Creamy Lunch Soup Bowl (Printer-friendly)
A smooth, vegetable-rich soup perfect for a nourishing lunch, ready in under an hour.
# What You'll Need:
→ Vegetables
01 - 1 tablespoon olive oil
02 - 1 medium onion, diced
03 - 2 garlic cloves, minced
04 - 2 medium carrots, sliced
05 - 2 celery stalks, sliced
06 - 1 medium potato, peeled and diced
07 - 1 small zucchini, diced
→ Liquids
08 - 4 cups vegetable stock
09 - 2/3 cup heavy cream
→ Seasonings
10 - 1 teaspoon dried thyme
11 - 1/2 teaspoon ground black pepper
12 - 1 teaspoon salt, or to taste
13 - 2 tablespoons chopped fresh parsley, plus extra for garnish
# How to Prepare:
01 - Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, sauté for 2-3 minutes until softened and fragrant.
02 - Add sliced carrots, celery, diced potato, and zucchini to the pot. Cook for 5 minutes, stirring occasionally to lightly soften.
03 - Pour in vegetable stock. Add dried thyme, salt, and black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until all vegetables are tender.
04 - Remove pot from heat. Using an immersion blender, purée the soup until completely smooth and creamy. Alternatively, leave slightly chunky if preferred.
05 - Stir in heavy cream and chopped parsley. Warm gently over low heat for 2-3 minutes. Taste and adjust seasoning if needed. Ladle into bowls, garnish with additional fresh parsley, and serve hot.
# Expert Advice:
01 -
- It transforms humble vegetables into something that feels luxurious without any fancy techniques
- The recipe is endlessly forgiving, adaptable to whatever's lingering in your crisper drawer
- One pot yields four generous portions, perfect for tomorrow's lunch with zero effort
02 -
- Adding cream while the soup is at a rolling boil can cause it to separate into an unappealing texture
- Immersion blenders are safer and easier than transferring hot soup to a regular blender
- The soup continues to thicken as it cools, so thin with extra stock if reheating leftovers
03 -
- Make a double batch and freeze half for those days when cooking feels impossible
- A pinch of nutmeg added with the cream creates subtle warmth that people notice but can't quite identify