Creamy Vegetable Soup

Ingredients

Unsalted butter

2 tablespoons

Onion

1 medium, chopped

Carrots

2 medium, diced

Celery

2 stalks, diced

Potatoes

2 medium, peeled and diced

Broccoli florets

1 cup

Cauliflower florets

1 cup

Vegetable broth

4 cups

Heavy cream

1 cup

Fresh parsley

1/4 cup, chopped (for garnish)

Salt

to taste

Black pepper

to taste

Instructions

1. In a large pot, melt the unsalted butter over medium heat until bubbly.
2. Add the chopped onion, diced carrots, and diced celery. Sauté for about 5 minutes, or until the vegetables are tender and the onion is translucent.
3. Add the diced potatoes, broccoli florets, and cauliflower florets to the pot. Stir well to combine all the vegetables.
4. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 15-20 minutes, or until all the vegetables are cooked through and tender.
5. Using an immersion blender, or transferring to a regular blender in batches, puree the soup until it reaches a smooth and creamy consistency.
6. Return the pureed soup to the pot and stir in the heavy cream. Season with salt and pepper to taste, adjusting as necessary.
7. Simmer for an additional 5 minutes to heat through, allowing the flavors to meld.
8. Serve the creamy vegetable soup hot, garnished with freshly chopped parsley.