Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups assorted spring vegetables (e.g., asparagus, peas, spinach, and carrots)
- 4 cups vegetable broth
- 1 cup heavy cream or coconut cream for a dairy-free option
- Salt and pepper to taste
- Fresh herbs (like parsley or dill) for garnish
Instructions
- Heat olive oil in a pot, sauté onion until translucent, then add garlic.
- Add spring vegetables and cook for 5-7 minutes.
- Pour in vegetable broth, bring to a boil, then simmer for 15 minutes.
- Blend the soup until smooth using an immersion blender.
- Stir in heavy cream, simmer for 5 minutes, and season with salt and pepper.
Notes
- Garnish with fresh herbs for added flavor.
- For a dairy-free option, use coconut cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian