A delightful and creamy soup that brings the essence of spring vegetables to your table, perfect for a light lunch or dinner.

Scale

2 tablespoons olive oil

1 cup chopped leeks (white and light green parts only)

1 cup chopped carrots

1 cup chopped asparagus

1 cup chopped fresh peas or thawed frozen peas

3 cups vegetable broth

1 cup chopped potatoes

1 cup heavy cream

Salt and pepper to taste

2 tablespoons chopped fresh dill

1 tablespoon lemon juice

In a large pot, heat the olive oil over medium heat. Add the leeks and carrots, sautéing until they begin to soften, about 5 minutes.
Add the asparagus, peas, and potatoes, stirring for another 2 minutes.
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for 20 minutes.
Blend the soup until smooth using an immersion blender or a regular blender in batches.
Stir in the heavy cream, dill, lemon juice, salt, and pepper. Heat through and serve warm.

For a lighter version, you can substitute heavy cream with half-and-half or a plant-based alternative.

Keywords: Cream of Spring Vegetable Soup,vegetable soup,spring recipes,cream soup