Creamy Lunch Soup Bowl (Printable Version)
Velvety soup bowl with tender vegetables and creamy finish, perfect for a nourishing midday meal.
# 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
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté for 2-3 minutes until softened and fragrant.
02 - Stir in carrots, celery, potato, and zucchini. Cook for 5 minutes, stirring occasionally.
03 - Pour in vegetable stock, add thyme, salt, and pepper. Bring to a boil, then reduce heat to simmer.
04 - Cover and cook for 20 minutes, or until all vegetables are tender.
05 - Remove from heat. Using an immersion blender, purée until smooth and creamy, or leave chunky if preferred.
06 - Stir in heavy cream and parsley. Warm gently over low heat for 2-3 minutes. Taste and adjust seasoning. Ladle into bowls, garnish with extra parsley, and serve hot.
# Expert Hints:
01 -
- It transforms humble vegetables into something luxurious enough to feel like self care
- The recipe comes together in under an hour but tastes like it simmered all afternoon
02 -
- Blending hot soup can be dangerous so never fill your blender more than halfway and vent it periodically
- The soup continues thickening as it sits so start slightly thinner than your ideal consistency
03 -
- Sweating the vegetables in the beginning without browning them creates a sweeter, more delicate flavor profile
- Room temperature cream incorporates more smoothly than cold cream straight from the refrigerator