Description
A rich and creamy soup loaded with artichokes, vegetables, and warm spices. Perfect for a cozy night in.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 can (14 oz) artichoke hearts, drained and quartered
- 1 medium zucchini, chopped
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook until softened, about 5-7 minutes.
- Add garlic and cook for 1 minute more.
- Stir in artichoke hearts, zucchini, green beans, thyme, and rosemary. Cook for 2-3 minutes.
- Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes until vegetables are tender.
- Reduce heat to low and stir in heavy cream. Season with salt and pepper to taste.
- Simmer for another 5 minutes without boiling.
- Serve hot, garnished with fresh parsley.
Notes
For a vegan version, substitute heavy cream with full-fat coconut milk. The soup can be stored in the refrigerator for up to 4 days.
Nutrition
- Calories: 320
- Sugar: 8g
- Fat: 22g
- Carbohydrates: 24g
- Protein: 6g