Description
A light and creamy soup made with fresh spring vegetables, perfect for a refreshing meal.
Ingredients
Scale
- 2 cups of asparagus, chopped
- 1 cup of peas
- 1 cup of spinach
- 1 medium onion, diced
- 2 cloves of garlic, minced
- 4 cups of vegetable broth
- 1 cup of heavy cream
- 2 tablespoons of olive oil
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat.
- Add diced onion and minced garlic, sauté until translucent.
- Add chopped asparagus and cook for 5 minutes.
- Pour in the vegetable broth and bring to a boil.
- Add peas and spinach, simmer for another 5 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in the heavy cream and season with salt and pepper.
- Serve hot, garnished with fresh herbs if desired.
Notes
- For a vegan version, substitute heavy cream with coconut cream.
- Feel free to add other spring vegetables like zucchini or green beans.
- This soup can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 40mg