Spring Garden Soup
A creamy, fresh spring soup blending peas, potatoes, and onions with subtle curry and celery flavors, perfect for light lunches or starter courses in warm weather.
Ingredients
- 1 cup water ⓘ
- 1 cup fresh green peas or frozen peas ⓘ
- 1 cup finely chopped raw potatoes ⓘ
- 1 cup finely chopped onions ⓘ
- 3 chicken bouillon cubes ⓘ
- 1/3 teaspoon celery salt ⓘ
- 1/8 teaspoon curry powder ⓘ
- 3/4 cup dairy sour cream ⓘ
- 1/4 cup dairy sour cream for garnish ⓘ
- 1/4 c. dairy sour cream for garnish ⓘ
Instructions
- In a saucepan, combine 1 cup water, peas, potatoes, and onions. Cook until tender.
- In a bowl or separate pan, mix boiling water, chicken bouillon cubes, celery salt, and curry powder.
- In a blender, puree the cooked vegetables with their cooking liquid until smooth.
- Blend the pureed vegetables into the bouillon mixture.
- Stir in 3/4 cup sour cream and serve garnished with 1/4 cup sour cream.
Tips & Substitutions
For a creamier texture, consider substituting half of the sour cream with Greek yogurt. If you prefer a milder flavor, reduce the curry powder. Fresh herbs like dill or parsley can enhance the soup's brightness. If using frozen peas, add them in the last few minutes of cooking to preserve their vibrant color. Additionally, you can easily swap potatoes for cauliflower to make a lower-carb version.
Serving Suggestions
Serve the soup hot, garnished with a dollop of sour cream and a sprinkle of fresh herbs for a pop of color. It pairs beautifully with crusty bread or a simple side salad. For a complete meal, consider serving alongside Rosemary Chicken And Vegetables for a delightful combination of flavors.
Storage & Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over low heat, stirring frequently. If the soup thickens, add a splash of water or broth to achieve your desired consistency. Avoid microwaving, as it can cause the sour cream to curdle.
Nutrition & Diet Analysis (per serving)
Each serving of Spring Garden Soup contains roughly 691 calories, with 32g protein, 107g carbohydrates, and 24g fat. It is an excellent source of iron (205% of the Daily Value), dietary fiber (184% of the Daily Value), and potassium (104% of the Daily Value). Note that it is relatively high in sodium, at 520mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup vegan?
Yes, to make this soup vegan, substitute chicken bouillon cubes with vegetable bouillon. Replace the sour cream with a plant-based alternative, such as coconut yogurt or cashew cream for a creamy texture. The overall flavor will remain delicious and satisfying.
How can I make this soup spicier?
To add some heat to your Spring Garden Soup, consider incorporating a pinch of red pepper flakes or a dash of hot sauce during the cooking process. You can also add finely chopped jalapeños for a fresh kick. Adjust the amount based on your heat tolerance.
Can I freeze this soup?
Yes, you can freeze the soup, but it's best to do so before adding the sour cream. Allow the soup to cool completely, then transfer it to a freezer-safe container. It can be stored for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight and reheat, adding the sour cream just before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).