# Components:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 medium onion, diced
03 - 2 cloves garlic, minced
04 - 2 medium carrots, peeled and chopped
05 - 2 stalks celery, chopped
06 - 1 medium potato, peeled and diced
07 - 1 small zucchini, chopped
08 - 1 cup broccoli florets
09 - 1 cup cauliflower florets
→ Broth and Dairy
10 - 4 cups low-sodium vegetable broth
11 - 1 cup whole milk or unsweetened plant-based milk
12 - 0.5 cup heavy cream or coconut cream
→ Seasonings
13 - 1 teaspoon dried thyme
14 - 0.5 teaspoon dried oregano
15 - 0.5 teaspoon ground black pepper
16 - 0.5 teaspoon salt
17 - Pinch of nutmeg, optional
→ Garnish
18 - 2 tablespoons chopped fresh parsley
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic; sauté for 2-3 minutes until fragrant and translucent.
02 - Add chopped carrots, celery, and potato to the pot. Cook for 5 minutes, stirring occasionally.
03 - Stir in chopped zucchini, broccoli florets, and cauliflower florets. Cook for an additional 3 minutes.
04 - Pour in vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes until vegetables are very tender.
05 - Remove pot from heat. Use an immersion blender to puree the soup until smooth, or transfer in batches to a countertop blender.
06 - Return the soup to low heat. Stir in milk and cream. Add thyme, oregano, black pepper, salt, and optional nutmeg. Heat gently, stirring frequently, until warmed through without boiling.
07 - Taste the soup and adjust seasonings as desired to achieve preferred flavor profile.
08 - Ladle into bowls, garnish with fresh parsley, and serve hot.
