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Cream of Spring Vegetable Soup

Cream of Spring Vegetable Soup
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Cream of Spring Vegetable Soup is the epitome of comfort in a bowl. This delightful dish combines a medley of fresh, seasonal vegetables into a creamy base that’s both nourishing and satisfying. Perfect for busy weeknights or family gatherings, this soup is not only quick to prepare but also highly versatile. With options for customization, such as adding leafy greens or different herbs, you can easily adapt it to suit your taste preferences. Serve it with crusty bread for a complete meal that warms both heart and soul. Enjoy the vibrant flavors and creamy texture that make this soup a perennial favorite!

Ingredients

Scale
  • 1 large onion
  • 1 pound carrots (4 to 5 medium)
  • 4 sticks celery
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1 pound thin-skinned potatoes (3 medium)
  • 3 cloves garlic, peeled and halved
  • 3 cups vegetable broth or chicken broth (710ml)
  • 2 bay leaves
  • 3 sprigs fresh thyme
  • 1/4 cup half-and-half, cream, or coconut milk (60ml)

Instructions

  1. Chop the onion, carrots, and celery into 1/2-inch chunks.
  2. Prepare the potatoes by chopping them into similar-sized pieces.
  3. Heat olive oil in a large pot over medium-high heat; add onion, carrots, celery, salt, and red pepper flakes. Sauté until softened (5–10 minutes).
  4. Stir in potatoes and garlic; cook for another 5 minutes.
  5. Add broth along with bay leaves and thyme; bring to a boil then reduce to a simmer for about 15 minutes until potatoes are tender.
  6. Remove from heat; discard bay leaves and thyme sprigs.
  7. Blend until smooth using an immersion blender or regular blender.
  8. Stir in half-and-half or coconut milk; taste and adjust seasoning if necessary.

Nutrition

Find it online: https://simplyhomecooking.com/cream-of-spring-vegetable-soup/