Delicious Cream of Spring Veggie Soup Fresh Nourishing
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Author:sophiebennet
Total Time:30 minutes
Yield:4 servings 1x
Diet:Vegetarian
Description
Savor the Delicious Cream of Spring Veggie Soupfresh nourishing and perfect for spring Enjoy seasonal flavors in every comforting bowl
Ingredients
Scale
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
4 cups fresh seasonal vegetables (asparagus, peas, green beans, zucchini)
4 cups vegetable broth
1 cup heavy cream or a dairy-free alternative (like coconut milk)
1 teaspoon fresh thyme or ½ teaspoon dried thyme
Salt and pepper to taste
Instructions
Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes until softened. Stir in the minced garlic and cook for an additional minute until fragrant.
Add your fresh seasonal vegetables to the pot, stirring them in to combine. Cook for approximately 5 minutes, allowing the vegetables to soften slightly, enhancing their natural sweetness.
Next, pour in the vegetable broth and bring the mixture to a gentle boil. Reduce the heat and let it simmer for about 10 minutes until the vegetables are fully tender.
Using an immersion blender, carefully blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender, allowing steam to escape to avoid splatters!
Stir in the heavy cream (or your dairy-free alternative) and fresh thyme. Season with salt and pepper to taste, allowing the soup to heat through for a few more minutes.
