Description
This Creamy Spring Veggie Soup is a vibrant and nourishing blend of the season’s freshest vegetables, infused with rich flavors and creamy texture, making it a perfect dish for spring.
Ingredients
Scale
2 tablespoons olive oil
1 medium onion finely chopped
2 leeks cleaned and sliced
3 cloves garlic minced
2 carrots diced
1 cup asparagus trimmed and cut into pieces
1 cup green peas
4 cups vegetable broth
1 cup heavy cream or dairy-free alternative
Salt and black pepper to taste
Fresh parsley for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent.
- Add the leeks and garlic, cooking for an additional 2-3 minutes until fragrant.
- Stir in the diced carrots, asparagus, and green peas, and cook for another 5 minutes.
- Pour in the vegetable broth and bring to a simmer. Let it cook for 15 minutes until the vegetables are tender.
- Add the heavy cream and season with salt and black pepper to taste. Mix well and let it heat through for a few more minutes.
- Serve warm, garnished with fresh parsley.
Notes
For a lighter option, substitute heavy cream with a dairy-free alternative like coconut cream or cashew cream.
- Prep Time: 20
- Cook Time: 30
- Category: Soup
- Method: soup-making
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 210 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 30 mg
Keywords: Spring Soup,Creamy Spring Veggie Soup,vegetable soup,healthy soup,spring recipes