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Cream of Spring Vegetable Soup

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A light yet creamy soup featuring fresh spring vegetables blended into a silky, comforting dish with bright, natural flavors.

  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: International
  • Diet: Vegetarian

Ingredients

  • 2 tbsp olive oil or butter
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 2 carrots, diced
  • 2 celery stalks, chopped
  • 1 cup asparagus, cut into pieces
  • 1 cup peas (fresh or frozen)
  • 1 zucchini, chopped
  • 4 cups vegetable broth
  • 1/2 cup heavy cream or half-and-half
  • Salt to taste
  • Black pepper to taste
  • 2 tbsp fresh herbs (parsley, dill, or chives), chopped
  • 1 tbsp lemon juice (optional)

Instructions

  1. Heat olive oil or butter in a large pot over medium heat.
  2. Add chopped onion and sauté until soft.
  3. Add garlic and cook briefly until fragrant.
  4. Stir in carrots and celery and cook for a few minutes.
  5. Add asparagus, zucchini, and peas, mixing well.
  6. Pour in vegetable broth and bring to a gentle simmer.
  7. Cook for 15–20 minutes until vegetables are tender.
  8. Blend the soup until smooth using an immersion blender or regular blender.
  9. Return to pot, stir in cream, and season with salt and pepper.
  10. Finish with fresh herbs and lemon juice before serving.

Notes

  • Use coconut milk or cashew cream for a dairy-free option.
  • Blend partially for a chunkier texture if desired.
  • Add spinach or leeks for extra flavor.
  • Adjust thickness with more broth if needed.
  • Freeze before adding cream for best results.

Nutrition

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