Ingredients
Scale
- 4 large carrots, chopped
- 4 celery stalks, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the diced onion and minced garlic, sauté until translucent.
- Add the chopped carrots and celery, cook for about 5 minutes.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and let it simmer for 20-25 minutes until the vegetables are tender.
- Use an immersion blender to puree the soup until smooth.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
Use fresh vegetables for best taste and adjust seasoning to your preference. Can add a squeeze of lemon for brightness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: Vegan
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 6g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg