Description
A vibrant and creamy soup packed with fresh spring vegetables, perfect for any light meal.
Ingredients
Scale
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 medium leek, sliced (white and light green parts only)
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 1 medium zucchini, diced
- 1 cup asparagus tips, cut into 1-inch pieces
- 1 cup fresh or frozen peas
- 1 medium Yukon Gold potato, peeled and diced
- 4 cups vegetable broth
- 1 cup whole milk or unsweetened plant-based milk
- 1/2 cup heavy cream or plant-based cream
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon dried thyme
- 2 tablespoons fresh dill or chives, chopped, plus extra for garnish
- 1 tablespoon lemon juice
Instructions
- Melt the butter and oil in a large pot over medium heat.
- Sauté the leek and garlic for about 3 minutes.
- Add the diced carrots, zucchini, asparagus, peas, and Yukon Gold potato. Cook for about 5 minutes.
- Pour in the vegetable broth, then add salt, pepper, and thyme. Bring to a boil, then reduce heat and simmer uncovered for about 15-20 minutes.
- Blend the soup using an immersion blender until desired smoothness.
- Stir in the milk and cream, and heat through without boiling.
- Add the lemon juice and fresh herbs, adjusting seasoning as necessary.
- Serve hot, garnished with extra fresh herbs.
Notes
Pair with crusty bread or add toppings like sour cream for enhanced flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg
Keywords: spring soup, creamy soup, vegetable soup, healthy recipe, quick meal