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To make a tasty spring vegetable cream soup, gather these fresh ingredients: - 1 tablespoon olive oil - 1 small onion, chopped - 2 cloves garlic, minced - 2 medium carrots, diced - 2 stalks celery, diced - 1 medium zucchini, diced - 1 cup green peas (fresh or frozen) - 1 cup asparagus, trimmed and cut into 1-inch pieces - 4 cups vegetable broth - 1 cup heavy cream or coconut milk for a lighter option - Salt and pepper to taste - Fresh basil leaves, for garnish You can add these ingredients for a burst of flavor: - A squeeze of lemon juice - A pinch of red pepper flakes - A dash of nutmeg - Fresh herbs like thyme or dill These extras can elevate your soup and make it even tastier! When picking spring vegetables, focus on freshness: - Look for vibrant colors and firm textures. - Choose vegetables that feel heavy for their size. - Avoid any with blemishes or soft spots. - Shop local markets for seasonal produce. Fresh vegetables will give your soup the best taste and nutrients! - Gather all your ingredients. - Chop 1 small onion and mince 2 cloves of garlic. - Dice 2 medium carrots and 2 stalks of celery. - Dice 1 medium zucchini. - Prepare 1 cup of green peas. - Trim and cut 1 cup of asparagus into 1-inch pieces. 1. In a large pot, heat 1 tablespoon of olive oil over medium heat. 2. Add the chopped onion and minced garlic. Sauté until the onion turns translucent, about 3-4 minutes. 3. Add the diced carrots and celery. Stir occasionally and cook for another 5 minutes until they soften. 4. Now, stir in the diced zucchini, green peas, and asparagus. Cook for 3-4 minutes. 5. Pour in 4 cups of vegetable broth. Bring it to a boil, then lower the heat. Let it simmer uncovered for 15-20 minutes. All vegetables need to be tender. 6. Remove the pot from heat. Allow the soup to cool slightly. 7. Use an immersion blender to blend the soup until smooth. If you like it chunkier, blend only half and mix with unblended parts. 8. Return the pot to low heat and stir in 1 cup of heavy cream or coconut milk. Heat through for an extra 5 minutes. 9. Season with salt and pepper to taste. 10. Serve hot, garnished with fresh basil leaves. To make your soup creamy, use heavy cream or coconut milk. Both add a nice texture. If you want a lighter soup, coconut milk works great. Blend the soup until smooth for a rich feel. You can blend all of it or just half for some chunks. This way, you get a mix of smooth and hearty. Season your soup with salt and pepper to taste. Fresh herbs add a burst of flavor. Basil pairs well with spring vegetables. You can also try thyme or parsley. A squeeze of lemon juice brightens up the taste. It adds a fresh note without overpowering the veggies. Prep your veggies in advance to save time. Chop them the night before and store them in the fridge. Use an immersion blender for easy blending. It cuts down on dishes and mess. You can also make a big batch and freeze some for later. Just heat it up when you want a quick meal! {{image_2}} You can easily make this soup vegan. Instead of heavy cream, use coconut milk. It adds a nice, creamy texture. You can also skip the cream. The soup will still taste great. Use vegetable broth for a rich flavor. This version is light but still full of taste. Want to add protein? Try adding white beans or lentils. Both add fiber and protein. You can also stir in cooked quinoa for a hearty touch. If you enjoy tofu, add cubed, firm tofu. This makes the soup filling and satisfying. Want to spice things up? Add a pinch of red pepper flakes for heat. Fresh herbs like thyme or dill work well too. They bring out the flavors of the vegetables. You can also add a squeeze of lemon juice. It brightens the dish and adds a fresh twist. To store leftovers of your spring vegetable cream soup, let it cool first. Use an airtight container. Make sure to leave some space at the top. The soup can expand when frozen. Store it in the fridge if you plan to eat it soon. It will stay fresh for about three days. If you want to freeze the soup, pour it into freezer bags or containers. Leave some space for it to expand. Label the bags with the date. The soup can freeze well for up to three months. When you want to eat it, thaw it overnight in the fridge. To reheat, warm it on the stove over low heat. Stir it often to prevent burning. The shelf life of your soup depends on how you store it. In the fridge, it lasts about three days. In the freezer, it can last up to three months. Always check for signs of spoilage before eating. Look for changes in smell, color, or texture. If it looks or smells off, it’s best to throw it away. Yes, you can use frozen vegetables in this soup. Frozen veggies often have great taste and texture. They are picked at their peak and frozen quickly. This helps to keep nutrients and flavor. If you use frozen veggies, just add them directly to the pot without thawing. This will save time and still give you a fresh taste. To make the soup thicker, you have a few options. First, you can blend more of the soup to create a smooth texture. If you want it creamier, add more heavy cream or coconut milk. You can also add a starch. Try mixing a little cornstarch with cold water and stirring it in. Let it cook for a few more minutes until it thickens. This soup pairs well with crusty bread. A nice sourdough or whole grain bread works great. The crunchy crust and soft inside will complement the creamy soup. You can also try serving it with garlic bread. The garlic flavor adds a nice touch to the meal. Enjoy dipping the bread into the warm soup! This blog post guides you through creating a delicious spring vegetable cream soup. We covered key ingredients, cooking steps, and helpful tips. I shared how to pick fresh veggies, make the soup creamy, and even add extra flavors. You can also explore variations and storage methods for your leftovers. Now, you’re ready to make a satisfying meal. Enjoy your cooking and let each bowl bring comfort!

Spring Vegetable Cream Soup

Warm up this season with a delicious spring vegetable cream soup that’s bursting with flavors! Made with fresh veggies like zucchini, asparagus, and peas, this creamy delight is perfect for any meal. In just 45 minutes, you can create a comforting bowl of goodness that's both healthy and satisfying. Discover the step-by-step recipe and impress your family and friends—click through now to savor the taste of spring!
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Ingredients
  

1 tablespoon olive oil

1 small onion, chopped

2 cloves garlic, minced

2 medium carrots, diced

2 stalks celery, diced

1 medium zucchini, diced

1 cup green peas (fresh or frozen)

1 cup asparagus, trimmed and cut into 1-inch pieces

4 cups vegetable broth

1 cup heavy cream or coconut milk for a lighter option

Salt and pepper to taste

Fresh basil leaves, for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent, about 3-4 minutes.

    Add the diced carrots and celery to the pot, stirring occasionally. Cook for another 5 minutes until they start to soften.

      Stir in the diced zucchini, green peas, and asparagus. Cook for 3-4 minutes, ensuring the vegetables are evenly distributed.

        Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and let it simmer uncovered for 15-20 minutes, or until all the vegetables are tender.

          Remove the pot from heat and allow the soup to cool slightly. Then, using an immersion blender, blend the soup until smooth. If you prefer a chunkier texture, blend only half of the soup, then combine the blended and unblended portions.

            Return the pot to low heat and stir in the heavy cream (or coconut milk). Allow the soup to heat through for an additional 5 minutes. Season with salt and pepper to taste.

              Serve the soup hot, garnished with fresh basil leaves.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4