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–+ servings
French Spring Soup

Delightful French Spring Soup Bursting with Fresh Veggies

This French Spring Soup is a delightful blend of fresh seasonal veggies, ready in under an hour for a vibrant spring meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soups
Cuisine: French
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons butter substitute with olive oil for a dairy-free version.
  • 1 medium onion diced; shallots or leeks can be used if needed.
  • 1 cup asparagus chopped; feel free to swap with green beans or peas.
For the Creaminess
  • 1 medium potato diced; cauliflower or sweet potatoes are lighter alternatives.
  • 4 cups broth vegetable or chicken broth; opt for low-sodium.
  • 1 cup heavy cream substitute with half-and-half or coconut milk for a lighter touch.
For the Greens
  • 2 cups fresh spinach substitute with kale for a heartier option.

Equipment

  • large pot
  • Immersion blender

Method
 

Step-by-Step Instructions for French Spring Soup
  1. Melt the butter in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until soft and translucent.
  2. Stir in minced garlic and cook for an additional 1 minute until fragrant.
  3. Add chopped asparagus and diced potato to the pot, stir to coat in the buttery mixture.
  4. Pour in the broth, bringing it to a boil. Then reduce heat to low and simmer uncovered for 15 to 20 minutes until tender.
  5. Using an immersion blender, blend the soup until smooth, leaving some small chunks for texture.
  6. Stir in chopped spinach and cook until wilted, about 2 to 3 minutes.
  7. Mix in heavy cream, gently heating without boiling. Season with salt and pepper to taste.
  8. Ladle the soup into bowls, garnishing with reserved asparagus tips and a swirl of cream.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 35gProtein: 6gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 55mgSodium: 650mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 3500IUVitamin C: 40mgCalcium: 200mgIron: 2mg

Notes

For a vegan version, substitute butter with olive oil, use vegetable broth and replace heavy cream with coconut milk.

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