Description
Discover the nutritious and delicious Healthy Cream of Spring Vegetable Soup—a perfect one-pot meal packed with fresh seasonal vegetables and a creamy texture. Easy to prepare, wholesome, and ideal for a light lunch or dinner, this soup captures the flavors of spring in every spoonful.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, sliced
- 1 cup green beans, chopped
- 1 cup peas (fresh or frozen)
- 4 cups vegetable broth
- 1 cup heavy cream or coconut milk for a dairy-free version
- Salt and pepper to taste
- Fresh herbs (dill, parsley, or chives) for garnish
- Optional: cooked quinoa or rice for added bulk
Instructions
- In a large skillet or large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, cooking until fragrant and translucent—about 3-4 minutes.
- Add the sliced carrots and chopped green beans. Sauté for 5 minutes until vegetables soften, adding a splash of broth if needed for flavor.
- Pour in 4 cups of vegetable broth. Bring to a boil, then reduce heat and simmer for 10-15 minutes until vegetables are tender.
- Carefully blend the soup using an immersion blender or regular blender until smooth. Return to pot and stir in 1 cup of heavy cream or coconut milk.
- Heat through, season with salt and pepper, and garnish with fresh herbs before serving.
Notes
- For a vegan version, use coconut milk instead of heavy cream.
- To thicken, blend a portion of the soup or add cooked rice or potatoes.
- Add extra herbs or lemon juice to boost flavor.
- Frozen vegetables can be used to save prep time and maintain freshness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Sautéing, simmering, blending
- Cuisine: Spring, Vegetarian
Nutrition
- Serving Size: 1 bowl (about 250 ml)
- Calories: 180 Kcal
- Sugar: 6g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 25mg