Description
A fresh and comforting cream of spring vegetable soup featuring tender seasonal vegetables blended into a smooth, creamy base with delicate herbs and a hint of brightness.
Ingredients
- 2 tbsp olive oil or butter
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, chopped
- 1 cup asparagus, cut into pieces
- 1 cup peas (fresh or frozen)
- 1 zucchini, chopped
- 4 cups vegetable broth
- 1/2 cup heavy cream or half-and-half
- Salt to taste
- Black pepper to taste
- 2 tbsp fresh herbs (parsley, dill, or chives), chopped
- 1 tbsp lemon juice (optional)
Instructions
- Heat olive oil or butter in a large pot over medium heat and sauté the chopped onion until soft.
- Add minced garlic and cook for about 30 seconds until fragrant.
- Add diced carrots and chopped celery, cooking for 3–5 minutes to build flavor.
- Stir in asparagus, zucchini, and peas, mixing well.
- Pour in vegetable broth and bring to a gentle simmer. Cook for 15–20 minutes until vegetables are tender.
- Blend the soup until smooth using an immersion blender or regular blender.
- Return the soup to the pot and stir in the cream.
- Season with salt and black pepper to taste.
- Finish with fresh herbs and a squeeze of lemon juice before serving.
Notes
- Add spinach or leeks for extra flavor variation.
- Use coconut milk or cashew cream for a dairy-free version.
- Leave part of the soup unblended for added texture.
- Freeze before adding cream for best results.
- Adjust thickness with extra broth when reheating.
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 6g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 25mg
