Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 3 carrots, diced
- 2 celery stalks, diced
- 1 small zucchini, diced
- 1 red bell pepper, diced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 cups fresh spinach
- Fresh parsley for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Sauté chopped onion and minced garlic until softened (about 3 minutes).
- Add diced carrots and celery; cook for another 5 minutes until slightly tender.
- Incorporate zucchini and red bell pepper; cook for another 3–4 minutes until all vegetables are tender.
- Pour in vegetable broth and heavy cream; add thyme and oregano. Season with salt and pepper to taste. Simmer for 10–15 minutes.
- Stir in fresh spinach; cook until wilted (2–3 minutes).
- For a creamier texture, blend part of the soup using an immersion blender if desired.
- Serve warm and garnish with fresh parsley.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 225
- Sugar: 4g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 40mg