A delightful and creamy Spring Veggie Soup that celebrates the fresh flavors of the season with vibrant vegetables and a rich, velvety texture.

Scale

2 tablespoons olive oil

1 medium onion finely chopped

2 leeks cleaned and sliced

3 cloves garlic minced

2 carrots diced

1 cup asparagus trimmed and cut into pieces

1 cup green peas

4 cups vegetable broth

1 cup heavy cream or dairy-free alternative

salt and black pepper to taste

fresh parsley for garnish

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
Add the sliced leeks and minced garlic to the pot, cooking until fragrant.
Stir in the diced carrots and sauté for another few minutes until they begin to soften.
Add the asparagus and green peas, and cook for a few more minutes.
Pour in the vegetable broth, bringing the mixture to a boil, then reduce heat and let it simmer for about 20 minutes.
Blend the soup until smooth using an immersion blender or a regular blender, then return to the pot.
Stir in the heavy cream, and season with salt and black pepper to taste. Heat through.
Serve warm, garnished with fresh parsley.

For a dairy-free option, use coconut cream or almond milk as a substitute for heavy cream. This soup can also be frozen for later enjoyment.

Keywords: Spring Soup, Creamy Spring Veggie Soup, healthy soup, seasonal recipe, vegetable soup