Description
A creamy and delicious spring vegetable soup that is perfect for a light meal or appetizer.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium zucchini, diced
- 1 cup asparagus, trimmed and cut into 1-inch pieces
- 1 cup fresh or frozen peas
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- 1 teaspoon dried thyme
- 1 tablespoon fresh lemon juice
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic, diced carrots, and celery. Cook for another 5 minutes until the vegetables start to soften.
- Add the zucchini, asparagus, and peas to the pot. Stir well to combine.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and let it simmer for 15 minutes, or until all the vegetables are tender.
- Using an immersion blender, carefully blend the soup until smooth. If you prefer a chunkier texture, blend only half of the soup and leave the rest as is.
- Stir in the heavy cream, dried thyme, salt, and pepper. Heat through for another 5 minutes, but do not let it boil.
- Remove from heat and add the fresh lemon juice. Taste and adjust seasoning if necessary.
- Serve hot, garnished with chopped parsley.
Notes
- For a lighter version, substitute the heavy cream with coconut milk or a plant-based cream alternative.
- Add cooked chicken or white beans for extra protein and heartiness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 60mg