Spring creamy veg soup

JanaBy Jana    

November 3, 2014

Spring creamy veg soup 0 5 0

This soup is easy to make. You can alternate Greek yoghurt with cream.

  • Prep: 5 mins
  • Cook: 20 mins
  • 5 mins

    20 mins

    25 mins

  • Yields: 4 Servings


1Heat the oil in a large saucepan, and add the onion and garlic. Cook over a medium-low heat for 5 minutes, stirring regularly, until fairly soft.


3Add the peas, broccoli and asparagus, and then pour over the vegetable stock. Season with plenty of black pepper (you will also need some salt.


5Bring to a simmer, and cook for around 15 minutes, until the vegetables are tender but still bright green.


7Add the chives and spinach, and cook for a further 1 minute, until the spinach has wilted.


9Using an immersion blender, blend the soup until smooth. Add the Greek yoghurt or single cream, and mix to combine. Serve topped with any extra yoghurt and chives.



1tbsp oil

1 onion, diced

3 cloves garlic, minced

125g frozen peas

140g broccoli florets

100g asparagus, trimmed and cut into 1 inch pieces

750ml vegetable stock

Black pepper

3tbsp chives, chopped

50g fresh spinach

2tbsp (heaped) plain Greek yogurt or single cream


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