Name: Creamy Spring Vegetable Soup Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: European
Ingredients: 1 tbsp oil; 1 onion, diced; 3 cloves garlic, minced; 125 g frozen peas (~1 cup); 140 g broccoli florets (~1/2 medium head); 100 g asparagus (~10 spears, trimmed and cut into 1 inch pieces); 3 tbsp chives, chopped; 50 g fresh spinach; 750 ml vegetable stock; Black pepper, to taste; Salt, to taste (especially if using low sodium stock); 2 tbsp plain Greek yogurt, heaped (plus extra for serving)

Ingredients

Vegetables and Aromatics

1 tbsp oil
1 onion, diced
3 cloves garlic, minced
125 g frozen peas (~1 cup)
140 g broccoli florets (~1/2 medium head)
100 g asparagus (~10 spears, trimmed and cut into 1 inch pieces)
3 tbsp chives, chopped
50 g fresh spinach

Liquids and Seasoning

750 ml vegetable stock
Black pepper, to taste
Salt, to taste (especially if using low sodium stock)
2 tbsp plain Greek yogurt, heaped (plus extra for serving)

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Instructions

Prepare aromatics: Heat the oil in a large saucepan over medium-low heat. Add diced onion and minced garlic, cooking for 5 minutes while stirring regularly until softened and fragrant.
Add vegetables and stock: Stir in frozen peas, broccoli florets, and cut asparagus pieces. Pour over the vegetable stock and season generously with black pepper and salt if needed.
Simmer the soup: Bring the mixture to a gentle simmer. Cook uncovered for about 15 minutes, or until the vegetables are tender but still retain their bright green color.
Add greens: Stir in chopped chives and fresh spinach. Cook for an additional 1 minute until the spinach is wilted.
Blend the soup: Use an immersion blender to blend the soup directly in the saucepan until smooth and creamy.
Finish with yogurt: Stir in the heaped Greek yogurt until fully combined. Serve the soup hot, garnished with extra yogurt and chives as desired.

Notes

You can adjust the thickness by adding more or less vegetable stock depending on your preference.
Use fresh or frozen vegetables interchangeably; just adjust cooking time if using fresh to ensure tenderness.
The Greek yogurt adds creaminess without the heaviness of cream, but you can substitute with sour cream or coconut yogurt for a dairy-free option.
The soup is best served immediately but can be stored in an airtight container in the fridge for up to 3 days.
Reheat gently on the stovetop or microwave to preserve the fresh flavors.

Author: Amelia
Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Soup
Method: Stovetop
Cuisine: European
Diet: Vegetarian