Creamy Spring Vegetable Soup: A Fresh and Easy Delight

Creamy Spring Vegetable Soup offers a vibrant blend of seasonal veggies, warming your soul in just 40 minutes.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 bowls

Course: Dishes

Cuisine: Vegetarian

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

2 tablespoons olive oil substitute with any cooking oil
1 medium onion use yellow, white, or red onions
2 cloves garlic fresh garlic is best
2 medium carrots substitute with parsnips for variety
2 stalks celery can be replaced with bell peppers
1 medium potato consider using sweet potatoes
4 cups vegetable broth homemade or low-sodium preferred

For the Vegetables

1 cup green beans frozen works just as well
1 cup peas both fresh and frozen are great
1 cup asparagus zucchini or broccoli can be substitutes

For Seasoning

1 teaspoon dried thyme Italian seasoning can be used as an alternative
to taste salt adjust as needed
to taste pepper use smoked salt for extra flavor

For Creaminess

1 cup heavy cream or coconut milk for a lighter option

For Garnish

to taste fresh parsley basil or chives make good substitutes

Equipment

large pot
immersion blender

Method

Step-by-Step Instructions

Heat the oil by heating 2 tablespoons of olive oil in a large pot over medium heat for 1-2 minutes.
Sauté the aromatics by adding 1 chopped onion and 2 cloves of minced garlic. Sauté for about 5 minutes.
Add root vegetables by incorporating 2 diced carrots, 2 chopped celery stalks, and 1 peeled and diced potato. Cook for 5 minutes.
Pour in the broth by gently adding 4 cups of vegetable broth. Bring to a boil and simmer for about 15 minutes.
Add fresh greens by stirring in 1 cup of green beans, 1 cup of peas, and 1 cup of chopped asparagus. Cook for 5 more minutes.
Blend the soup using an immersion blender until smooth or for a chunkier texture, blend half.
Add cream and season by stirring in 1 cup of heavy cream and adjusting salt and pepper to taste.
Serve and garnish by ladling the soup into bowls and garnishing with freshly chopped parsley.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 30gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 30mgSodium: 600mgPotassium: 750mgFiber: 5gSugar: 6gVitamin A: 1200IUVitamin C: 40mgCalcium: 50mgIron: 2mg

Notes

For a chunkier version, blend only half of the soup. Store leftovers in an airtight container for up to 3 days. This soup can also be frozen for up to 3 months.

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