Spring Vegetable Soup
A fresh, creamy spring vegetable soup featuring peas, potatoes, carrots, and green onions, perfect for a light, comforting meal during the warmer months.
Ingredients
Instructions
- Saute green onions in butter for about 2 minutes.
- Add sliced potatoes and carrots, and saute for 2 minutes longer.
- Add 3 cups water and 1 teaspoon salt, bring to a boil, then simmer for 12 minutes or until vegetables are tender.
- Add peas and cook for an additional 5 minutes.
- Stir in light cream, heat gently, and season with salt and pepper to taste.
Tips & Substitutions
For a richer flavor, consider adding garlic or fresh herbs like thyme or dill to the sautéed onions. If you don't have light cream, half-and-half or even milk can be used, though the soup will be less creamy. Frozen peas work well, but fresh peas will give a brighter taste. You can also add other seasonal vegetables like asparagus or zucchini for variety.
Serving Suggestions
Serve this Spring Vegetable Soup warm, garnished with fresh herbs or a sprinkle of Parmesan cheese for added flavor. It pairs beautifully with crusty bread or a side salad. For a heartier meal, consider serving it alongside a sandwich or the Cheesy Mushroom Broccoli Bake for a delightful combo.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove over low heat, adding a splash of water or additional cream to maintain the desired consistency. Avoid boiling, as this can alter the texture of the cream.
Nutrition & Diet Analysis (per serving)
Each serving of Spring Vegetable Soup contains roughly 830 calories, with 13g protein, 101g carbohydrates, and 43g fat. It is an excellent source of vitamin A (125% of the Daily Value), vitamin C (63% of the Daily Value), and potassium (61% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 625mg per serving (27% 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 ahead of time?
Yes, this soup can be made ahead of time and actually benefits from sitting as the flavors meld. Just prepare it, cool it completely, and store it in the refrigerator. Reheat gently before serving, taking care not to boil it.
Is this soup suitable for freezing?
While you can freeze this soup, the cream may separate upon thawing. If you plan to freeze it, consider adding the cream only when reheating. The soup can be kept in the freezer for up to 2 months if properly stored in an airtight container.
What can I substitute for potatoes?
If you're looking for a lower-carb option, cauliflower or turnips can be good substitutes for potatoes in this soup. They will provide a similar texture while keeping the dish light and refreshing.
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).