Description
A creamy and flavorful soup made with fresh spring vegetables, perfect for a light meal or starter.
Ingredients
Scale
- 2 tbsp butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 stalks celery, diced
- 1 cup green peas
- 1 cup asparagus, chopped
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- 2 tbsp fresh parsley, chopped
Instructions
- Melt butter in a large pot over medium heat.
- Add onion and garlic, sauté until softened.
- Add carrots and celery, cook for 5 minutes.
- Stir in peas and asparagus, cook for another 3 minutes.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Blend the soup until smooth using an immersion blender.
- Stir in heavy cream and season with salt and pepper.
- Garnish with fresh parsley before serving.
Notes
- Use fresh vegetables for best flavor.
- Adjust cream quantity for desired consistency.
- Can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: International
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 65mg