Creamy Spring Vegetable Soup That's Bursting with Flavor

This Creamy Spring Vegetable Soup is a healthy and satisfying dish filled with fresh veggies, perfect for welcoming spring into your kitchen.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 bowls

Course: Soup

Cuisine: Vegetarian

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

2 tablespoons Unsalted Butter Can swap with olive oil for a lighter option.
1 whole Leek Sliced.
1 cup Yukon Gold Potato Diced.
6 cups Low-Sodium Vegetable Broth Can use homemade or chicken broth.

For the Veggies

1 cup Asparagus Chopped.
1 cup Fresh or Frozen Peas
2 cups Baby Spinach
1 whole Zucchini Diced.

For Creaminess

1 cup Heavy Cream Coconut milk can be used for a dairy-free version.

Seasonings

to taste Salt Essential for balancing flavors.
to taste Freshly Ground Black Pepper
optional Fresh Chives For garnish.

Equipment

Large pot
Immersion Blender

Method

Step-by-Step Instructions

Melt 2 tablespoons of unsalted butter in a large pot over medium heat. Add 1 sliced leek and sauté for 3-4 minutes until soft and fragrant.
Add 1 cup of chopped asparagus, 1 cup of peas, 2 cups of baby spinach, 1 diced zucchini, and 1 diced Yukon Gold potato. Cook for an additional 5 minutes, stirring gently.
Pour in 6 cups of low-sodium vegetable broth and bring to a boil. Reduce heat, cover, and let simmer for about 20 minutes.
Use an immersion blender to puree the soup until smooth. If no immersion blender, blend in batches with a stand blender.
Return the soup to the pot, stir in 1 cup of heavy cream, and season with salt and pepper. Heat gently for 2-3 minutes.
Ladle into warm bowls and garnish with fresh chives if desired.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 400mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 5000IUVitamin C: 20mgCalcium: 80mgIron: 2mg

Notes

For best flavor, use fresh seasonal vegetables. Store in an airtight container for up to 3 days or freeze for up to 3 months without cream. Reheat gently before serving.

Tried this recipe?

Let us know how it was!