Description
A vibrant and comforting soup made with fresh spring vegetables, perfect for celebrating the season.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 1 cup asparagus, chopped
- 1 cup baby spinach
- 1 cup peas (fresh or frozen)
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until it’s translucent.
- Add the minced garlic and sauté for another minute.
- Introduce the diced potatoes, asparagus, and a generous pinch of salt. Stir everything together, then pour in the vegetable broth.
- Bring it to a simmer, cover, and let it cook for about 15 minutes, or until the potatoes are tender.
- Remove the pot from heat and use an immersion blender to puree the soup until it’s smooth and creamy.
- Stir in the spinach and peas, and let it simmer for an additional 5 minutes.
- Add the heavy cream and stir until well combined. Adjust seasoning with salt and pepper.
- Serve warm, garnishing with fresh herbs if desired.
Notes
Feel free to customize with additional herbs or spices according to your taste preferences.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 30mg
Keywords: spring soup, vegetable soup, creamy soup, healthy recipe