Description
This Spring Vegetable Chowder is a creamy, comforting soup made with fresh seasonal produce like baby carrots, potatoes, spinach, and dill. Topped with hard-boiled eggs for added richness and protein, it’s a vibrant vegetarian soup perfect for light dinners, spring meals, and cozy one-pot cooking.
Ingredients
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2 tablespoons olive oil or butter
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1 small onion, chopped
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2 garlic cloves, minced
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2 carrots, sliced
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2 cups baby potatoes, halved or quartered
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4 cups vegetable broth
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1 teaspoon salt
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1/2 teaspoon black pepper
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2 cups fresh spinach or chard, chopped
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1/2 cup heavy cream or full-fat coconut milk
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2 tablespoons fresh dill, chopped
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4 hard-boiled eggs, halved (for topping
Instructions
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In a large pot, heat olive oil over medium heat. Add onions and sauté for 2–3 minutes until soft.
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Add garlic, carrots, and potatoes. Cook for another 5 minutes, stirring occasionally.
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Pour in vegetable broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until potatoes are tender.
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Stir in chopped spinach and cook for 2–3 minutes until wilted.
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Remove from heat and stir in cream and dill. Adjust seasoning as needed.
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Ladle into bowls and top each with halved hard-boiled eggs. Garnish with extra dill and serve warm.
Notes
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Coconut milk makes a great dairy-free alternative.
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Swap in seasonal greens like kale or arugula if desired.
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For extra texture, add fresh peas or corn in the last few minutes of cooking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: American, Seasonal
