Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 carrots, sliced
- 2 celery stalks, sliced
- 2 potatoes, diced
- 4 cups vegetable broth
- 1 cup heavy cream or coconut milk
- 2 cups green beans, trimmed
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté until translucent.
- Add carrots, celery, and potatoes; cook for 5 minutes.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer until vegetables are tender, about 15 minutes.
- Add green beans and cook for an additional 5 minutes.
- Stir in heavy cream or coconut milk, season with salt and pepper, and heat through.
- Serve hot, garnished with fresh herbs.
Notes
- Use coconut milk for a dairy-free version.
- Feel free to add other vegetables like zucchini or bell peppers.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian, Gluten-Free
Nutrition
- Serving Size: 1 bowl (approx 1.5 cups)
- Calories: 220 Kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 30mg