Spring Vegetable Soup
This Cream of Spring Vegetable Soup is a fresh, vibrant, and comforting dish made with seasonal vegetables in a rich, creamy broth. It’s light yet satisfying, perfect for a healthy lunch or cozy dinner, and easy to prepare with simple everyday ingredients.
Equipment
- Large pot or Dutch oven
- Cutting board
- Sharp knife
- Wooden spoon
- Measuring cups and spoons
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 carrots diced
- 2 potatoes diced
- 2 celery stalks sliced
- 1 zucchini diced
- 4 cups vegetable broth
- 1 cup milk or heavy cream
- 1 cup chopped kale or spinach
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- 2 tablespoons fresh parsley chopped
Instructions
- Heat butter and olive oil in a large pot over medium heat.
- Add chopped onion and cook until soft and translucent.
- Stir in garlic and cook for about 1 minute until fragrant.
- Add carrots, potatoes, celery, and zucchini, then stir well.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and let simmer for 20 minutes until vegetables are tender.
- Add kale or spinach and cook for 3-5 minutes until wilted.
- Stir in milk or cream and mix well.
- Season with salt, pepper, and thyme.
- Simmer for another 5 minutes.
- Remove from heat and garnish with fresh parsley before serving.
Notes
Nutritional Info (Approximate per serving)
- Calories: 220 kcal
- Protein: 5 g
- Carbohydrates: 28 g
- Fat: 10 g
- Fiber: 5 g
