Hey friend—why spring soup?

Okay, picture this: it's early spring, the windows have finally cracked open after months of stuffiness, and the market is overflowing with greens. That’s when I make this Cream of Spring Vegetable Soup. It started as a way to clear out what I’d grabbed (slightly overzealously, I'll admit) at the farmer’s market, but one rainy Tuesday it actually became the hero of dinner after a completely chaotic day. Funny enough, once my nephew accidentally dumped in a third of a jar of dill and, you know what? Wasn’t half bad! These things happen—it’s just food after all.

Why you'll actually want to make this (even if Tuesdays are chaos)

I make this when the fridge looks like a jungle and I just can’t stare at another boring salad. My family goes a bit wild for it because it’s creamy without being heavy (and my youngest doesn’t realize how many veggies hide inside—you didn’t hear that from me). Plus, it's flexible. If the day’s a bit off and I burn the onions slightly? It’s still good. Honestly, there was this one time I subbed in frozen peas for fresh and nobody even noticed, which is a minor miracle.

The cast of characters (ingredients—and swaps, because life’s messy)

2 tablespoon butter (or olive oil—sometimes I use half and half if I’m feeling indecisive)

1 leek, trimmed, washed, and sliced (my grandmother insists on leeks, but a yellow onion totally works if that’s what you’ve got)
2 small carrots, peeled and sliced—not too thin, or they vanish
1 parsnip, peeled and cubed (honestly, skip it if you hate parsnip; I did once and no one sent me hate mail)
A handful of asparagus (about 8-10 spears), chopped in 1-inch bits
1–2 sticks celery, sliced—I sometimes toss in celery leaves, too, if they look nice

2–3 small new potatoes, diced (500g if you’re precise, but I just eyeball it)
2 cups vegetable stock (I use low sodium, but bouillon cubes—even the no-name shop brand—will work in a pinch)
2 cups water
1 cup frozen or fresh peas
½ cup heavy cream (or the full-fat stuff if company’s coming)
1 handful of fresh herbs: dill, parsley, or chives. Whatever’s looking lively at the moment
Pinch of salt and cracked pepper, to taste (or, you know, just keep tasting till it’s right)
Optional: Baby spinach, a squeeze of lemon, or, if you’re me, a grating of nutmeg now and then

How to pull this soup together (without losing your mind)

Prep your veggies: Chop everything but don’t stress if some bits are rustic, it’s honestly fine.

Get the butter bubbling: In a big pot, melt the butter over medium. Toss in leek and carrots. Let them soften a bit—5 minutes should do. If you forget and they get a little color, eh, more flavor.
Add everything but peas and cream: Potatoes, parsnip, celery, asparagus, stock and water. Stir it up. Scrape the bottom if anyone’s stuck (this is where I usually sneak a taste—don’t burn your tongue, it’s hot!).
Simmer time: Cover, but leave a little gap. Let it bubble (not a crazy boil) for about 20 minutes, or until potatoes are fork-tender. Don’t worry if it looks weird at this stage—it always does.
Add peas, cream, and herbs: Peas go in for the last 5 minutes—frozen ones work fine. Pour in cream. When it’s all hot again, toss in the herbs.

Blend (if you want): Use an immersion blender for a rustic, chunky soup, or puree until velvety smooth. Or just bash it up with a potato masher if that’s all you have.
Final taste test: Adjust salt and pepper. Squeeze of lemon at the end? Maybe. Sometimes I go for it, sometimes not.

Random notes from the trenches

If you add too much liquid (which I do more than I’d like to admit), simmer with the lid off till it thickens up a bit. Easy fix.
Heavy cream gives the lushest result but I’ve used half and half or even unsweetened oat milk when I forgot to buy cream. Not the same, but not bad.

My blender always leaks a bit if I overfill it. Hold a tea towel over the top—trust me.

The variations I’ve tried—some great, some not so much

Sometimes I throw in a tiny handful of baby spinach at the end just for fun. Turns the soup a gorgeous shade of spring green.
I did try subbing cauliflower for potatoes once. The texture wasn’t terrible, but it never quite got creamy. Lesson learned.
Honestly, you can use whatever veggies look fresh and eager at your market (kohlrabi? Go for it!)

What gear do you really need?

Big heavy-bottomed soup pot (though last weekend when mine was occupied, I just used an old Dutch oven; worked fine)
Blender or immersion blender. No blender? Potato masher actually does a decent job, it just won’t win any beauty contests
Chopping board, sharp knife, a big spoon

Oh, quick tangent: I once tried blending hot soup in a regular jug blender with the lid clamped tight; don’t do that unless you like surprise showers.

About storing leftovers—if you even have them

I’d love to tell you this keeps for three days in the fridge (and it does!), but honestly, in my house it never lasts more than a day. I think the flavors actually get friendlier overnight, so it’s good if you manage some leftovers. Freeze it if you like—just skip the cream and stir it in after reheating. Learned that form Serious Eats' soup tips; works like a charm.

Serving it up—my style, but you do you

A hunk of sourdough and a scatter of chives on top, maybe a spoonful of Greek yogurt if I’m feeling extra. My uncle swears by crumbling crackers in, which I thought was odd but now kind of love. On cool evenings, I pair it with a slice of cheddar on toast. No rules here.

My hard-earned pro tips, take or leave ‘em

I once blitzed the soup before it cooled, and, well, painted my kitchen. Now I always let it chill a few minutes—seriously, learn from me.

Chop the veggies roughly the same size for even cooking (though on second thought, a few rogue pieces gives it character)
Don’t skip the herbs—learned that the hard way. Parsley especially saves the day if the other flavors flatline.

FAQ—no silly questions here!

Can I use milk instead of cream? Kinda. It’s thinner and not as luscious, but totally doable if you want to keep it lighter. I sometimes mix milk and a dollop of sour cream at the end for balance.
Can I make it Vegan? Sure can—swap the butter for olive oil and the cream for unsweetened oat or cashew cream (there’s a good guide on Rainbow Plant Life if you want details!).
What if I don’t have all the veggies? Don’t sweat it. The heart and soul is green stuff—sub in broccoli, kale, even a handful of frozen mixed veg if you’re desperate (been there), it’ll still taste good.
Do I have to blend it? Nope. Sometimes I leave it chunky, especially if I’m feeling rustic or just can’t face another dirty appliance.
Weirdest thing you put in? White radish. No regrets, actually.

If you’re ever in doubt, just make it anyway. Worst case? You’ve got a story. Enjoy—and let me know how your version goes!

Cream of Spring Vegetable Soup