Description
A creamy and comforting soup that celebrates fresh spring vegetables with a harmonious blend of flavors.
Ingredients
Scale
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 medium leek, white and light green parts only, sliced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 1 medium zucchini, diced
- 1 cup asparagus tips, cut into 1-inch pieces
- 1 cup fresh or frozen peas
- 1 medium Yukon Gold potato, peeled and diced
- 4 cups vegetable broth (gluten-free if needed)
- 1 cup whole milk or unsweetened plant-based milk
- 1/2 cup heavy cream or plant-based cream
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon dried thyme
- 2 tablespoons fresh dill or chives, chopped, plus extra for garnish
- 1 tablespoon lemon juice
Instructions
- Melt the butter with the olive oil over medium heat in a large pot.
- Add the sliced leek and minced garlic to the pot. Sauté for about 3 minutes until they become soft and fragrant.
- Stir in the diced carrots, zucchini, asparagus tips, peas, and diced potato. Cook for 5 minutes, stirring occasionally to combine.
- Pour in the vegetable broth, and add salt, pepper, and thyme. Increase the heat and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer uncovered for approximately 15–20 minutes, until the vegetables are tender.
- Remove the pot from heat and blend the soup until smooth using an immersion blender. For a chunkier texture, blend only a portion of the soup.
- Return the pot to low heat and stir in the milk and cream, gently heating until just warmed through, being careful not to let it boil.
- Add lemon juice and fresh herbs, and taste the soup to adjust seasoning if necessary.
- Ladle the soup into bowls, garnish with additional herbs, and serve hot.
Notes
Use fresh, in-season vegetables for the best flavor. This soup can easily be made gluten-free or vegan with the appropriate substitutions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 6g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 30mg