Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 lb Yukon Gold potatoes, peeled and cubed into ½ inch pieces
  • 2 cups broccoli florets, chopped small
  • 2 cups cauliflower florets, chopped small
  • 1 cup frozen peas
  • 1 tsp dried Italian seasoning
  • ½ tsp salt
  • ¼ tsp black pepper
  • 6 cups low-sodium vegetable broth
  • 1 tbsp fresh lemon juice
  • ¼ cup heavy cream

Instructions:

  1. Heat the butter in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery, and cook for 5–7 minutes until the onions are translucent and vegetables have softened.
  2. Stir in the minced garlic and dried Italian seasoning; cook for approximately 60 seconds until fragrant.
  3. Add the cubed potatoes, broccoli florets, and cauliflower florets. Pour in the vegetable broth, salt, and black pepper.
  4. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 15–20 minutes, or until the potatoes are fork-tender.
  5. Stir in the frozen peas during the last 2 minutes of cooking to maintain their color.
  6. Turn off the heat. Using an immersion blender, pulse the soup 3–5 times or blend approximately 30% of the vegetables to create a creamy base while keeping some chunks for texture.
  7. Stir in the lemon juice and optional heavy cream to finish.