One-Pot Creamy Vegetable Soup

ingredients

• 2 tbsp olive oil 🫒
• 1 tbsp butter 🧈
• 1 large onion, diced 🧅
• 2 cloves garlic, minced 🧄
• 2 carrots, peeled and chopped 🥕
• 2 stalks celery, chopped 🟩
• 1 large potato, peeled and cubed 🥔
• 1 small head broccoli, cut into florets 🥦
• 1 cup frozen peas or corn 🌽
• 4 cups vegetable stock 🥣
• 1 cup milk or plant-based milk 🥛
• 1/2 cup heavy cream (optional) 🥛
• 1 tsp dried thyme 🌿
• 1 bay leaf 🌿
• Salt 🧂 and black pepper 🌶️ to taste
• 2 tbsp chopped fresh parsley or chives 🌿
• Juice of 1/2 lemon 🍋 (optional, for brightness)

instructions

1. Heat the olive oil and butter in a large pot over medium heat.
2. Add the diced onion and a pinch of salt; sauté until translucent, about 5 minutes.
3. Stir in the minced garlic, chopped carrots and celery; cook for 3–4 minutes until they begin to soften.
4. Add the cubed potato and broccoli florets; toss to combine.
5. Pour in the vegetable stock, add thyme and the bay leaf, then bring to a simmer.
6. Cover and simmer for 12–15 minutes, until the potatoes and carrots are tender.
7. Remove the bay leaf. For a fully smooth soup, use an immersion blender to purée to your desired consistency directly in the pot. For a chunkier texture, blend only half the soup or skip blending.
8. Stir in the milk and cream (if using) and heat gently without boiling for 2–3 minutes. Adjust seasoning with salt and pepper.
9. Fold in the frozen peas or corn and cook 2 minutes more until heated through.
10. Finish with chopped parsley or chives and a squeeze of lemon if desired. Serve hot with crusty bread.