Ingredients
Scale
To create this comforting soup, you’ll need a handful of wholesome ingredients. Here’s what you’ll need:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 1 medium zucchini, diced
- 1 red bell pepper, diced
- 4 cups vegetable broth
- 1 cup heavy cream (or coconut milk for a dairy-free option)
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 cups baby spinach
You can substitute the vegetables with whatever you have on hand. Sometimes I like to add a handful of green beans or a cup of corn for extra texture and sweetness.
Instructions
Let’s get cooking! Here’s how to bring your soup to life:
- Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent, about 3-4 minutes.
- Add the sliced carrots, chopped celery, diced zucchini, and red bell pepper to the pot. Cook for another 5 minutes, stirring occasionally, until the vegetables start to soften.
- Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce the heat to low, cover the pot, and let it simmer for 15 minutes.
- Stir in the heavy cream (or coconut milk) along with the thyme, basil, salt, and pepper. Let the soup simmer for another 5 minutes, allowing the flavors to meld beautifully.
- Add the baby spinach to the pot and cook for an additional 2 minutes, until the spinach wilts.
- Taste and adjust the seasoning if needed. Serve hot with your favorite crusty bread, and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International