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–+ servings
French Spring Soup

Creamy French Spring Soup: Fresh Veggie Delight Awaiting You

Experience a delightful bowl of Creamy French Spring Soup, showcasing fresh veggies and vibrant flavors that celebrate the season.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: French
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 bunch Asparagus Adds a fresh and vibrant flavor; substitute with green beans or peas if out of season.
  • 2 medium Carrots Bring natural sweetness and a pop of color to your dish.
  • 2 medium Potatoes Offer heartiness; replace with cauliflower or sweet potatoes for a low-carb option.
  • 4 cups Vegetable Broth Provides a light base flavor; feel free to use chicken broth for a richer taste.
  • 2 cups Spinach or Kale Infuses vibrant color and nutrition; frozen greens can work if thawed ahead.
For Creaminess
  • 1 cup Heavy Cream or Crème Fraîche Ensures a creamy texture; swap with coconut cream for a dairy-free alternative.
For Sautéing
  • 2 tablespoons Butter or Olive Oil Essential for sautéing aromatics and enhancing flavor.
  • 1 medium Onion A key aromatic that forms the soup's foundational flavor profile.
  • 2 cloves Garlic Adds depth and warmth to the overall taste of your soup.

Equipment

  • large pot

Method
 

Step-by-Step Instructions for Creamy French Spring Soup
  1. In a large pot, heat 2 tablespoons of butter or olive oil over medium heat. Once the oil shimmers, add one chopped onion and 2 minced garlic cloves. Sauté for about 3-4 minutes until the onion becomes translucent.
  2. Stir in 2 diced carrots and 2 diced potatoes, allowing them to coat in the flavorful oil. Sauté for another 2-3 minutes until the vegetables soften slightly.
  3. Pour in 4 cups of vegetable broth and increase the heat to bring it to a boil, taking about 5 minutes.
  4. Once boiling, reduce the heat to a simmer, and let it bubble gently for 10-15 minutes until the vegetables are fork-tender.
  5. Add in 1 cup of chopped asparagus and 2 cups of fresh spinach or kale. Simmer for another 5-7 minutes until the asparagus is tender.
  6. Stir in 1 cup of heavy cream or crème fraîche, and season with salt and pepper to taste. Do not bring back to a boil.
  7. Ladle the soup into bowls, and optionally top each serving with quartered hard-boiled eggs for added protein.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 7gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 500mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 4000IUVitamin C: 30mgCalcium: 100mgIron: 2mg

Notes

Expert tips: Properly sauté onion and garlic, watch asparagus while simmering, and taste before serving to adjust seasonings. Feel free to incorporate any veggies you have on hand.

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