20+ Delicious Easter Soup Recipes to Celebrate Spring

Easter is a time to gather with family and friends, celebrate new beginnings, and enjoy delicious, seasonal foods.

One of the best ways to kick off your Easter meal is with a bowl of soup that’s both comforting and packed with fresh, springtime flavors.

Whether you’re hosting a big holiday feast or looking for something light and fresh, Easter soups offer the perfect start to your celebration.

From creamy, vegetable-packed soups to hearty broths filled with tender meats and fresh herbs, the possibilities are endless.

In this blog, we’ve compiled a list of 20+ Easter soup recipes that are sure to delight your guests and complement your festive menu.

These soups highlight seasonal ingredients like asparagus, peas, carrots, and leeks, offering a delicious blend of flavors that are perfect for the spring season.

Whether you’re seeking comfort or something refreshing, these recipes will elevate your Easter meal and help create lasting memories.

20+ Delicious Easter Soup Recipes to Celebrate Spring

With 20+ Easter soup recipes to choose from, there’s a perfect option for every Easter celebration.

Whether you’re craving something creamy, hearty, or light and fresh, these soups are sure to set the tone for a delightful holiday feast.

Incorporating vibrant seasonal ingredients into your soup will not only bring out the best flavors of spring but also provide a nourishing and satisfying start to your Easter meal.

So, gather your ingredients, roll up your sleeves, and get ready to enjoy a bowl of goodness this Easter.

These soup recipes are easy to prepare, full of flavor, and perfect for sharing with loved ones around the table.

Let these soups inspire your holiday menu and make this Easter one to remember.

Spring Vegetable Soup with Lemon and Herbs

This fresh and vibrant soup is perfect for Easter, celebrating the season’s bounty with tender spring vegetables like peas, carrots, and potatoes. The addition of lemon zest and fresh herbs brings brightness and a delightful contrast to the earthy vegetables. A light yet flavorful broth ties everything together, making it a great first course for any Easter meal.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, sliced
• 1 cup fresh peas (or frozen)
• 2 medium potatoes, peeled and diced
• 6 cups vegetable broth
• 1 bay leaf
• 1 teaspoon thyme
• 1 teaspoon rosemary
• 1 tablespoon lemon zest
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté for about 3 minutes until softened.
2. Add the carrots and potatoes, and cook for another 5 minutes, stirring occasionally.
3. Pour in the vegetable broth, add the bay leaf, thyme, and rosemary. Bring the soup to a simmer and cook for 15 minutes, until the vegetables are just tender.
4. Stir in the peas and cook for an additional 5 minutes.
5. Remove the soup from heat and discard the bay leaf. Stir in the lemon zest and parsley.
6. Season with salt and pepper to taste before serving.

This Spring Vegetable Soup is a wonderful way to celebrate Easter with its light, refreshing flavors. The lemon zest and fresh herbs elevate the soup, making it a perfect balance between hearty and bright. It’s a versatile recipe that can be customized with other spring vegetables like asparagus or leeks, ensuring it fits any springtime feast. Serve this dish as a starter or as a side to your Easter main course.

Creamy Asparagus Soup with Parmesan

This rich and creamy asparagus soup is a luxurious addition to any Easter meal. The natural sweetness of asparagus pairs beautifully with the creamy texture of the soup, while Parmesan cheese adds a salty, savory depth. Finished with a touch of cream, it’s a smooth and comforting dish that captures the essence of spring.

Ingredients:

• 1 tablespoon butter
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 pound fresh asparagus, trimmed and cut into pieces
• 4 cups vegetable or chicken broth
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Lemon juice (optional)

Instructions:

1. In a large pot, melt the butter over medium heat. Add the onion and garlic, and sauté for about 4 minutes until fragrant and softened.
2. Add the asparagus and cook for another 5 minutes, stirring occasionally.
3. Pour in the broth, bring the soup to a boil, and then reduce to a simmer. Cook for 15 minutes, or until the asparagus is tender.
4. Using an immersion blender, blend the soup until smooth. (Alternatively, transfer the soup in batches to a blender and blend until smooth.)
5. Return the soup to low heat and stir in the cream and Parmesan cheese. Cook for an additional 3-5 minutes, until heated through.
6. Season with salt, pepper, and a squeeze of lemon juice to taste before serving.

This creamy asparagus soup is a delightful and elegant dish for Easter, offering a perfect balance of smooth creaminess and fresh vegetable flavor. The Parmesan cheese adds a lovely umami flavor that complements the asparagus beautifully. The rich texture and mild taste make it an excellent option for guests with various dietary preferences. It’s a great way to incorporate seasonal ingredients and elevate your Easter meal.

Roasted Carrot and Ginger Soup

This Roasted Carrot and Ginger Soup combines the earthy sweetness of roasted carrots with the zing of fresh ginger, creating a warming, vibrant dish. The roasting process enhances the carrots’ natural sweetness, while the ginger adds a bit of spice, making this soup a perfect Easter offering. The creamy base is both satisfying and refreshing, ideal for a springtime gathering.

Ingredients:

• 1 tablespoon olive oil
• 2 pounds carrots, peeled and cut into chunks
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 4 cups vegetable broth
• 1/2 cup coconut milk or heavy cream
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the carrot chunks with olive oil, salt, and pepper. Spread the carrots in a single layer on a baking sheet and roast for 25-30 minutes, or until tender and caramelized.
2. While the carrots are roasting, heat a large pot over medium heat and sauté the onion and garlic in a bit of oil for 4-5 minutes until softened.
3. Add the ginger to the pot and cook for another minute, until fragrant.
4. Once the carrots are roasted, add them to the pot with the onions and garlic. Pour in the vegetable broth and bring the soup to a simmer. Let it cook for 10 minutes.
5. Using an immersion blender, blend the soup until smooth. (Alternatively, blend in batches in a countertop blender.)
6. Stir in the coconut milk or cream and adjust the seasoning with salt and pepper.
7. Serve the soup hot, garnished with fresh cilantro or parsley.

Roasted Carrot and Ginger Soup is a flavorful and slightly spicy option for your Easter meal. The combination of roasted carrots and fresh ginger creates a harmonious balance of sweetness and warmth, while the creamy texture adds richness. This soup is an ideal way to start your Easter dinner, offering a unique twist on traditional vegetable soups. Plus, it’s easy to make ahead of time, making it a stress-free choice for a festive meal.

Leek and Potato Soup

This comforting Leek and Potato Soup is a classic spring dish, perfect for Easter. The creamy, velvety texture is created from the combination of tender potatoes and leeks, offering a mild and savory flavor profile. With a touch of fresh herbs and a dollop of cream, it’s a satisfying and elegant choice for a holiday starter.

Ingredients:

• 2 tablespoons butter
• 3 leeks, cleaned and chopped (white and light green parts only)
• 2 medium potatoes, peeled and diced
• 3 cups vegetable or chicken broth
• 1/2 cup heavy cream
• Salt and pepper to taste
• 1 tablespoon fresh thyme or dill
• Fresh chives for garnish

Instructions:

1. In a large pot, melt the butter over medium heat. Add the leeks and cook for 5 minutes until softened.
2. Add the diced potatoes and cook for another 3 minutes, stirring occasionally.
3. Pour in the broth and bring the soup to a boil. Reduce the heat to a simmer and cook for 15-20 minutes until the potatoes are tender.
4. Using an immersion blender, blend the soup until smooth and creamy. (Alternatively, transfer the soup in batches to a blender and blend until smooth.)
5. Stir in the heavy cream and fresh herbs, and season with salt and pepper to taste.
6. Garnish with freshly chopped chives before serving.

Leek and Potato Soup is a hearty yet delicate option for Easter, perfect for setting the tone of a comforting meal. The mild flavors of the leeks and potatoes combine beautifully with the rich creaminess, making it a crowd-pleasing dish that pairs well with any Easter main course. This soup can be made ahead of time and reheated, making it a stress-free choice for holiday entertaining.

Pea and Mint Soup

Pea and Mint Soup is a refreshing and vibrant springtime dish that embodies the flavors of Easter. The sweetness of fresh peas is perfectly complemented by the cool, fragrant mint, creating a light and invigorating soup. With a smooth, creamy texture, this soup makes for a bright and healthy addition to your Easter celebration.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 4 cups fresh peas (or frozen)
• 1/4 cup fresh mint leaves
• 1/2 cup heavy cream or Greek yogurt
• Salt and pepper to taste
• Lemon zest for garnish (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté for 5 minutes until softened and fragrant.
2. Add the peas and vegetable broth to the pot, bring to a boil, and then reduce to a simmer. Cook for 10 minutes, or until the peas are tender.
3. Remove the pot from heat and stir in the fresh mint leaves.
4. Use an immersion blender to blend the soup until smooth. (Alternatively, blend in batches in a countertop blender.)
5. Stir in the cream or Greek yogurt, and season with salt and pepper to taste.
6. Serve the soup hot, garnished with lemon zest and extra mint leaves if desired.

Pea and Mint Soup is a delightful dish that captures the freshness of spring. The sweetness of peas combined with the coolness of mint creates a unique and refreshing flavor profile that is perfect for Easter. This soup is light, yet creamy, and can easily be made vegetarian by using vegetable broth. It’s a versatile dish that pairs wonderfully with both lighter and heavier Easter mains, making it a great choice for any celebration.

Butternut Squash and Apple Soup

This Butternut Squash and Apple Soup offers a comforting blend of sweet and savory flavors, making it an ideal Easter dish. The smooth, velvety butternut squash is perfectly balanced by the tart sweetness of apples, and the hint of cinnamon and nutmeg adds warmth and depth. Finished with a touch of cream, this soup is rich and satisfying yet light enough for a spring gathering.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 medium butternut squash, peeled and cubed
• 2 apples, peeled, cored, and chopped
• 4 cups vegetable or chicken broth
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 cup heavy cream
• Salt and pepper to taste
• Fresh sage for garnish (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté for 5 minutes until softened.
2. Add the butternut squash and apples to the pot, and cook for another 5 minutes.
3. Pour in the broth, cinnamon, and nutmeg. Bring the soup to a boil, then reduce the heat to a simmer. Cook for 20-25 minutes until the squash and apples are tender.
4. Using an immersion blender, blend the soup until smooth and creamy. (Alternatively, blend in batches in a countertop blender.)
5. Stir in the heavy cream and season with salt and pepper to taste.
6. Serve the soup hot, garnished with fresh sage leaves if desired.

Butternut Squash and Apple Soup is a heartwarming and flavorful dish that captures the essence of Easter with its sweet and savory balance. The addition of apples not only enhances the flavor but also brings a lightness to the otherwise rich and creamy base. This soup is perfect for an Easter meal, offering a unique twist on traditional soups and showcasing seasonal ingredients. It’s a wonderful option for guests of all ages and pairs beautifully with a variety of main courses.

Carrot, Coriander, and Coconut Soup

This vibrant and aromatic Carrot, Coriander, and Coconut Soup brings a unique blend of sweet carrots, fresh coriander, and creamy coconut milk. The earthy flavor of carrots is brightened with fresh coriander, while the coconut milk adds a rich and velvety texture. This soup is a delightful balance of sweet, savory, and tropical flavors, making it an exotic yet comforting starter for your Easter meal.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 4 large carrots, peeled and sliced
• 2 cloves garlic, minced
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1 can (14 oz) coconut milk
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh coriander leaves for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook for 5 minutes until softened.
2. Add the sliced carrots and cook for an additional 5 minutes, stirring occasionally.
3. Sprinkle the ground coriander and cumin over the vegetables and stir to coat. Let the spices toast for 1 minute to release their flavors.
4. Pour in the vegetable broth and bring the soup to a simmer. Cook for 15-20 minutes, or until the carrots are tender.
5. Stir in the coconut milk, then use an immersion blender to blend the soup until smooth. (Alternatively, blend in batches in a countertop blender.)
6. Season with salt and pepper to taste.
7. Serve the soup hot, garnished with fresh coriander leaves.

Carrot, Coriander, and Coconut Soup is a refreshing and rich dish that brings warmth and exotic flair to your Easter table. The creaminess of coconut milk balances the natural sweetness of carrots, while the spices offer a unique depth of flavor. It’s a wonderful soup for those looking for something a little different yet still comforting. This vibrant soup will be a hit for your Easter guests and pairs well with a wide range of main dishes.

Spinach and White Bean Soup

This hearty and nutritious Spinach and White Bean Soup is perfect for a wholesome Easter starter. Packed with protein-rich white beans and fresh spinach, it’s both satisfying and light, making it an ideal soup for a springtime meal. The savory broth, combined with garlic and herbs, creates a comforting base, while the spinach adds freshness and color to the dish.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cans (15 oz) white beans, drained and rinsed
• 4 cups vegetable broth
• 4 cups fresh spinach leaves, chopped
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh lemon juice (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté for 5 minutes until softened.
2. Add the white beans, vegetable broth, thyme, and oregano to the pot. Bring the soup to a boil, then reduce to a simmer. Let it cook for 15 minutes, allowing the flavors to meld.
3. Stir in the fresh spinach and cook for another 5 minutes until wilted.
4. Season with salt and pepper to taste. Add a squeeze of fresh lemon juice to brighten the flavors, if desired.
5. Serve the soup hot with a sprinkle of extra herbs or grated Parmesan cheese, if desired.

Spinach and White Bean Soup is a perfect combination of heartiness and lightness, ideal for an Easter gathering. The white beans provide a satisfying texture, while the spinach adds a fresh, green note to the dish. This simple yet flavorful soup is easy to prepare and is a great way to enjoy seasonal ingredients. It also makes a healthy, filling option that can be served with a slice of crusty bread for a complete meal.

Tomato Basil Soup with Parmesan Croutons

This classic Tomato Basil Soup, paired with crispy Parmesan croutons, is a comforting and delicious choice for Easter. The rich, tangy tomato base is enhanced with fresh basil and a hint of garlic, creating a flavorful and aromatic soup. The addition of crispy Parmesan croutons adds texture and a cheesy finish, making this soup a crowd-pleaser for any spring celebration.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cans (28 oz each) crushed tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon sugar (optional, to balance acidity)
• 1/4 cup fresh basil leaves, chopped
• Salt and pepper to taste
• 2 cups cubed crusty bread
• 1/4 cup grated Parmesan cheese

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté for about 5 minutes until softened and fragrant.
2. Add the crushed tomatoes, vegetable broth, oregano, and sugar (if using) to the pot. Bring the soup to a simmer and cook for 20 minutes, allowing the flavors to develop.
3. Stir in the fresh basil and season with salt and pepper to taste.
4. Meanwhile, make the Parmesan croutons. Preheat the oven to 375°F (190°C). Toss the cubed bread with olive oil and sprinkle with grated Parmesan cheese. Arrange the bread cubes in a single layer on a baking sheet and bake for 10-12 minutes, until golden and crispy.
5. Using an immersion blender, blend the soup until smooth. (Alternatively, blend in batches in a countertop blender.)
6. Serve the soup hot, topped with the Parmesan croutons.

Tomato Basil Soup with Parmesan Croutons is a timeless classic that is both comforting and full of flavor, making it an excellent choice for Easter. The fresh basil adds a fragrant, herbal note, while the Parmesan croutons introduce a crispy, cheesy contrast that takes the soup to the next level. This dish is simple to prepare yet feels luxurious and satisfying, making it a perfect start to your Easter feast. It pairs beautifully with a light salad or a grilled cheese sandwich for a complete meal.

Creamy Asparagus Soup

Creamy Asparagus Soup is a luxurious and smooth soup that highlights the delicate flavor of fresh asparagus. This rich and velvety soup is made with cream and vegetable broth, with a touch of lemon to brighten the flavors. It’s a wonderful dish to serve for Easter, as asparagus is in season and provides a fresh, springtime feel to your meal.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 4 cups vegetable or chicken broth
• 1/2 cup heavy cream
• 1 teaspoon lemon zest
• Salt and pepper to taste
• Fresh parsley or chives for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté for 5 minutes until softened.
2. Add the asparagus to the pot and cook for another 3-4 minutes until it starts to soften.
3. Pour in the vegetable broth and bring the soup to a boil. Reduce the heat and simmer for 10-12 minutes until the asparagus is very tender.
4. Use an immersion blender to blend the soup until smooth and creamy. (Alternatively, blend in batches using a countertop blender.)
5. Stir in the heavy cream and lemon zest, then season with salt and pepper to taste.
6. Serve the soup hot, garnished with fresh parsley or chives.

Creamy Asparagus Soup is the epitome of spring in a bowl. The smooth, creamy texture of the soup pairs wonderfully with the earthy, slightly grassy flavor of asparagus, while the lemon adds a light and refreshing touch. This elegant soup is perfect for an Easter starter, offering a sophisticated way to celebrate the season’s bounty. It’s easy to prepare and makes a stunning addition to your holiday table.

Spring Pea and Leek Soup

Spring Pea and Leek Soup is a light and flavorful soup that combines the sweetness of peas with the subtle onion-like flavor of leeks. The addition of fresh mint adds a refreshing twist, making this soup perfect for a light Easter meal. This soup is healthy, vibrant, and full of nutrients, making it an excellent choice to kick off your holiday gathering.

Ingredients:

• 1 tablespoon olive oil
• 2 leeks, cleaned and sliced
• 2 cups fresh or frozen peas
• 4 cups vegetable broth
• 1/2 cup fresh mint leaves
• 1/2 teaspoon ground black pepper
• 1/4 cup heavy cream (optional)
• Salt to taste

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the leeks and cook for 5 minutes until they begin to soften.
2. Add the peas and vegetable broth to the pot and bring to a simmer. Cook for 10 minutes until the peas are tender.
3. Remove the soup from heat and stir in the fresh mint leaves.
4. Use an immersion blender to puree the soup until smooth. (Alternatively, blend in batches using a countertop blender.)
5. Stir in the heavy cream (if using) and season with salt and pepper to taste.
6. Serve the soup warm, garnished with a few whole mint leaves for a fresh touch.

Spring Pea and Leek Soup is a wonderfully fresh and green soup that embodies the essence of spring. The peas lend sweetness, while the leeks add depth, and the mint brings a lovely refreshing note that ties everything together. This soup is light enough to leave room for the rest of your Easter meal but still feels satisfying and nourishing. It’s a delightful way to highlight seasonal ingredients and welcome the spring season.

Roasted Tomato and Red Pepper Soup

Roasted Tomato and Red Pepper Soup is a smoky and rich soup that combines the sweet and tangy flavors of tomatoes with the deep, caramelized notes of roasted red peppers. This vibrant soup is blended to a silky smooth texture and makes a perfect starter for your Easter meal. The soup is hearty and comforting, with a complex flavor profile that’s both satisfying and refreshing.

Ingredients:

• 4 medium tomatoes, halved
• 2 red bell peppers, seeded and quartered
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Place the halved tomatoes and quartered red peppers on a baking sheet, drizzle with olive oil, and roast for 20-25 minutes, until soft and slightly charred.
2. In a large pot, heat the remaining olive oil over medium heat. Add the onion and garlic, and sauté for 5 minutes until softened.
3. Once the tomatoes and peppers are roasted, add them to the pot with the onion and garlic. Stir in the smoked paprika, thyme, and red pepper flakes (if using).
4. Pour in the vegetable broth and bring the soup to a simmer. Let it cook for 10 minutes to allow the flavors to meld.
5. Use an immersion blender to blend the soup until smooth. (Alternatively, blend in batches using a countertop blender.)
6. Season with salt and pepper to taste.
7. Serve the soup hot, garnished with fresh basil.

Roasted Tomato and Red Pepper Soup is a bold, flavorful dish that’s perfect for Easter, combining the sweetness of tomatoes with the smokiness of roasted red peppers. The rich, velvety texture and aromatic flavors make it a comforting choice for a springtime meal. Whether served on its own or as a side to a larger meal, this soup will delight your guests with its deep, roasted flavors and vibrant color.

Carrot Ginger Soup

Carrot Ginger Soup is a fragrant, slightly sweet, and warming soup that combines the natural sweetness of carrots with the zingy kick of fresh ginger. This smooth and velvety soup is perfect for Easter as it’s vibrant and filled with nutrients, making it a healthy yet indulgent addition to your holiday table. The hint of coconut milk adds a creamy texture and richness that makes each spoonful feel like a treat.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 4 cups vegetable broth
• 5 medium carrots, peeled and chopped
• 1/2 cup coconut milk
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté for 5 minutes until softened.
2. Stir in the grated ginger and cook for 1 more minute until fragrant.
3. Add the chopped carrots and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the carrots are tender.
4. Use an immersion blender to puree the soup until smooth. (Alternatively, blend in batches using a countertop blender.)
5. Stir in the coconut milk and season with salt and pepper to taste.
6. Serve the soup warm, garnished with fresh cilantro.

Carrot Ginger Soup is a lovely way to add a burst of color and warmth to your Easter meal. The combination of earthy carrots and zesty ginger creates a delightful balance of flavors, while the coconut milk provides a rich, creamy texture. This soup is not only delicious but also nourishing, making it a great choice for a light yet satisfying appetizer. It’s a wonderful, vibrant addition to any Easter celebration.

Potato Leek Soup

Potato Leek Soup is a comforting, hearty, and creamy dish perfect for Easter. This classic soup features tender potatoes and leeks in a rich, velvety broth. It’s simple, yet flavorful, and can be made ahead of time to reduce stress on the big day. The creaminess of the soup, along with its subtle leek flavor, makes it a timeless choice for any holiday table.

Ingredients:

• 2 tablespoons butter
• 3 leeks, cleaned and sliced
• 4 medium potatoes, peeled and diced
• 4 cups vegetable broth
• 1/2 cup heavy cream (optional)
• Salt and pepper to taste
• Fresh thyme or chives for garnish

Instructions:

1. In a large pot, melt the butter over medium heat. Add the leeks and cook for 5 minutes, stirring occasionally, until softened.
2. Add the diced potatoes and vegetable broth to the pot. Bring the soup to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.
3. Use an immersion blender to blend the soup until smooth. (Alternatively, blend in batches using a countertop blender.)
4. Stir in the heavy cream (if using) and season with salt and pepper to taste.
5. Serve the soup warm, garnished with fresh thyme or chives.

Potato Leek Soup is the definition of comfort in a bowl. Its creamy, smooth texture and mild, sweet flavor make it an excellent Easter starter that everyone will enjoy. The soup is easy to prepare, making it perfect for a holiday meal when you want something simple but delicious. The addition of fresh herbs adds a lovely touch, elevating the soup’s flavor and presentation.

Spinach and Feta Soup

Spinach and Feta Soup is a fresh, light, and savory soup that combines the earthiness of spinach with the tangy flavor of feta cheese. The combination of these ingredients in a vegetable broth creates a rich, satisfying soup that is both healthy and full of flavor. The addition of fresh herbs like dill and parsley enhances the Mediterranean flavors, making it a perfect choice for an Easter meal.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 6 cups fresh spinach, washed and chopped
• 4 cups vegetable broth
• 1/2 cup crumbled feta cheese
• 1 teaspoon dried oregano
• 1/4 teaspoon black pepper
• Salt to taste
• Fresh dill or parsley for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté for 5 minutes until softened.
2. Add the chopped spinach and cook for 2-3 minutes, stirring until wilted.
3. Pour in the vegetable broth and bring to a simmer. Let the soup cook for 10-15 minutes to allow the flavors to meld.
4. Stir in the crumbled feta, dried oregano, and black pepper. Adjust the salt to taste.
5. Use an immersion blender to blend the soup slightly, leaving some spinach leaves whole for texture (alternatively, blend in batches for a smoother soup).
6. Serve the soup hot, garnished with fresh dill or parsley.

Spinach and Feta Soup is a light yet flavorful soup that beautifully combines the earthy taste of spinach with the sharp, tangy feta. The soup is easy to prepare and can be made in advance, making it a great addition to your Easter meal. Its fresh and vibrant flavors make it a perfect start to your holiday feast, offering a healthy and delicious option that will satisfy your guests without weighing them down.

Note: More recipes are coming soon!