Creamy Spring Vegetable Soup (Print Version)
Velvety spring soup featuring fresh vegetables in a rich, creamy broth. Perfect for light meals or elegant starters.
# What You’ll Need:
→ Vegetables
01 - 1 tablespoon unsalted butter
02 - 1 tablespoon olive oil
03 - 1 medium leek, white and light green parts only, sliced
04 - 2 cloves garlic, minced
05 - 2 medium carrots, peeled and diced
06 - 1 medium zucchini, diced
07 - 1 cup asparagus tips, cut into 1-inch pieces
08 - 1 cup fresh or frozen peas
09 - 1 medium Yukon Gold potato, peeled and diced
→ Liquids
10 - 4 cups vegetable broth (gluten-free if needed)
11 - 1 cup whole milk or unsweetened plant-based milk
12 - 1/2 cup heavy cream or plant-based cream
→ Seasonings & Herbs
13 - 1/2 teaspoon salt, plus more to taste
14 - 1/4 teaspoon freshly ground black pepper
15 - 1/4 teaspoon dried thyme
16 - 2 tablespoons fresh dill or chives, chopped, plus extra for garnish
17 - 1 tablespoon lemon juice
# Steps:
01 - Melt butter with olive oil in a large pot over medium heat. Add leek and garlic; sauté 3 minutes until soft and fragrant.
02 - Stir in carrots, zucchini, asparagus, peas, and potato. Cook 5 minutes, stirring occasionally to lightly sweat vegetables.
03 - Pour in vegetable broth, salt, pepper, and thyme. Bring to boil, then reduce heat and simmer uncovered 15–20 minutes until vegetables are completely tender.
04 - Remove from heat. Puree with immersion blender until smooth, or leave slightly chunky if preferred. Work in batches if using standard blender.
05 - Return pot to low heat. Stir in milk and cream; gently heat until warmed through without boiling. Add lemon juice and fresh herbs. Adjust seasoning to taste.
06 - Ladle into bowls, garnish with extra fresh herbs, and serve hot.
# Expert Tips:
01 -
- Its surprisingly rich without feeling heavy after eating
- The vegetables shine through instead of being hidden behind cream
02 -
- Hot soup expands violently in blenders, always vent the lid or let it cool slightly first
- The soup continues thickening as it sits, plan your timing accordingly
03 -
- Start with less salt than you think you need, the broth and cream add their own saltiness
- A splash of white wine added with the broth adds wonderful depth