Easy Zucchini Celery Carrot Soup
Hey there! Looking for a super quick and tasty soup that's perfect for using up summer veggies? This zucchini, celery, and carrot soup is your new best friend! It's packed with flavor, healthy, and comes together in under an hour.
Equipment
- Large pot
- Knife
- Cutting board
- Immersion blender (or regular blender)
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 celery stalks, chopped
- 2 carrots, chopped
- 2 medium zucchini, chopped
- 4 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup milk (or coconut milk)
- Salt and pepper to taste
- Fresh parsley or dill, chopped (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion and cook until softened about 5 minutes.
- Add the celery, carrots, and zucchini and cook for an additional 5 minutes, or until slightly softened.
- Add the garlic and cook for another minute, until fragrant.
- Pour in the vegetable broth and bring to a boil. Reduce heat to low and simmer for 15 minutes, or until the vegetables are tender.
- Use an immersion blender (or transfer soup to a regular blender) to puree the soup until smooth. You can control how chunky you want the soup by blending for a shorter or longer time.
- Stir in the milk and season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley or dill (optional).