Creamy Spring Vegetable Soup (Print Version)

A velvety blend of spring vegetables in rich, creamy broth perfect for light meals

# What You'll Need:

→ Vegetables

01 - 1 tablespoon unsalted butter
02 - 1 tablespoon olive oil
03 - 1 medium leek, white and light green parts only, sliced
04 - 2 cloves garlic, minced
05 - 2 medium carrots, peeled and diced
06 - 1 medium zucchini, diced
07 - 1 cup asparagus tips, cut into 1-inch pieces
08 - 1 cup fresh or frozen peas
09 - 1 medium Yukon Gold potato, peeled and diced

→ Liquids

10 - 4 cups vegetable broth (gluten-free if needed)
11 - 1 cup whole milk or unsweetened plant-based milk
12 - 1/2 cup heavy cream or plant-based cream

→ Seasonings & Herbs

13 - 1/2 teaspoon salt, plus more to taste
14 - 1/4 teaspoon freshly ground black pepper
15 - 1/4 teaspoon dried thyme
16 - 2 tablespoons fresh dill or chives, chopped, plus extra for garnish
17 - 1 tablespoon lemon juice

# How to Make It:

01 - In a large pot, melt the butter with the olive oil over medium heat.
02 - Add leek and garlic; sauté for 3 minutes until soft and fragrant.
03 - Stir in carrots, zucchini, asparagus, peas, and potato. Cook for 5 minutes, stirring occasionally.
04 - Add the vegetable broth, salt, pepper, and thyme. Bring to a boil, then reduce heat and simmer uncovered for 15–20 minutes, until vegetables are tender.
05 - Remove from heat. Using an immersion blender (or working in batches with a standard blender), blend the soup until smooth, or leave slightly chunky if preferred.
06 - Return the pot to low heat. Stir in milk and cream; gently heat until just warmed through (do not boil).
07 - Add lemon juice and fresh herbs. Adjust seasoning to taste.
08 - Ladle into bowls, garnish with extra herbs, and serve hot.

# Expert Advice:

01 -
  • The combination of spring vegetables creates natural sweetness without needing added sugar
  • It comes together in under an hour but tastes like you spent all afternoon on it
  • The texture is luxurious enough for dinner guests but humble enough for a Tuesday night
02 -
  • An immersion blender makes this incredibly easy, but a regular blender works fine if you blend in batches
  • Don't boil the soup after adding the dairy or it may separate and become grainy
  • The potato is the secret to a thick, creamy texture without adding flour
03 -
  • Clean leeks thoroughly by slicing them lengthwise and rinsing between the layers to remove hidden grit
  • If you want a chunkier soup, blend just half and mix it back in with the remaining vegetables

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