Description
A velvety and vibrant Cream of Spring Vegetable Soup packed with fresh vegetables, perfect for showcasing the flavors of the season.
Ingredients
Scale
2 tablespoons olive oil
1 cup chopped leeks (white and light green parts only)
1 cup chopped carrots
1 cup chopped asparagus
1 cup chopped fresh peas or thawed frozen peas
3 cups vegetable broth
1 cup chopped potatoes
1 cup heavy cream
Salt and pepper to taste
2 tablespoons chopped fresh dill
1 tablespoon lemon juice
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped leeks and carrots to the pot, cooking until they soften, about 5 minutes.
- Stir in the chopped asparagus and peas, cooking for an additional 5 minutes.
- Pour in the vegetable broth and add the chopped potatoes. Bring to a boil, then reduce to a simmer for 20 minutes, until the potatoes are tender.
- Using an immersion blender, puree the soup until smooth. Alternatively, transfer to a blender in batches.
- Stir in the heavy cream, salt, pepper, dill, and lemon juice. Heat through before serving.
Notes
Feel free to customize this soup with your favorite seasonal vegetables. For a lighter version, reduce the amount of cream or substitute with a plant-based alternative.
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250 kcal
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 40 mg
Keywords: Cream of Spring Vegetable Soup, vegetable soup, spring vegetables, creamy soup, healthy soup