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Cream of Spring Vegetable Soup

A bright and creamy soup featuring fresh spring vegetables like peas, asparagus, and spinach, perfect for cozy family dinners or as a festive starter.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Main Course, Soup, Starter
Cuisine: American, Comfort Food
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 3 tablespoons unsalted butter or olive oil Use olive oil for a dairy-free option.
  • 1 medium onion, finely chopped Shallots can be used for a sweeter note.
  • 2 cloves garlic, minced Roast for deeper flavor.
  • 2 medium leeks, sliced White and light green parts only.
  • 3 cups fresh or frozen peas Frozen peas are a good make-ahead option.
  • 8 ounces asparagus, trimmed and cut Substitute with green beans if needed.
  • 3 cups baby spinach Kale can be used for a stronger flavor.
For Cooking
  • 4 cups vegetable or chicken stock Vegetable stock keeps it vegetarian.
  • 1 cup whole milk or half-and-half Use heavy cream for extra creaminess.
  • 2 teaspoons fresh lemon juice Brightens the flavor.
Seasonings and Garnish
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon chopped mint or basil Chives for garnish.

Method
 

Preparation
  1. Melt the butter in a large heavy-bottomed pot over medium heat.
  2. Add the chopped onion and leeks. Sauté for 6–8 minutes until soft and translucent.
  3. Add the garlic and cook for 30 seconds until fragrant.
Cooking
  1. Toss in the asparagus and peas, stirring to combine. Cook for 2–3 minutes.
  2. Pour in the stock, bring to a gentle simmer, and cook for 8–10 minutes until the asparagus is tender.
  3. Remove from heat and stir in the spinach until wilted.
  4. Purée the soup with an immersion blender or in batches in a regular blender until smooth.
  5. Stir in the milk or half-and-half and warm gently over low heat. Season with salt, pepper, and lemon juice.
Serving
  1. Garnish with chopped mint or basil and chives before serving hot with crusty bread.

Notes

Cool soup to room temperature and refrigerate for up to 3 days. Can be frozen for up to 3 months. Reheat gently to maintain creaminess. Adjust texture or flavor as needed.