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–+ servings
jhessica

Creamy Spring Vegetable Soup: A Delight in Every Spoonful

A creamy and delicious spring vegetable soup packed with fresh vegetables and flavors.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 cup carrots diced
  • 1 cup celery diced
  • 1 cup potatoes peeled and diced
  • 4 cups vegetable broth
  • 1 cup green beans trimmed and cut into 1-inch pieces
  • 1 cup peas fresh or frozen
  • 1 cup asparagus cut into 1-inch pieces
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 cup heavy cream
  • Fresh parsley chopped (for garnish)

Method
 

  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent, about 5 minutes.
  2. Add the diced carrots, celery, and potatoes to the pot. Cook for another 5 minutes, stirring occasionally.
  3. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for 15 minutes, or until the vegetables are tender.
  4. Stir in the green beans, peas, asparagus, and dried thyme. Continue to simmer for an additional 5 minutes.
  5. Using an immersion blender, carefully blend the soup until smooth. If you prefer a chunkier texture, blend only half of the soup.
  6. Stir in the heavy cream and season with salt and pepper to taste. Heat through for another 2-3 minutes.
  7. Serve hot, garnished with fresh parsley.

Nutrition

Serving: 1cupCalories: 220kcalCarbohydrates: 18gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 7gCholesterol: 40mgSodium: 500mgFiber: 3gSugar: 3g

Notes

  • For a lighter version, substitute the heavy cream with coconut milk or a dairy-free cream alternative.
  • Add cooked chicken or white beans for extra protein and heartiness.

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