Creamy Spring Vegetable Soup (Print Version)

Velvety spring soup with fresh vegetables in a rich, creamy broth. Perfect for a light meal or elegant starter.

# What You 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 Steps:

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 Tips:

01 -
  • The vegetables do all the work here, their natural sweetness creating a depth that tastes like you spent hours on it.
  • It comes together in under an hour but looks like something from a bistro menu.
  • The texture is impossibly creamy without needing a roux or heavy technique.
02 -
  • Never boil the soup after adding the dairy or it will separate and lose its silky texture.
  • The potato is not optional, it is what gives you that luxurious creaminess without needing flour.
  • Let the soup cool slightly before blending to avoid splattering hot liquid everywhere.
03 -
  • Make the soup a day ahead, the flavors meld and become even more cohesive.
  • Use an immersion blender if you have one, it makes the process so much easier.
  • Start with less salt than you think you need, you can always add more.

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