Creamy Vegetable Soup

Ingredients

• Fresh parsley - 2 tablespoons, chopped
• Salt and pepper - To taste
• Heavy cream - 1 cup
• Vegetable broth - 4 cups
• Cauliflower - 1/2 head, florets separated
• Broccoli - 1 head, florets separated
• Potatoes - 2 medium, peeled and diced
• Celery - 2 stalks, diced
• Carrots - 2 medium, diced
• Onion - 1 medium, chopped
• Butter - 2 tablespoons

Instructions

1. In a large pot, melt the butter over medium heat.
2. Add the chopped onion, diced carrots, and diced celery. Cook until the vegetables are tender, about 5 minutes.
3. Add the diced potatoes, broccoli florets, and cauliflower florets. Stir to combine.
4. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 15-20 minutes, or until the vegetables are cooked through.
5. Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
6. Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
7. Simmer for an additional 5 minutes to heat through.
8. Serve the creamy vegetable soup hot, garnished with fresh parsley.