The key to this dish lies in selecting the right ingredients—fresh, seasonal vegetables really shine here, and I always recommend using good-quality stock to build depth. When I first started cooking, my mum emphasized that even the simplest dishes taste better when you respect each ingredient’s role. So take a moment to pick crisp carrots, vibrant celery, and a handful of fresh herbs. If you’re after a lighter version, I’ve often swapped cream for coconut milk, which adds a lovely subtle sweetness without overpowering the veggies.

• 2 tablespoons olive oil or unsalted butter
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 2 stalks celery, diced
• 1 medium potato, peeled and cubed (for creaminess)
• 1 cup green beans, chopped
• 1 cup sweet corn kernels (fresh or frozen)
• 4 cups vegetable stock (low sodium preferred)
• 1/2 cup whole milk or heavy cream (or coconut milk for dairy-free)
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish