Boost the creaminess of this smooth spring vegetable soup by adding a bit of potato.
| Level: | Easy |
| Total: | 1 hr |
| Active: | 1 hr |
| Yield: | 4-6 |
Ingredients
- 2 tablespoons olive oil
- 1 cup chopped red onion
- 1 cup chopped peeled potato
- 3 to 4 sprigs fresh thyme, plus fresh thyme leaves, for serving
- Kosher salt and freshly ground black pepper
- 3 1/2 cups chicken broth
- 1 cup chopped asparagus, plus cooked asparagus tips, for serving
- 1 cup fresh or frozen and thawed peas, plus more, cooked, for serving
- 1 cup chopped zucchini
- 1/2 cup packed fresh basil leaves
Instructions
- Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until tender, 3 to 5 minutes. Add the potato, thyme sprigs, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a simmer.
- Add the asparagus, peas and zucchini and simmer until the potatoes and vegetables are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the thyme and let cool at least 5 minutes. Stir in the basil and carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch).
- Reheat the soup if necessary and adjust the consistency and seasoning with additional water, salt and pepper.
- Serve hot sprinkled with asparagus tips, peas and thyme leaves.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 153 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 7 g |
| Cholesterol | 4 mg |
| Sodium | 625 mg |
Reviews
I made this recipe, it was absolutely yum and spot on taste. However, my soup turned out to be quite thick. And also lost the beautiful green as in the picture. Is this because i over boiled it?
Made this tonight. Both my husband and I loved it. I didn’t have fresh thyme or fresh basil, so I just put in about 1/2 t. dry thyme and a few drops of a tube of concentrated basil. Also, as per another reviewer, I added a few squirts of lemon juice, but from a bottle, at the end. I added the salt, which I don’t like to do, but I think it would have been bland without it. The zucchini does not need to be peeled, in case anyone is wondering. I used my immersion blender and it was easy to make the consistency just right. . .creamy but not perfectly smooth. The specks of basil and 1 1/2 inch pieces of asparagus tips on the top make a bowl of this soup look high end. Would definitely make again and for company.
I eat a lot of split pea soup using dried split peas. Ran across this recipe and had the ingredients except the fresh basil and thyme. Used dried. Delicious alternative to my pea soup! Thank you and will make this again.
This looks and tastes almost like a cream soup but with no dairy. I made this with my vegan daughter in mind so I used vegetable broth instead of chicken. Instead of a red onion, I had a yellow onion. I had no fresh herbs, so I replaced with lots of Penzey’s dried herb blends and some red pepper, which amped up the flavor. A squeeze of fresh lemon on top, and you have a delicious and healthy soup.