Ingredients
Scale
2 tbsp olive oil
1 large onion, diced
3 garlic cloves, minced
3 carrots, sliced
2 celery stalks, chopped
2 medium potatoes, diced (1/2-inch)
1 cup green beans, chopped (or diced zucchini)
3/4 cup peas (fresh or frozen)
5 cups low-sodium vegetable broth
1 tsp dried thyme (or 2 tsp fresh)
1 bay leaf
3/4 cup heavy cream or unsweetened coconut milk
1 tsp lemon juice
1/2 tsp black pepper
Kosher salt to taste
Chopped parsley, for serving
Crusty bread, for serving
Instructions
- Prep the base (5 min): Dice onion and potatoes; slice carrots and celery; mince garlic. Set broth, thyme, bay leaf, cream (or coconut milk), lemon, and peas within reach.
- Sauté aromatics (6–7 min): Warm oil in a Dutch oven over medium heat. Cook onion with a pinch of salt until glossy; stir in garlic for 30 seconds.
- Build and simmer (20 min): Add carrots, celery, and potatoes; cook 4 minutes. Stir in thyme and bay leaf; pour in broth. Bring to a gentle boil, then simmer until potatoes are tender.
- Finish creamy (5–6 min): Add green beans and peas; cook 4 minutes. Lower heat, stir in cream (or coconut milk) and lemon juice. Season with pepper and salt to taste.
- Serve: Remove bay leaf. Ladle into bowls, top with parsley, and serve with crusty bread. For extra body, blend 1 cup of soup and stir it back in.
Notes
Make-ahead: cool and refrigerate up to 3 days; reheat gently with a splash of broth.
Vegan option: use unsweetened coconut milk or oat cream.
Add-ins: chickpeas for protein, spinach or kale at the end for greens.
Taste tip: a tiny squeeze of lemon brightens the creamy finish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: One-Pot
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 1/3 cups
- Calories: 235
- Sugar: 7g
- Sodium: 560mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 20mg