Creamy Spring Vegetable Soup (Print Version)
Velvety soup with fresh spring vegetables in a rich, smooth broth.
# Recipe Ingredients:
→ 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
# Directions:
01 - Melt butter with olive oil in a large pot over medium heat.
02 - Add leek and garlic; sauté for 3 minutes until soft and fragrant.
03 - Stir in carrots, zucchini, asparagus, peas, and potato. Cook for 5 minutes, stirring occasionally.
04 - Add vegetable broth, salt, pepper, and thyme. Bring to a boil, then reduce heat and simmer uncovered for 15–20 minutes until vegetables are tender.
05 - Remove from heat. Using an immersion blender or working in batches with a standard blender, blend until smooth or leave slightly chunky if preferred.
06 - Return pot to low heat. Stir in milk and cream; gently heat until just warmed through. Do not boil.
07 - Add lemon juice and fresh herbs. Adjust seasoning to taste. Ladle into bowls, garnish with extra herbs, and serve hot.
# Expert Advice:
01 -
- The creaminess comes from the potato and just enough actual cream, no heavy flour thickeners needed
- Its secretly forgiving, adaptable vegetables mean you can use whatever looks good at the market
02 -
- Hot soup expands violently in blenders, never fill more than halfway and hold the lid down with a folded towel
- The soup thickens as it sits, thin with a splash of broth or milk when reheating leftovers
03 -
- Cutting all vegetables to similar sizes ensures even cooking, no mushy pieces or crunchy surprises
- Adding the lemon juice last is crucial, it keeps everything bright and prevents the vegetables from tasting dull