# What You Need:
→ 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 & Dairy
10 - 4 cups low-sodium vegetable broth
11 - 1 cup whole milk or unsweetened plant-based milk
12 - 1/2 cup heavy cream or coconut cream
→ Seasonings
13 - 1 teaspoon dried thyme
14 - 1/2 teaspoon dried oregano
15 - 1/2 teaspoon ground black pepper
16 - 1/2 teaspoon salt
17 - Pinch of nutmeg, optional
→ Garnish
18 - 2 tablespoons chopped fresh parsley
# Steps:
01 - Heat olive oil in a large pot over medium heat. Add onion and garlic; sauté for 2–3 minutes until fragrant and translucent.
02 - Add carrots, celery, and potato. Cook for 5 minutes, stirring occasionally.
03 - Stir in zucchini, broccoli, and cauliflower. Cook for another 3 minutes.
04 - Pour in the 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, pepper, salt, and optional nutmeg. Heat gently, stirring, until warmed through—do not boil.
07 - Taste and adjust seasonings as desired.
08 - Ladle into bowls, garnish with fresh parsley, and serve hot.
