Creamy Vegetable Soup

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Servings: 4 Prep: 15 min Cook: 15 min Dairy Free Gluten Free Freezable Immersion Blender Kids Soup: Hot Stovetop Added 5 months ago Updated 5 months ago

Missing nutrition data for: Celery, Potato, Green Beans, Lemon, Extra Virgin Olive Oil, Sea Salt, Fresh Thyme, Ground Black Pepper

Ingredients

1 onion

2 carrots

2 stalks celery ⚠

1 large potato ⚠

1 zucchini

1 handful green beans ⚠

¼ lemon ⚠

3 tablespoons extra virgin olive oil, or fat of choice ⚠

sea salt, to taste ⚠

1 tablespoon minced garlic

4 cups chicken broth

2 sprigs fresh thyme ⚠

ground black pepper, to taste ⚠

Instructions

1. Peel, trim, and roughly chop onion and carrots. Trim and roughly chop all the remaining veggies. Juice lemon.

2. In a large saucepan over medium-high heat, melt olive oil and sauté onions with a big pinch of sea salt until they begin to soften.

3. When the onion is softened, add veggies and garlic to the saucepan with chicken broth and thyme.

4. Turn up heat to high and bring to a boil. Reduce heat and simmer until potatoes are soft when mashed with a fork.

5. Remove from heat. Remove thyme. Using an immersion blender, blend until smooth. Season with juice from lemon, sea salt and ground pepper to taste.