Gluten-Free Vegetable Soup For Spring Dinner
A delicious and creamy vegetable soup perfect for a spring dinner, made with fresh vegetables and gluten-free ingredients.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup potatoes, diced
- 1 cup green beans, chopped
- 1 cup corn kernels
- 1 cup heavy cream (or coconut cream for a dairy-free option)
- Salt and pepper to taste
- Fresh herbs (like parsley or thyme) for garnish
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion, carrots, and celery. Sauté until the vegetables are tender, about 5-7 minutes.
- Stir in the minced garlic and cook for another minute.
- Add the vegetable broth, potatoes, and green beans. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Stir in the corn and heavy cream, and cook for an additional 5 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh herbs.
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Notes
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- For a vegan version, substitute heavy cream with coconut cream.
- Feel free to add any seasonal vegetables you have on hand.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 40mg