Can I make this spring soup recipe vegan?

Yes! Simply replace the butter with olive oil and the heavy cream with full-fat coconut milk or a creamy cashew-based alternative.

How do I keep my spring soup recipes from turning brown?

The key is not to overcook the green vegetables. Simmer them just until tender and blend immediately. Adding a squeeze of lemon juice at the end also helps maintain the bright color.

Can I freeze this soup?

Yes, this soup freezes well. However, it is best to freeze it before adding the heavy cream. Thaw in the fridge and add the cream while reheating on the stove.

Spring soup recipes: 5 Reasons This Pea and Asparagus Soup is the Best

Name: Creamy Spring Pea and Asparagus Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb fresh asparagus, woody ends trimmed and chopped; 2 cups fresh or frozen peas; 2 large leeks, white and light green parts only, sliced; 2 tbsp unsalted butter; 4 cups vegetable broth; 1/2 cup heavy cream (optional); 1/4 cup fresh mint leaves; 1 tbsp lemon juice; Salt and black pepper to taste; Microgreens for garnish

Ingredients

Scale

1 lb fresh asparagus, woody ends trimmed and chopped
2 cups fresh or frozen peas
2 large leeks, white and light green parts only, sliced
2 tbsp unsalted butter
4 cups vegetable broth
1/2 cup heavy cream (optional)
1/4 cup fresh mint leaves
1 tbsp lemon juice
Salt and black pepper to taste
Microgreens for garnish

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Instructions

Step 1: Melt the butter in a large pot or Dutch oven over medium heat. Add the sliced leeks and a pinch of salt. Sauté for about 5-7 minutes until soft and translucent, being careful not to brown them.
Step 2: Add the chopped asparagus to the pot and stir to coat with the leeks and butter. Cook for another 2 minutes.
Step 3: Pour in the vegetable broth. Increase the heat to bring the mixture to a boil, then immediately reduce to a simmer. Cover and cook for 5-8 minutes until the asparagus is fork-tender.
Step 4: Stir in the peas and fresh mint. Simmer for an additional 2-3 minutes. Remove from heat immediately to preserve the bright green color.
Step 5: Using an immersion blender (or transferring in batches to a standard blender), blend the soup until completely smooth. Stir in the heavy cream and lemon juice.
Step 6: Season with salt and pepper to taste. Serve warm, garnished with microgreens and a drizzle of olive oil.

Notes

To keep the soup extra green, blanch the peas and asparagus in boiling water for 2 minutes then shock in ice water before adding to the broth.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Dishes & Savory Recipes
Cuisine: American

Nutrition

Serving Size: 1 bowl (approx 350ml)
Calories: 210 kcal
Sugar: 5g
Sodium: 450mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 6g
Protein: 7g
Cholesterol: 15mg