Creamy Potato Spring Vegetable Soup with Sunflower Seed Pesto Croutons

This Creamy Potato Spring Vegetable Soup is a delicious Bridge Between Seasons. Ever feel like your taste buds are stuck in limbo? The calendar says spring. However, your cravings scream winter comfort food. If you like to cook with fresh seasonal ingredients, the early months of spring can be a bit frustrating. Scouring the markets usually turns up the last of winter’s root vegetables. Enter the Creamy Potato Spring Vegetable Soup with Sunflower Seed Pesto Croutons. It’s swooping in to save your seasonal indecision.

This soup starts with a hearty potato cream base. It’s the culinary equivalent of a warm hug. Then toss in some vibrant asparagus – because nothing says “spring” like a bunch of green spears. And to remind us of winter, the soup has a reliable duo of carrots and cauliflower.

Sunflower Seed Pesto Croutons. FTW:

The real game-changer in this Soup? Sunflower Seed Pesto Croutons. Yes, you heard that right. Sunflower seeds, extra virgin olive oil, and fresh parsley are mixed into a zesty pesto. Then generously slathered on cubed multigrain bread and baked to crispy perfection. These croutons are not just a garnish; they’re tiny flavor bombs that will have your taste buds doing a happy dance. Alternatively, make these croutons alone to decorate your favorite salad.

Worried about the calories? Don’t be! You can lighten up the creamy base by swapping out heavy cream for any version of milk you fancy. For example, almond milk, oat milk, or even good old Half and Half. Your soup, your rules.

Making this soup is not about throwing ingredients into a pot. It’s about blending flavors and textures from different seasons to create something magical. Furthermore, it’s an excellent way to sneak in those veggies.

So, next time you’re in the kitchen, feeling torn between winter’s hearty goodness and spring’s fresh vibes, remember this Creamy Potato Spring Vegetable Soup. It’s the best of both worlds in one delicious bowl. Plus, with those sunflower seed pesto croutons, it’s practically gourmet. Flavorful and fancy.

Bon appétit! Or should we say, souper appétit?

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Creamy Potato Spring Vegetable Soup with Sunflower Seed Pesto

Course Brunch, Lunch, Soup

Cuisine American

Keyword croutons, pesto, pesto croutons, spring recipe, spring recipes, spring soup, sunflower seeds, Vegetable Soup

Prep Time 25 minutes

Author Lora Wiley-Lennartz

Ingredients

For the Sunflower Seed Pesto Croutons: 2 slices of multi-grain bread.

• 1/3 cup raw sunflower seeds
• 3 -4 tablespoons extra virgin olive oil
• 2 tablespoons chopped fresh parsley Kosher salt and pepper to taste

For the Soup:

• 1 lb ounces of potatoes
• 4 tablespoons unsalted butter
• 4 medium-sized carrots
• 10-12 baby asparagus spears 1/4 cup chopped scallions
• 1 + 1/2 cup raw cauliflower
• 3 cups of vegetable broth Kosher salt
• Freshly ground black pepper 1 cup heavy cream
• Fresh parsley sprig for garnish optional

Instructions

Make the Sunflower Seed Pesto Croutons:

1. Preheat the oven to 350 degrees F.
2. Line a baking sheet with aluminum foil or parchment paper.
3. Cut the multigrain bread slices into large cubes
4. Place the raw sunflower seeds, olive oil, and parsley into a food processor or blender and pulse until smooth.
5. Season with salt and pepper to taste.
6. Use a small knife to spread the pesto onto the bread cubes and place it on the prepared baking sheet.
7. Place in the oven and bake for 10 -15 minutes.
8. Remove from oven and set aside.

Make the Creamy Potato Spring Vegetable Soup:

1. Peel the potatoes and cut them into small pieces.
2. Chop the carrots, asparagus spears, and cauliflower into small pieces.
3. In a pot, over medium heat, melt the unsalted butter.
4. Add the potato pieces and stir to coat them with the butter.
5. Cook for 5 minutes, stirring frequently.
6. Add the scallions to the pot and cook, stirring frequently until the scallions soften.
7. Add the rest of the vegetables to the pot and stir to combine everything.
8. Season to taste with kosher salt and freshly ground black pepper.
9. Cook, stirring frequently for about 3 minutes.
10. Add the broth to the pan and bring to a boil. Turn the heat down to low and simmer the vegetables until they are completely soft. About 20 minutes,
11. Add the heavy cream to the pot. Stir to combine the liquids. Cook for another 5 minutes.
12. Use a hand mixer to partially puree the mixture. Leave some of the vegetable pieces intact for color and texture. Alternately, transfer the mixture to a food processor or blender and pulse, until the mixture is partially pureed then return the mixture to the pot.
13. Season with salt and pepper. Let cook for another 5 minutes.
14. Remove from heat. Divide the soup among four soup bowls.
15. Place a few of the sunflower seed pesto croutons on top of each bowl of soup, garnish with fresh parsley, if desired, and serve.

Like this Creamy Potato Spring Vegetable Soup with Sunflower Seed Pesto Croutons? Also, check out some of these other recipes:

RED ONION SOUP WITH CHEESE CROUTONS

FESTIVE CHEESE FONDUE SOUP

RAMP SUNFLOWER SEED POTATO SALAD