A cozy, velvety soup with tender vegetables, savory broth, and creamy richness, perfect for a chilly day's comfort.
# Ingredients:
→ Vegetables
01 - 1 medium onion, diced
02 - 2 cloves garlic, minced
03 - 2 medium carrots, sliced
04 - 2 stalks celery, diced
05 - 1 bell pepper, chopped
06 - 3 medium potatoes, peeled and diced
07 - 1 cup corn kernels
08 - 1 cup green beans, chopped
→ Broth & Dairy
09 - 6 cups vegetable or chicken broth
10 - 1 cup heavy cream
→ Herbs & Seasoning
11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried rosemary
13 - 1 bay leaf
14 - Salt and pepper to taste
→ For Cooking & Garnish
15 - 1 tablespoon olive oil
16 - Fresh parsley, chopped
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 3–4 minutes until translucent.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add carrots, celery, and bell pepper. Cook for 5–7 minutes, stirring occasionally, until vegetables begin to soften.
04 - Add potatoes, corn, and green beans. Stir to combine all ingredients.
05 - Pour in broth. Add thyme, rosemary, and bay leaf. Bring to a boil, then reduce heat to low and simmer for 20–25 minutes until vegetables are tender.
06 - Remove bay leaf. Stir in heavy cream and cook for another 5 minutes until heated through.
07 - Taste and season with salt and pepper as desired. Serve hot, garnished with fresh parsley.
