Creamy Spring Vegetable Soup (Print View)
A fresh, velvety blend of spring vegetables in rich broth, perfect for light meals.
# What You'll Need:
→ Vegetables
01 - 1 tablespoon unsalted butter
02 - 1 tablespoon olive oil
03 - 1 medium leek, white and light green parts only, sliced
04 - 2 cloves garlic, minced
05 - 2 medium carrots, peeled and diced
06 - 1 medium zucchini, diced
07 - 1 cup asparagus tips, cut into 1-inch pieces
08 - 1 cup fresh or frozen peas
09 - 1 medium Yukon Gold potato, peeled and diced
→ Liquids
10 - 4 cups vegetable broth (gluten-free if needed)
11 - 1 cup whole milk or unsweetened plant-based milk
12 - 1/2 cup heavy cream or plant-based cream
→ Seasonings & Herbs
13 - 1/2 teaspoon salt, plus more to taste
14 - 1/4 teaspoon freshly ground black pepper
15 - 1/4 teaspoon dried thyme
16 - 2 tablespoons fresh dill or chives, chopped, plus extra for garnish
17 - 1 tablespoon lemon juice
# Method:
01 - Melt butter with olive oil in a large pot over medium heat.
02 - Add leek and garlic; sauté for 3 minutes until soft and fragrant.
03 - Stir in carrots, zucchini, asparagus, peas, and potato. Cook for 5 minutes, stirring occasionally.
04 - Add vegetable broth, salt, pepper, and thyme. Bring to a boil, then reduce heat and simmer uncovered for 15-20 minutes until vegetables are tender.
05 - Remove from heat. Using an immersion blender (or standard blender in batches), blend until smooth or leave slightly chunky if preferred.
06 - Return pot to low heat. Stir in milk and cream; gently heat until just warmed through, being careful not to boil.
07 - Add lemon juice and fresh herbs. Adjust seasoning to taste. Ladle into bowls, garnish with extra herbs, and serve hot.
# Insider Tips:
01 -
- Its ridiculously adaptable and uses whatever spring vegetables look best at the market
- The texture is silky and luxurious but comes together in under an hour
02 -
- If using a standard blender fill it only halfway and vent the lid to prevent steam explosions
- The soup continues to thicken as it sits so plan to add a splash more broth when reheating
03 -
- Snap asparagus instead of cutting to find the natural breaking point where it gets woody
- Reserve some blanched asparagus tips and peas for garnish to make it look professional