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