Ingredients:

  • 2 tablespoons (30 ml) olive oil
  • 1 medium yellow onion, chopped (approx. 1 cup/150g)
  • 2 carrots, peeled and diced (approx. 1 cup/120g)
  • 2 celery stalks, diced (approx. 1 cup/100g)
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • 4 cups (950 ml) vegetable broth (low sodium preferred)
  • 2 cups (450g) Yukon Gold potatoes, peeled and diced
  • 1 cup (150g) corn kernels (fresh, frozen, or canned – drained)
  • 1 cup (100g) chopped green beans (fresh or frozen)
  • 1 red bell pepper, diced (approx. 1 cup/120g)
  • 1 cup (240 ml) heavy cream
  • 1/4 cup (5g) chopped fresh parsley
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté until softened, about 5-7 minutes. Add garlic, smoked paprika, and thyme; cook for 1 minute.
  2. Pour in vegetable broth and add diced potatoes. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 10-15 minutes.
  3. Stir in corn, green beans, and bell pepper. Simmer until the vegetables are tender-crisp, about 5-7 minutes.
  4. Stir in heavy cream. Heat through, but do not boil. Season with salt and pepper to taste.
  5. Ladle into bowls and garnish with fresh parsley. Serve immediately.