Cream Spring Vegetable Soup is vibrant, nourishing, and absolutely delicious! This healthy soup has simple ingredients like fresh broccoli, asparagus, peas, and spinach, all blended into a silky smooth bowl of comfort with creamy Greek yogurt instead of heavy cream.
Love More Soup Recipes? Try My Roasted Winter Vegetable Soup or this Creamy Pumpkin Soup next.
Why You’ll Love This Recipe
Light, creamy, and full of fresh flavor, this Cream Spring Vegetable Soup is the perfect way to celebrate the season. Packed with tender spring vegetables and a velvety broth, it’s both comforting and refreshing. Simple to make and beautifully vibrant, it’s a wholesome soup that tastes like spring in a bowl.
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Cream Spring Vegetable Soup
- Total Time: 30 minutes
- Yield: 4 cups
Description
Cream Spring Vegetable Soup is a vibrant, healthy soup packed with fresh spring vegetables like broccoli, asparagus, peas, and spinach. Blended until silky smooth and finished with protein-rich Greek yogurt instead of heavy cream, this light and nourishing soup is ready in just 30 minutes. Perfect for a quick lunch or healthy dinner!
Ingredients
Main Ingredients:
- 1 tablespoon oil (olive oil or any neutral oil)
- 1 onion, diced
- 3 cloves garlic, minced
- 125g frozen peas (approximately 1 cup)
- 140g broccoli florets (approximately ½ medium head)
- 100g asparagus (approximately 10 spears, trimmed and cut into 1-inch pieces)
- 750ml vegetable stock (about 3 cups)
- Black pepper, to taste
- Salt (if using low-sodium stock)
- 3 tablespoons chives, chopped
- 50g fresh spinach (about 2 cups packed)
- 2 tablespoons plain Greek yogurt, heaped
Optional Garnish:
- Extra Greek yogurt for topping
- Additional chopped chives
- Freshly ground black pepper
- Crusty bread for serving
Friendly Notes:
- Fresh or frozen peas work beautifully here
- Use PLAIN Greek yogurt only – flavored varieties will throw off the taste
- Low-sodium stock? Just add salt to taste
- Dried chives can substitute for fresh in a pinch
- Any neutral cooking oil works perfectly
Instructions
Heat up your oil in the pot on medium-low. Throw in the onion and garlic. Let them hang out for 5 minutes, stirring every so often. You want them soft and fragrant, not brown. Keep stirring or the garlic will burn and taste awful.
Dump in the peas, broccoli, and asparagus. Pour the stock over everything and add black pepper. If your stock is bland, add salt now. It’ll look crowded but trust me, it’s fine.
Get it simmering and cook for 15 minutes or so. The vegetables should be soft enough to blend but still bright green. Watch it – if you cook it too long, it turns that ugly brownish-green color. Still edible but not nearly as pretty.
Toss in the chives and spinach. Cook for 1 more minute until the spinach wilts down. It happens really fast so stay nearby.
Turn off the heat – seriously, do this first! Then blend everything with your stick blender until it’s totally smooth. Add the Greek yogurt and blend again. Should be silky and gorgeous now. If you add the yogurt while it’s too hot, it’ll separate and look weird.
Scoop it into bowls. Plop some yogurt on top, throw on some chives, crack some pepper. Eat it hot with bread if you want.
Notes
- Temperature matters: Always add Greek yogurt off the heat. Hot soup + yogurt too quickly = curdling disaster.
- Batch cooking? This soup freezes beautifully! Just freeze it BEFORE adding the yogurt. Add fresh yogurt when you reheat.
- Immersion blender hack: Tilt your pot slightly and move the blender in circles to catch every bit of vegetable.
- Common mistake: Using too much oil. One tablespoon is plenty – this is a light, healthy soup!
- Fresh vs. frozen peas: Both work perfectly, so use whatever you have on hand.
- Garlic shortcut: Pre-minced garlic from a jar works in a pinch, but fresh tastes SO much better.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: International
Ingredient List
Main Ingredients:
- 1 tablespoon oil (I use olive oil)
- 1 onion, diced
- 3 cloves garlic, minced
- 125g frozen peas (about 1 cup – I just eyeball it honestly)
- 140g broccoli florets (half a medium head)
- 100g asparagus (around 10 spears, trimmed and chopped into pieces)
- 750ml vegetable stock (3 cups)
- Black pepper, to taste
- Salt if your stock needs it
- 3 tablespoons chives, chopped
- 50g fresh spinach (2 big handfuls)
- 2 tablespoons plain Greek yogurt, heaped
Optional Garnish:
- More Greek yogurt
- Extra chives
- Black pepper
- Bread for dunking
Friendly Notes:
- Frozen peas are totally fine – I use them all the time
- Plain Greek yogurt only! Don’t grab the vanilla by mistake like I did once
- Low-sodium stock? Add salt while cooking
- Dried chives work if fresh aren’t available
- Fresh spinach beats frozen here
- Any oil works – olive, vegetable, whatever’s in your pantry
Why These Ingredients Work
So the onion and garlic are your flavor foundation. They make your house smell amazing and give the soup depth. Each vegetable brings something different – peas are sweet, broccoli has that earthy thing going on, and asparagus tastes like spring actually showed up in your kitchen. The spinach and chives pack in more nutrients and make everything greener.
Here’s what I love most though – the Greek yogurt. Instead of dumping cream in there, you’re using something that has actual protein and tastes a bit tangy. It makes the whole thing creamy and rich but you don’t feel like you need a nap afterward. That little bit of tang also wakes up all those vegetable flavors. The stock pulls everything together and makes it feel like real soup instead of just blended vegetables.
Essential Tools and Equipment
- Big pot or saucepan
- Immersion blender (the stick kind)
- Cutting board and knife
- Something to stir with
- Measuring stuff
- Ladle
No stick blender? Regular blender works. Just go slow with the hot soup – only fill it halfway, crack the lid to let steam out, and hold a towel over it. I learned that one the hard way with soup all over my ceiling.
How To Make Cream Spring Vegetable Soup
Step 1: Sauté the Aromatics
Heat up your oil in the pot on medium-low. Throw in the onion and garlic. Let them hang out for 5 minutes, stirring every so often. You want them soft and fragrant, not brown. Keep stirring or the garlic will burn and taste awful.
Step 2: Add Vegetables and Stock
Dump in the peas, broccoli, and asparagus. Pour the stock over everything and add black pepper. If your stock is bland, add salt now. It’ll look crowded but trust me, it’s fine.
Step 3: Simmer Until Tender
Get it simmering and cook for 15 minutes or so. The vegetables should be soft enough to blend but still bright green. Watch it – if you cook it too long, it turns that ugly brownish-green color. Still edible but not nearly as pretty.
Step 4: Add the Greens
Toss in the chives and spinach. Cook for 1 more minute until the spinach wilts down. It happens really fast so stay nearby.
Step 5: Blend to Perfection
Turn off the heat – seriously, do this first! Then blend everything with your stick blender until it’s totally smooth. Add the Greek yogurt and blend again. Should be silky and gorgeous now. If you add the yogurt while it’s too hot, it’ll separate and look weird.
Step 6: Serve and Enjoy
Scoop it into bowls. Plop some yogurt on top, throw on some chives, crack some pepper. Eat it hot with bread if you want.
You Must Know
Do not overcook those vegetables. Check them at 15 minutes – if a fork goes through the broccoli easily, you’re done. Overcooked vegetables lose that pretty color and taste dull. I set a timer now because I kept forgetting and ending up with sad brown soup.
Personal Secret: Keep blending for like 30 extra seconds after it looks smooth. Sounds weird but it makes the texture even silkier. People always ask me how I get it so creamy and that’s literally it – just blend a bit longer.
Pro Tips & Cooking Hacks
- Heat off before yogurt goes in. I can’t stress this enough. Hot soup plus yogurt equals lumpy disaster.
- Freezing this? Leave out the yogurt until you reheat it. Add it fresh when you’re eating it.
- Move your stick blender around and tilt the pot so you get all the chunks.
- Don’t go crazy with oil. One tablespoon is enough. This is light soup, not fried soup.
- Frozen peas are honestly better sometimes. They’re picked super sweet and stay that way.
- Fresh garlic tastes way better but jarred works in a pinch. I won’t judge.
Flavor Variations / Suggestions
Heartier version: Add a chopped potato with the other vegetables. Makes it more filling.
Different herbs: Basil instead of chives is really good. Or mint – sounds weird but trust me, mint and peas are amazing together.
More protein: Stir in cooked chicken, white beans, or chickpeas after blending.
Bright and citrusy: Squeeze lemon juice in with the yogurt. Really perks it up.
No dairy: Use coconut milk instead of yogurt. Same method – add it off heat.
Kick it up: Red pepper flakes with the garlic gives it heat.
Leafy swap: Use kale instead of spinach or add parsley with the chives.
Make-Ahead Options
I meal prep this all the time. Make the whole thing, stick it in the fridge for up to 3 days, reheat when you need it. Easy.
Freezing? Make everything but skip the yogurt. Freeze it in portions for up to 3 months. When you want soup, thaw it, heat it up, stir in fresh yogurt. Works perfectly.
You can chop all the vegetables the night before too. Dump them in a container, stick them in the fridge. Next day just throw everything in the pot and go.
Recipe Notes & Baker’s Tips
The yogurt is not optional if you want it creamy. It’s lighter than cream, has protein, and adds this nice tangy thing. Just make sure it’s plain. I once grabbed vanilla yogurt by accident and had to start over.
Regular blender safety – only fill halfway with hot soup. Let steam escape. Hold the lid down with a towel. I’ve had soup explosions and they’re not fun to clean up.
Too thick? Add stock. Too thin? Simmer it uncovered for a bit or add more vegetables and blend again.
That bright green color is best right after making it. Next day it’ll be darker. Still tastes good, just not as photogenic.
Serving Suggestions
I pretty much always eat this with bread for dipping. Good sourdough or crusty French bread. Sometimes I make grilled cheese on the side and it’s perfect.
Light lunch? Toss a simple salad with it. Dinner party? Serve small bowls as a starter. My kids like croutons on top. Grilled shrimp or chicken makes it a full meal.
Let people add their own toppings – extra yogurt, chives, croutons, crispy chickpeas. Makes it fun.
Sign Off
I really think you’ll love this one. It’s become one of those recipes I make without thinking about it because it’s so easy and everyone likes it. The Greek yogurt instead of cream means you can eat a big bowl without feeling gross after. Make it once and see – I bet it ends up in your regular rotation too.
How to Store Your Cream Spring Vegetable Soup
Fridge: Let it cool down completely first. Put it in something with a lid and it’ll keep for 4 days. Color gets a bit darker but it’s still good.
Freezer: Skip the yogurt if you’re freezing. Use containers or bags that can handle the freezer. Keeps for 3 months. Thaw it overnight in the fridge.
Heating it up: Warm it slowly on the stove over medium-low heat. Stir it now and then and don’t boil it. If you froze it, add fresh yogurt after heating. Microwave works too – just do 1 minute at a time and stir between.
Don’t forget: Cool it all the way before storing and don’t leave it sitting out for more than 2 hours.
Allergy Information
Has:
- Onion and garlic – might bug people with sensitivities
Dairy: There’s Greek yogurt in here. Need dairy-free? Use coconut cream or dairy-free yogurt.
Gluten-free: Yep! Just make sure your stock is gluten-free too.
Vegan: Swap yogurt for coconut milk or cashew cream.
Low-FODMAP: Onion and garlic are high-FODMAP. Try garlic oil instead and only green parts of scallions.
Nut-free: Yep, no nuts.
Questions I Get Asked A Lot
My soup isn’t as green as yours – what happened?
Probably overcooked. Check those vegetables at 15 minutes – they should be tender but still bright. If you cook them too long or let the soup sit around forever, it loses that pretty color. Still tastes fine but looks kind of dull.
My yogurt curdled and looks gross – why?
Too hot. You have to turn off the heat first and let it cool for a minute. Then add the yogurt. If it’s actively boiling when you add yogurt, it’ll separate. Try blending again if it happens – sometimes that fixes it.
Can I use all frozen vegetables?
Sure! Frozen peas work great – sometimes better than fresh. Frozen broccoli is fine. Frozen asparagus and spinach are okay but fresh tastes better. Don’t thaw them, just throw them in frozen.
💬 Made this? Leave a comment below! I want to hear how it went and what you changed. Different vegetables? Fun toppings?
