Description
A vibrant and creamy soup featuring fresh herbs and vegetables, perfect for warming up any gathering.
Ingredients
Scale
- 2 tablespoons olive oil or unsalted butter
- 1 shallot or yellow onion, finely chopped
- 2 garlic cloves, minced
- Assorted mushrooms (optional), sliced
- 1 zucchini or asparagus, sliced
- 4 cups vegetable or chicken stock
- Fresh herbs: flat-leaf parsley, chives, tarragon, and a little basil
- Heavy cream, crème fraîche, or full-fat coconut milk
- Juice and zest of 1 lemon
- Salt and freshly ground black pepper to taste
- Optional: a small potato or 1/2 cup cooked white beans
Instructions
- Prepare ingredients: chop shallots, mince garlic, slice mushrooms, and roughly chop herbs.
- Heat a large pot over medium heat and add 2 tablespoons of olive oil or butter.
- Sauté shallots and garlic until translucent and fragrant, about 3–4 minutes.
- Add sliced mushrooms and cook until they release their juices and brown slightly, about 6–8 minutes.
- Toss in zucchini (or asparagus/peas) and the diced potato if using, and cook for 3 more minutes.
- Pour in 4 cups of stock and bring the mixture to a simmer, then cover and cook until vegetables are very tender, about 12–15 minutes.
- Stir in the chopped herbs and transfer the pot off the heat.
- Use an immersion blender to purée until smooth and silky.
- Stir in cream or coconut milk, add lemon juice, and season with salt and pepper.
- Reheat gently without boiling, then serve with a drizzle of olive oil and extra herbs.
Notes
Always taste as you go and adjust salt and lemon for brightness. For a rustic feel, leave a little texture when blending.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 20mg
Keywords: soup, vegetarian, green goddess, comfort food, healthy recipe
