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–+ servings
Creamy Spring Vegetable Soup

Deliciously Creamy Spring Vegetable Soup for Every Taste

This Creamy Spring Vegetable Soup is a delightful celebration of spring, featuring vibrant vegetables and a luxurious texture, all in under 50 minutes.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Soups
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Unsalted Butter Substitute with olive oil for dairy-free option.
  • 1 tablespoon Olive Oil Can replace with avocado oil.
  • 1 medium Leek Green onions are a great alternative.
  • 2 cloves Garlic Fresh minced garlic is best.
  • 1 large Yukon Gold Potato Substitute with cauliflower for lighter version.
  • 4 cups Vegetable Broth Use homemade or store-bought.
For the Vegetables
  • 2 medium Carrots Swap for sweet potatoes for a twist.
  • 2 medium Zucchini Can replace with yellow squash.
  • 1 bunch Asparagus Tips Fresh green beans can be used instead.
  • 1 cup Peas Frozen peas work well too.
For the Creaminess
  • 1 cup Whole Milk Substitute with unsweetened plant-based milk for dairy-free.
  • 1/2 cup Heavy Cream Replace with coconut cream for dairy-free.
Seasoning and Herbs
  • to taste Salt
  • to taste Pepper
  • 1 teaspoon Dried Thyme Fresh thyme can be used.
  • 1 tablespoon Fresh Dill or Chives Parsley can also be substituted.
  • 1 tablespoon Lemon Juice Lime juice may serve as a substitute.

Equipment

  • large pot
  • Immersion blender

Method
 

Step-by-Step Instructions
  1. Melt 2 tablespoons of unsalted butter and 1 tablespoon of olive oil in a pot over medium heat. Sauté chopped leek and minced garlic for 3–4 minutes until soft.
  2. Stir in diced carrots, zucchini, and asparagus tips, cooking for 3–5 minutes until slightly softened but still vibrant.
  3. Pour in 4 cups of vegetable broth, bring to a boil, then reduce heat and simmer uncovered for about 20 minutes.
  4. Mix in 1 cup of fresh or frozen peas and cook for an additional 5 minutes.
  5. Using an immersion blender, blend the soup until smooth, about 1–2 minutes.
  6. Return to low heat, stir in 1 cup of whole milk and 1/2 cup of heavy cream for 3 minutes, seasoning to taste with salt, pepper, and lemon juice.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 400mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 600IUVitamin C: 15mgCalcium: 100mgIron: 1mg

Notes

Refrigerating the soup overnight deepens the flavors, making it even more delicious!

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