A comforting, velvety soup featuring tender vegetables, a rich, savory broth, and fragrant thyme. Ideal for chilly weather.
# Ingredient list:
→ 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 (fresh, frozen, or canned)
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 (for garnish)
# Step-by-Step Guide:
01 - Heat olive oil in a large pot over medium heat. Add diced onion and cook 3–4 minutes until translucent.
02 - Stir in minced garlic and cook 1 minute until fragrant.
03 - Add carrots, celery, and bell pepper. Cook 5–7 minutes, stirring occasionally, until vegetables begin to soften.
04 - Stir in potatoes, corn, and green beans until well combined.
05 - Pour in broth. Add thyme, rosemary, and bay leaf. Bring to boil, then reduce heat to low. Simmer 20–25 minutes until vegetables are tender.
06 - Remove bay leaf. Stir in heavy cream and cook 5 more minutes until heated through.
07 - Taste and adjust seasoning with salt and pepper. Serve hot, garnished with fresh parsley.
