Description
This creamy vegetable soup is hearty and flavorful, perfect for a cozy meal.
Ingredients
Scale
- 1 cup diced potatoes
- 1 cup corn (fresh, frozen, or canned)
- 1 cup diced bell peppers (red or green)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 can (15 oz) diced tomatoes
- 1 cup heavy cream (or dairy-free substitute)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Begin by heating a large pot over medium heat.
- Add a splash of oil, then toss in the diced onion and minced garlic. Sauté for about 3 minutes until fragrant and the onion turns translucent.
- Add the diced potatoes and bell peppers to the pot. Stir to combine and allow them to cook for an additional 5 minutes.
- Pour in the vegetable broth and add the diced tomatoes along with their juice. Stir well and bring the mixture to a gentle boil.
- Sprinkle in cumin, chili powder, salt, and pepper. Let the soup simmer for about 10 minutes or until the potatoes are tender.
- Reduce the heat to low and stir in the heavy cream (or dairy-free substitute). Let it warm for another 2-3 minutes.
- Taste and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro if desired.
Notes
- This soup is versatile; feel free to add other seasonal vegetables.
- Adjust the spices according to your taste preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 40mg