Description
Fresh and vibrant spring vegetables awaken your senses in this delicious and healthy soup. Creamy Spring Vegetable Soup is perfect for welcoming the new season with its luscious texture and delightful flavors.
Ingredients
Scale
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 medium leek, sliced (white and light green parts only)
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 1 medium zucchini, diced
- 1 cup asparagus tips, cut into 1-inch pieces
- 1 cup fresh or frozen peas
- 1 medium Yukon Gold potato, peeled and diced
- 4 cups vegetable broth
- 1 cup whole milk or unsweetened plant-based milk
- 1/2 cup heavy cream or plant-based cream
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon dried thyme
- 2 tablespoons fresh dill or chives, chopped, plus extra for garnish
- 1 tablespoon lemon juice
Instructions
- Sauté the vegetables: In a large pot, melt the butter and olive oil over medium heat. Add the sliced leeks and minced garlic. Sauté for about 3 minutes until the leeks become tender and fragrant.
- Add the remaining vegetables: Stir in the diced carrots, zucchini, asparagus, peas, and diced Yukon Gold potato. Cook for another 5 minutes, stirring occasionally.
- Pour in the vegetable broth and season with salt, pepper, and dried thyme. Bring everything to a boil, then reduce the heat to a simmer. Cook uncovered for about 15-20 minutes until all the vegetables are tender.
- Remove the pot from the heat and blend the soup to your desired smoothness using an immersion blender.
- Stir in the milk and heavy cream. Taste and adjust seasoning if necessary. Return to low heat to warm up the soup.
- Add the lemon juice and fresh herbs (dill or chives). Stir well and let the soup infuse for a minute.
- Serve hot in bowls, garnishing with extra herbs on top.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the soup for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 7g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 45mg
Keywords: vegetable soup, creamy soup, spring recipe, healthy soup, vegetarian soup