid.
- Return the soup to the pot (if using a stand blender) and stir in the heavy cream and frozen peas. Let it simmer for another 5 minutes.
- Season with thyme, salt, and pepper to taste. I always remind myself of my grandma’s advice to season gradually and taste often.
- Garnish with fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International