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–+ servings
French Spring Soup

Fresh and Creamy French Spring Soup for a Wholesome Meal

This fresh and creamy French Spring Soup is a wholesome dish, perfect for a light 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: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons butter substitute with olive oil or coconut oil for a dairy-free version
  • 1 medium onion diced; shallots or leeks can be used as alternatives
  • 1 large potato diced; cauliflower or sweet potatoes can also work for different flavors
For the Vegetables
  • 1 pound asparagus chopped; seasonal vegetables yield the best flavor
  • 2 cups spinach chopped; can replace with kale for a sturdier option
For the Broth
  • 4 cups broth vegetable or chicken broth; low-sodium options recommended
For the Creaminess
  • 1 cup heavy cream substitute with half-and-half for lighter version or coconut milk for vegan option

Equipment

  • Large Pot
  • Immersion Blender

Method
 

Step-by-Step Instructions
  1. Sauté the aromatics by melting butter in a large pot over medium heat. Add diced onion and sauté for about 5 minutes until soft and translucent.
  2. Stir in minced garlic and cook for an additional minute until fragrant.
  3. Add chopped asparagus and diced potato, stirring well. Cook for about 3-4 minutes.
  4. Pour in broth and bring to a boil. Then, reduce heat and let it simmer for 15-20 minutes.
  5. Using an immersion blender, puree the soup until desired consistency is reached.
  6. Return the blended soup to the pot and stir in chopped spinach. Cook until spinach wilts.
  7. Mix in heavy cream, seasoning with salt and pepper to taste. Heat gently without boiling.
  8. Serve hot, garnished with reserved asparagus tips and optional garnishes.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 28gProtein: 5gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 40mgSodium: 500mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 1500IUVitamin C: 30mgCalcium: 150mgIron: 2mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. Reheat on the stovetop over medium heat until warm.

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