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Cream of Spring Vegetable Soup

Creamy spring vegetable soup with asparagus and peas
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A velvety, vibrant soup that captures the best of spring produce with asparagus, peas, and leeks in a creamy, comforting bowl that's ready in just 40 minutes.

Ingredients

Scale
  • 2 tablespoons unsalted butter or olive oil
  • 1 large leek, white and light green parts only, thinly sliced and rinsed well
  • 2 cloves garlic, minced
  • 1 medium Yukon Gold potato, peeled and diced (about 1 cup)
  • 4 cups low-sodium vegetable broth
  • 1 bunch asparagus (about 1 lb), tough ends snapped off, cut into 1-inch pieces
  • 1 cup fresh or frozen peas
  • 1/2 cup fresh spinach, loosely packed
  • 1/2 cup heavy cream (or full-fat coconut milk for a dairy-free version)
  • 1 tablespoon fresh lemon juice
  • 1/4 cup chopped fresh herbs like chives, parsley, or dill
  • Salt and freshly ground black pepper to taste

Instructions

  1. Sauté the Aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the sliced leek and a pinch of salt, and cook for 5-7 minutes, until softened and fragrant. Stir in the minced garlic and cook for another minute until you can smell its wonderful aroma.
  2. Build the Base: Add the diced potato and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for about 10-12 minutes, until the potato is fork-tender. The potato is our natural thickener, giving the soup body without needing a roux.
  3. Cook the Green Vegetables: Add the asparagus pieces and peas to the pot. Simmer for another 3-4 minutes, just until the asparagus is bright green and tender-crisp. We want to preserve their fresh flavor and vibrant color.
  4. Blend to Perfection: Carefully transfer the hot soup to a blender, working in batches if necessary. Add the fresh spinach. Blend on high until completely smooth and velvety. Pro Tip: Always vent the blender lid slightly and cover it with a towel to allow steam to escape and prevent a messy explosion.
  5. Finish and Season: Return the pureed soup to the pot. Stir in the heavy cream and fresh lemon juice. The lemon juice is crucial—it brightens all the flavors and makes the soup taste even more fresh and spring-like. Stir in most of your fresh herbs, reserving some for garnish. Taste and season generously with salt and pepper.

Notes

Smart Swaps: No leeks? A sweet yellow onion works beautifully. For a richer, cheesier flavor profile, stir in a handful of grated Parmesan at the end. To make it vegan, use olive oil and coconut cream. Store in refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

Find it online: https://www.stacksipsnack.com/cream-of-spring-vegetable-soup/