Ingredients
Gathering the ingredients for this soup is like preparing a colorful palette of flavors. Here’s what you’ll need:
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 1 bell pepper, diced (any color)
- 2 cups diced potatoes
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 cup frozen peas
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Optional: 1/4 cup grated Parmesan cheese for serving
If you’d like to add more protein, feel free to toss in some cooked chicken or tofu. And for a lactose-free version, you can substitute the heavy cream with coconut milk — it adds a lovely depth to the soup.
Instructions
Let’s dive into the process of creating this comforting dish. Follow these steps for a seamless cooking experience:
- Heat the olive oil in a large pot over medium heat. Add the diced onion and garlic, and sauté until the onion becomes translucent, about 3-4 minutes.
- Add the sliced carrots, celery, and bell pepper. Cook for an additional 5 minutes, stirring occasionally until the vegetables begin to soften.
- Add the diced potatoes and pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for 15-20 minutes, or until the potatoes are tender.
- Stir in the heavy cream, frozen peas, and dried thyme. Allow the soup to simmer for another 5 minutes to let the flavors meld together.
- Season with salt and pepper to taste. If you’re using Parmesan, sprinkle it on top just before serving for a rich, savory finish.
This soup is one of those recipes where you can trust your instincts, just as my abuela taught me. Taste as you go and adjust the seasoning according to your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International