The Cream of Spring Vegetable Soup is a bowl full of the season’s best produce, simmered gently and pureed into silky perfection. The lightness of spring herbs like dill and parsley balances beautifully with the earthy richness of vegetables and a touch of cream.
Whether you’re enjoying a rainy afternoon indoors or serving a light starter at your next dinner party, this vibrant green soup brings freshness, comfort, and flavor together in every spoonful. It’s a vegetarian (and optionally vegan) recipe that’s as nourishing as it is satisfying.
Full Recipe:
Ingredients:
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2 tablespoons olive oil
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1 medium leek, white and light green parts sliced
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2 cloves garlic, minced
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1 cup chopped carrots
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1 cup chopped celery
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1 cup diced zucchini
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1 cup green peas (fresh or frozen)
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1 medium potato, peeled and diced
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4 cups vegetable broth
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1/2 cup heavy cream or full-fat coconut milk (for dairy-free option)
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1/4 cup fresh parsley, chopped
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1 tablespoon fresh dill, chopped
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Salt and pepper to taste
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Juice of half a lemon
Directions:
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Heat olive oil in a large pot over medium heat.
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Add leek and garlic. Sauté for 3–4 minutes until fragrant and softened.
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Stir in carrots, celery, zucchini, and potato. Cook for another 5 minutes.
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Pour in vegetable broth and bring to a boil.
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Reduce heat, cover, and simmer for 20–25 minutes until vegetables are tender.
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Stir in peas and cook for another 5 minutes.
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Using an immersion blender (or in batches in a regular blender), puree soup until smooth.
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Stir in cream (or coconut milk), fresh herbs, lemon juice, salt, and pepper.
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Simmer for 3–5 minutes, taste, and adjust seasoning as needed.
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Serve hot, garnished with extra herbs or a drizzle of cream.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 210 kcal | Servings: 4 servings
Welcome Spring with a Bowl of Creamy Freshness
As the seasons shift and the earth awakens from its winter slumber, our appetites tend to crave something lighter, brighter, and fresher but still comforting. That’s where this Cream of Spring Vegetable Soup comes in. Packed with seasonal vegetables, fragrant herbs, and the perfect touch of creamy richness, this soup is a celebration of spring’s bounty.
Whether you’re looking to enjoy a light lunch, a vibrant starter before dinner, or a nourishing plant-based main dish, this soup fits the bill. It’s easy to prepare, makes use of what’s fresh and available, and is adaptable to your dietary preferences: vegetarian, vegan, gluten-free, or dairy-free.
Let’s dive into what makes this soup so special, versatile, and beloved by all.
A Celebration of Seasonal Ingredients
Spring vegetables are some of the most delicate, vibrant, and flavorful ingredients you can cook with. From tender green peas to sweet leeks and crisp celery, these seasonal gems shine best when handled with care.
Leeks, one of the main flavor bases in this recipe, are a milder and slightly sweeter cousin of onions. When sautéed gently in olive oil, they develop a soft, aromatic flavor that becomes the perfect foundation for the soup.
Carrots and celery provide depth and a natural sweetness to balance the herbal and green notes of other vegetables. Zucchini, with its subtle flavor and smooth texture, adds body and blends seamlessly into the creaminess once pureed.
Perhaps the most surprising ingredient? Potatoes. These are the unsung heroes of the soup. Not only do they give it structure and heft, but they also add creaminess without needing a lot of dairy.
Toss in a generous handful of green peas and you’ve got a soup that practically shouts springtime in every bite.
Creamy… Without the Cream?
While this recipe includes a splash of heavy cream for a velvety finish, it’s incredibly easy to make it dairy-free or vegan. Substituting full-fat coconut milk, oat cream, or even cashew cream maintains the rich mouthfeel and allows you to cater to guests or family members with different dietary needs.
This versatility also means the soup can be enjoyed hot or chilled, perfect for warm spring days when you want something refreshing yet filling.
Why Blending Matters
One of the key steps in this recipe is blending the soup until silky smooth. This transforms the vegetables from chunky and rustic into something elegant and luxurious. If you don’t own an immersion blender, you can use a high-speed countertop blender in batches just make sure to let the soup cool slightly and never fill the blender more than halfway to avoid any spills.
Blending also allows the flavors to marry beautifully. The freshness of the herbs, the brightness of the lemon juice, and the depth of the vegetable broth become a cohesive and delicious experience with every spoonful.
The Power of Fresh Herbs
Herbs are one of the best tools a cook can use to elevate a simple soup into something truly special. In this recipe, fresh parsley and dill bring brightness, a clean flavor, and a hint of complexity.
Parsley is slightly peppery and very green, making it perfect for boosting freshness. Dill, on the other hand, offers a unique floral, citrusy note that pairs exceptionally well with spring vegetables like peas and carrots. If dill isn’t your favorite, feel free to substitute with fresh thyme, chives, or even a touch of tarragon for a subtle anise flavor.
Nourishing, Low-Calorie, and Family-Friendly
This soup is low in calories (around 210 kcal per serving) but high in fiber, vitamins, and antioxidants. It’s the kind of recipe you can feel good about eating and serving to your family.
It’s also a great way to get kids to eat more vegetables especially when blended smooth and served with a swirl of cream or a slice of crusty bread on the side. The flavors are gentle but satisfying, and the soup’s beautiful green color makes it visually appealing.
You can also add extras like:
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A dollop of Greek yogurt or vegan sour cream on top
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A drizzle of herb oil
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Croutons or roasted chickpeas for crunch
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A sprinkle of nutritional yeast or parmesan for umami
Perfect for Meal Prep
Another reason to love this soup? It’s excellent for meal prep. It keeps well in the fridge for up to 4 days and can be frozen for up to 3 months. Make a large batch on the weekend and enjoy it throughout the week for lunch or dinner.
Because it’s so adaptable, you can switch up the herbs or add different seasonal vegetables based on what you have in your fridge. It’s a base recipe that encourages creativity and flexibility.
Pairing Suggestions
While this soup can absolutely shine on its own, it pairs wonderfully with:
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Whole grain bread or sourdough toast
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A side salad with citrus vinaigrette
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Grilled cheese sandwiches
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Savory muffins or scones
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Crackers with herbed cream cheese
For a more complete meal, you can also serve it with a grain bowl or a protein-rich side like baked tofu or a poached egg on toast.
Let the Ingredients Speak
The secret to a great cream of spring vegetable soup isn’t fancy ingredients or long cooking times. It’s quality and freshness. Choose the best seasonal vegetables you can find. Visit your local farmer’s market if possible. Use good vegetable stock, preferably homemade or low-sodium store-bought. Use fresh, bright herbs. And don’t skip the splash of lemon juice it wakes up all the flavors at the end and ties the dish together beautifully.
Great for Every Occasion
From Easter brunch to Mother’s Day lunch, from cozy solo dinners to light springtime entertaining, this soup works for all occasions. It’s the kind of recipe that feels elegant enough for guests but simple enough for everyday meals.
Hosting a spring baby shower or a garden tea party? Serve this in small porcelain cups as a starter. Want a comforting dinner after a long workday? Pair a big bowl with some garlic toast and you’re all set.
Conclusion
Cream of Spring Vegetable Soup is more than just a recipe, it’s a gentle reminder that food can be wholesome, seasonal, beautiful, and deeply satisfying. It takes the best of what spring has to offer and transforms it into a dish that comforts, nourishes, and delights.
With its rich texture, fresh ingredients, and customizable nature, this soup deserves a regular spot on your spring recipe rotation. Whether you make it vegan, vegetarian, or dairy-free, you’ll find that it’s as flexible as it is flavorful.
So next time you’re wondering how to use up those spring vegetables in your fridge, give this soup a try. You’ll be surprised how something so simple can taste so special.