# 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 diced onion and minced garlic, sautéing for 2 to 3 minutes until fragrant and translucent.
02 - Add chopped carrots, celery, and diced potato to the pot. Cook for 5 minutes, stirring occasionally until vegetables begin to soften.
03 - Stir in chopped zucchini, broccoli florets, and cauliflower florets. Cook for an additional 3 minutes.
04 - Pour in vegetable broth and bring to a boil. Reduce heat and simmer uncovered for 20 minutes until all vegetables are very tender.
05 - Remove pot from heat. Using an immersion blender, purée the soup until smooth and velvety. Alternatively, transfer in batches to a countertop blender and blend until desired consistency is achieved.
06 - Return soup to low heat. Stir in milk and cream. Add dried thyme, dried oregano, ground black pepper, salt, and optional nutmeg. Heat gently while stirring constantly until warmed through, being careful not to boil.
07 - Taste the soup and adjust salt, pepper, and other seasonings as desired to reach optimal flavor balance.
08 - Ladle into serving bowls, garnish generously with fresh chopped parsley, and serve immediately while hot.
