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Cream of Spring Vegetable Soup: A Fresh Delight Awaits!

Cream of Spring Vegetable Soup
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A delicious and creamy soup made with fresh spring vegetables, perfect for a light meal or appetizer.

  • Author: Dija
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 2 cups of asparagus, chopped
  • 1 cup of peas
  • 1 cup of spinach
  • 1 medium onion, diced
  • 2 cloves of garlic, minced
  • 4 cups of vegetable broth
  • 1 cup of heavy cream
  • 2 tablespoons of olive oil
  • Salt and pepper to taste

Instructions

  1. In a large pot, heat olive oil over medium heat.
  2. Add the diced onion and minced garlic, sauté until translucent.
  3. Add the chopped asparagus and cook for about 5 minutes.
  4. Pour in the vegetable broth and bring to a boil.
  5. Add the peas and spinach, and simmer for another 5 minutes.
  6. Use an immersion blender to puree the soup until smooth.
  7. Stir in the heavy cream and season with salt and pepper.
  8. Serve hot, garnished with fresh herbs if desired.

Notes

  • For a vegan version, substitute heavy cream with coconut cream.
  • Feel free to add other spring vegetables like zucchini or green beans.
  • This soup can be stored in the refrigerator for up to 3 days.

Nutrition

Find it online: https://101simplyrecipes.com/cream-of-spring-vegetable-soup-recipe/