Cream of Spring Vegetable Soup
Fresh, creamy, and loaded with seasonal veggies, this spring vegetable soup is perfect for a light yet comforting meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4–6 servings
- Category: Soup, Appetizer
- Method: Sautéed, Simmered, Blended
- Cuisine: American, Seasonal
- Diet: Vegan
Ingredients
2 tablespoons olive oil or butter
1 leek, white and light green parts only, sliced and rinsed
2 carrots, peeled and chopped
1 zucchini, chopped
1 bunch asparagus, trimmed and cut into 1-inch pieces
1 cup shelled fresh or frozen peas
3 cloves garlic, minced
4 cups vegetable broth (or chicken broth)
Salt and black pepper, to taste
1/2 teaspoon dried thyme or fresh herbs
1/2 cup heavy cream, half-and-half, or coconut milk (optional)
Juice of 1/2 lemon (optional, for brightness)
Fresh herbs (chives, dill, parsley) for garnish
Instructions
In a large pot, heat olive oil or butter over medium heat.
Add leeks and carrots, and sauté for 5 minutes until softened.
Stir in zucchini, asparagus, and garlic. Cook for another 3–4 minutes.
Pour in vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes, or until vegetables are tender.
Add peas and cook for 2–3 more minutes.
Remove from heat. Use an immersion blender to puree the soup until smooth, or blend in batches using a regular blender.
Stir in cream and lemon juice, and season with salt and pepper to taste.
Return to low heat and warm through (do not boil).
Serve hot, garnished with fresh herbs.
Notes
To keep it dairy-free, use coconut milk or leave the cream out.
Add a handful of spinach or fresh basil before blending for a more vibrant green color.
Serve with crusty bread or a grilled cheese sandwich for a full meal.
Great as a first course for Easter or spring gatherings.
Find it online: https://allrecipesmade.com/cream-of-spring-vegetable-soup/
