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Cream of Spring Vegetable Soup: Discover a Fresh Delight!

Cream of Spring Vegetable Soup
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A light and creamy soup made with fresh spring vegetables, perfect for a refreshing meal.

Ingredients

Scale
  • 2 cups of asparagus, chopped
  • 1 cup of peas
  • 1 cup of spinach
  • 1 medium onion, diced
  • 2 cloves of garlic, minced
  • 4 cups of vegetable broth
  • 1 cup of heavy cream
  • 2 tablespoons of olive oil
  • Salt and pepper to taste

Instructions

  1. In a large pot, heat olive oil over medium heat.
  2. Add diced onion and minced garlic, sauté until translucent.
  3. Add chopped asparagus and cook for 5 minutes.
  4. Pour in the vegetable broth and bring to a boil.
  5. Add peas and spinach, simmer for another 5 minutes.
  6. Use an immersion blender to puree the soup until smooth.
  7. Stir in the heavy cream and season with salt and pepper.
  8. Serve hot, garnished with fresh herbs if desired.

Notes

  • For a vegan version, substitute heavy cream with coconut cream.
  • Feel free to add other spring vegetables like zucchini or green beans.
  • This soup can be stored in the refrigerator for up to 3 days.

Nutrition

Find it online: https://recipesdays.com/cream-of-spring-vegetable-soup-recipe/