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Creamy Spring Vegetable Soup

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A smooth and flavorful creamy spring vegetable soup with fresh herbs, featuring peas, asparagus, zucchini, and a touch of cottage cheese for richness without heaviness. Perfect for a light lunch or cozy dinner.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 3 cups vegetable broth (low sodium preferred)
  • 1 cup whole milk or cream
  • 1 cup fresh or frozen peas
  • 1 cup chopped asparagus tips (about 1-inch pieces)
  • 1 cup diced zucchini
  • 1 medium carrot, peeled and diced
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh chives
  • ½ cup small-curd cottage cheese
  • Salt and freshly ground black pepper, to taste
  • Juice of half a lemon (optional)

Instructions

  1. Prepare the Vegetables (10 minutes): Rinse and chop all your veggies and herbs. Dice the onion and carrot finely, chop asparagus into 1-inch pieces, and mince garlic. Set aside your fresh herbs separately.
  2. Sauté Aromatics (5-7 minutes): In your pot, melt 2 tablespoons of butter over medium heat. Add the chopped onion and carrot. Stir occasionally until softened and translucent—about 5 minutes. Add the garlic and fresh thyme leaves, cooking for another minute until fragrant.
  3. Add Vegetables and Broth (5 minutes): Toss in the peas, asparagus, and zucchini. Pour in 3 cups of vegetable broth. Bring everything to a gentle boil, then reduce heat to low and simmer for about 10 minutes until vegetables are tender but still vibrant.
  4. Blend the Soup (5 minutes): Remove the pot from heat. Using an immersion blender, purée the soup until smooth and creamy. If using a countertop blender, carefully ladle soup in batches and blend until silky. Return blended soup to pot.
  5. Add Cream & Cottage Cheese (3 minutes): Stir in 1 cup of whole milk or cream plus ½ cup of small-curd cottage cheese. Warm gently over low heat—do not boil.
  6. Season & Finish (2 minutes): Taste your soup and add salt and freshly ground black pepper to your liking. Add a squeeze of lemon juice if desired. Stir in chopped parsley and chives just before serving.

Notes

If soup is too thick, add more broth or milk to reach desired consistency. Avoid boiling after adding dairy to prevent curdling. For extra silky texture, strain soup through a fine mesh sieve after blending. Use fresh herbs at different stages to maximize flavor. Lemon juice brightens the soup and is recommended.

Nutrition

Keywords: spring vegetable soup, creamy soup, fresh herbs, peas, asparagus, zucchini, cottage cheese, easy soup recipe, vegetarian, gluten-free

Find it online: https://katedishes.com/creamy-spring-vegetable-soup-recipe-easy-homemade-fresh-herb-flavor/