45+ Easy Springtime Soup Recipes for Cozy Days

As the weather warms and the flowers begin to bloom, it’s the perfect time to transition from hearty winter stews to lighter, refreshing soups that embrace the vibrant flavors of spring.

Springtime soups are all about using seasonal vegetables, fresh herbs, and bright flavors that complement the change in weather.

Whether you’re looking for something light and healthy, a creamy indulgence, or a quick weeknight meal, there’s a spring soup recipe for every occasion.

In this collection, we’ve rounded up over 45 springtime soup recipes that will refresh your palate and help you celebrate the season in a bowl.

From crisp asparagus and peas to zesty lemon and refreshing mint, these soups are as vibrant as the season itself.

45+ Easy Springtime Soup Recipes for Cozy Days

Spring is the time for renewal, and what better way to embrace the season than with a bowl of fresh, flavorful soup?

With over 45 springtime soup recipes to choose from, you’ll have plenty of inspiration to create light yet hearty dishes that feature the best ingredients of the season.

Whether you’re hosting a spring gathering, enjoying a light lunch, or simply looking to warm up on a cool evening, these soups will bring the flavors of spring to your table.

So, grab your favorite seasonal vegetables, fresh herbs, and a soup pot, and let these recipes inspire you to cook up something delicious today!

Spring Pea and Mint Soup

This vibrant and refreshing Spring Pea and Mint Soup captures the essence of spring with its fresh ingredients and aromatic flavors. The combination of sweet peas and invigorating mint creates a delicate balance, making it a perfect appetizer or light lunch. Whether served warm or chilled, this soup will delight your taste buds with its smooth texture and natural sweetness.

Ingredients:

• 2 cups fresh or frozen peas
• 1 medium onion, chopped
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 4 cups vegetable broth
• 1/2 cup fresh mint leaves
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup heavy cream (optional)
• Lemon zest for garnish (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-7 minutes, until softened.
2. Add the minced garlic and cook for another 1-2 minutes until fragrant.
3. Stir in the peas, vegetable broth, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 10 minutes, or until the peas are tender.
4. Remove from heat and add the fresh mint leaves. Blend the soup using an immersion blender until smooth and creamy.
5. If desired, add heavy cream to enrich the soup’s texture and taste.
6. Serve the soup hot or cold, garnished with a touch of lemon zest for extra freshness.

This Spring Pea and Mint Soup is an excellent way to embrace the flavors of the season. The vibrant green color and fragrant mint leaves add a touch of sophistication to any meal, while the creamy texture makes each spoonful a comforting delight. Whether enjoyed as a starter or paired with a crusty baguette for a satisfying lunch, this soup is the ideal way to celebrate the season’s fresh produce.

Asparagus and Leek Soup

Asparagus and Leek Soup is a creamy and wholesome dish, perfect for welcoming spring. The combination of tender asparagus and sweet, aromatic leeks creates a comforting yet light soup. With the addition of potatoes for a velvety texture and fresh herbs to elevate the flavor, this soup is an ideal choice for a springtime meal that’s both nutritious and satisfying.

Ingredients:

• 1 bunch of asparagus, trimmed and chopped
• 2 medium leeks, cleaned and chopped
• 2 medium potatoes, peeled and diced
• 1 tablespoon olive oil
• 4 cups vegetable broth
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/4 cup heavy cream (optional)
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the leeks and sauté for 5 minutes until softened.
2. Add the chopped asparagus and diced potatoes to the pot, cooking for another 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and add salt, pepper, and thyme. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the vegetables are tender.
4. Once the vegetables are soft, use an immersion blender to blend the soup until smooth and creamy.
5. For extra richness, stir in the heavy cream. Adjust seasoning with more salt or pepper if needed.
6. Ladle the soup into bowls and garnish with fresh parsley before serving.

The Asparagus and Leek Soup is a great way to enjoy the season’s bounty in a comforting yet light way. The tender asparagus and leeks blend beautifully to create a rich, velvety soup that is both flavorful and satisfying. A touch of cream adds a luxurious finish, while fresh parsley brings a hint of color and freshness. This springtime soup is perfect for any occasion, whether served as a first course or a main dish alongside a crisp salad.

Carrot and Ginger Spring Soup

Carrot and Ginger Spring Soup is a vibrant and flavorful dish that combines the natural sweetness of carrots with the zing of fresh ginger. This soup is not only delicious but also packed with nutrients, making it a perfect addition to your spring menu. The bright orange hue and the warmth of ginger bring a lovely contrast, perfect for celebrating the new season.

Ingredients:

• 4 medium carrots, peeled and chopped
• 1 tablespoon fresh ginger, grated
• 1 small onion, chopped
• 1 tablespoon olive oil
• 4 cups vegetable broth
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground cumin (optional)
• 1/4 cup coconut milk (optional for creaminess)
• Fresh cilantro for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 4-5 minutes until soft.
2. Stir in the grated ginger and cook for another minute, allowing the flavors to meld.
3. Add the chopped carrots and vegetable broth to the pot, and bring to a boil. Reduce the heat and let it simmer for 15-20 minutes, until the carrots are tender.
4. Once the carrots are cooked through, use an immersion blender to puree the soup until smooth.
5. If desired, add coconut milk for a creamy texture and a touch of sweetness. Stir to combine.
6. Season with salt, pepper, and cumin (if using). Serve the soup hot, garnished with fresh cilantro.

Carrot and Ginger Spring Soup is a delightful and invigorating dish that captures the essence of the season. The natural sweetness of the carrots is perfectly complemented by the warmth of ginger, making this soup a healthy and satisfying choice. Whether served as a refreshing starter or as a light main course, this soup brings a burst of fresh flavors to your spring table. The addition of coconut milk adds creaminess, making it a comforting yet light dish perfect for any occasion.

Lemon and Basil Chicken Soup

This zesty and fragrant Lemon and Basil Chicken Soup is a perfect springtime dish that combines the lightness of chicken with the bright flavors of lemon and fresh basil. The citrusy undertone pairs beautifully with the savory broth, making it a refreshing yet satisfying choice. Full of vegetables and lean protein, this soup is light enough for a warm spring day but hearty enough to serve as a complete meal.

Ingredients:

• 2 chicken breasts (boneless, skinless)
• 4 cups chicken broth
• 1 medium onion, chopped
• 2 carrots, sliced
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 lemon (zest and juice)
• 1/2 cup fresh basil, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion, carrots, celery, and garlic. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
2. Add the chicken breasts, chicken broth, lemon zest, salt, and pepper to the pot. Bring to a boil, then reduce the heat to a simmer and cook for 15-20 minutes, or until the chicken is fully cooked.
3. Remove the chicken breasts from the pot and shred them with two forks. Return the shredded chicken to the pot.
4. Stir in the lemon juice and fresh basil. Simmer for an additional 5 minutes to allow the flavors to combine.
5. Taste the soup and adjust seasoning with more salt or pepper if needed.
6. Serve hot, garnished with additional fresh basil if desired.

Lemon and Basil Chicken Soup offers a bright and refreshing flavor profile that’s perfect for spring. The combination of tender chicken, crisp vegetables, and fragrant herbs makes this a wholesome and delicious meal. The lemon adds a burst of freshness, while the basil provides a sweet herbal note. Whether enjoyed on its own or served with a side of crusty bread, this soup is a satisfying and nutritious option that’s sure to become a springtime favorite.

Spring Vegetable Soup with Pesto

A light and colorful dish, Spring Vegetable Soup with Pesto combines the freshest seasonal vegetables with a homemade pesto sauce, creating a vibrant and flavorful soup. This recipe is a celebration of spring’s bounty, with peas, asparagus, zucchini, and spinach, all simmered in a rich, herby broth. Topped with a dollop of pesto, it’s a perfect spring meal that’s both refreshing and satisfying.

Ingredients:

• 1 cup fresh peas
• 1 bunch asparagus, trimmed and cut into pieces
• 1 zucchini, sliced
• 1 cup spinach leaves
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1/4 cup homemade or store-bought pesto
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for 4-5 minutes until softened.
2. Add the asparagus, zucchini, and peas to the pot, cooking for another 3-4 minutes.
3. Pour in the vegetable broth, and season with salt and pepper. Bring the soup to a boil, then reduce the heat and simmer for 10-12 minutes, or until the vegetables are tender.
4. Stir in the spinach leaves and cook for an additional 2 minutes, just until wilted.
5. Ladle the soup into bowls and top with a generous dollop of pesto.
6. Serve warm, and enjoy the fresh, herby flavor.

This Spring Vegetable Soup with Pesto is a vibrant and satisfying way to enjoy the flavors of the season. The medley of fresh vegetables creates a light, nutritious base, while the pesto adds a rich, herby depth that ties everything together. Whether you enjoy it as a starter or a main dish, this soup is perfect for a fresh and healthy meal during the spring months. The addition of pesto enhances every bite, making it a delightful and filling option for any springtime gathering.

Spinach and White Bean Soup with Parmesan

Spinach and White Bean Soup with Parmesan is a hearty yet light soup that combines the goodness of fiber-rich white beans with the freshness of spinach. The addition of Parmesan cheese brings a savory richness that elevates the flavors, making this soup both comforting and satisfying. It’s a perfect option for a nourishing spring meal, packed with nutrients and bursting with flavor.

Ingredients:

• 1 can (15 oz) white beans (such as cannellini or Great Northern beans), drained and rinsed
• 4 cups vegetable broth
• 3 cups fresh spinach, roughly chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and cook for 5-7 minutes, until softened.
2. Add the minced garlic, oregano, and red pepper flakes (if using) to the pot, cooking for another 1-2 minutes until fragrant.
3. Stir in the white beans and vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes to allow the flavors to meld.
4. Add the spinach and cook for an additional 2-3 minutes, until wilted.
5. Season with salt and pepper to taste. Ladle the soup into bowls and top with grated Parmesan cheese.
6. Garnish with fresh parsley before serving.

This Spinach and White Bean Soup with Parmesan is a delightful, comforting dish that’s perfect for spring. The white beans provide a creamy texture, while the spinach adds a fresh, green note. The Parmesan cheese enhances the soup with a savory depth, making each spoonful satisfying. It’s a simple yet flavorful recipe that can easily be enjoyed on its own or paired with a slice of crusty bread. Whether you’re looking for a light lunch or a nourishing dinner, this soup is an excellent choice for a wholesome spring meal.

Tomato and Basil Soup

This classic Tomato and Basil Soup is a comforting, bright, and aromatic dish perfect for spring. Using ripe, fresh tomatoes and a handful of fragrant basil leaves, this soup delivers a rich, creamy texture and a burst of natural sweetness. Whether served hot or chilled, this recipe is simple to make yet full of flavor, offering a perfect balance of acidity and herbaceous freshness.

Ingredients:

• 4 large ripe tomatoes, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried oregano
• 1/4 cup fresh basil leaves, chopped (plus more for garnish)
• 1/4 cup heavy cream (optional for creaminess)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and sauté for 5 minutes, until softened.
2. Stir in the garlic and cook for another 1-2 minutes, until fragrant.
3. Add the chopped tomatoes, vegetable broth, salt, pepper, and oregano to the pot. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the tomatoes are very soft.
4. Using an immersion blender, blend the soup until smooth and creamy. If you prefer a chunkier texture, blend only half of the soup.
5. Stir in fresh basil leaves and cook for another 2 minutes. If desired, add heavy cream for a richer texture.
6. Taste and adjust seasoning with more salt and pepper as needed.
7. Serve hot, garnished with fresh basil.

This Tomato and Basil Soup is the epitome of simplicity and flavor. The fresh, juicy tomatoes create a natural sweetness, while the basil adds a fragrant herbal note that complements the richness of the soup. The option to add cream gives it a velvety smooth texture, making it perfect for a cozy spring meal. Whether served with a grilled cheese sandwich or enjoyed on its own, this soup is a timeless favorite that never goes out of style.

Spring Onion and Potato Soup

Spring Onion and Potato Soup is a light yet hearty dish that brings together the delicate flavor of spring onions with the creamy texture of potatoes. The soup is subtly flavored with fresh herbs and seasoned to perfection, making it an ideal choice for a simple but satisfying spring meal. This easy-to-make recipe is a great way to enjoy the season’s fresh produce in a comforting, delicious bowl.

Ingredients:

• 4 large Yukon Gold potatoes, peeled and diced
• 1 bunch spring onions, chopped (reserve some for garnish)
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/4 cup milk or cream (optional for creaminess)
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the spring onions and garlic, cooking for 4-5 minutes, until softened and fragrant.
2. Add the diced potatoes, vegetable broth, salt, pepper, and thyme. Bring 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 puree the soup until smooth. For a chunkier texture, blend only half of the soup.
4. If desired, stir in milk or cream for a creamier texture.
5. Adjust the seasoning with more salt and pepper if needed.
6. Serve the soup hot, garnished with fresh spring onions and parsley.

Spring Onion and Potato Soup is a perfect balance of light and hearty, making it a go-to dish for the season. The subtle sweetness of spring onions pairs beautifully with the creamy texture of potatoes, while the fresh herbs provide a lovely depth of flavor. This soup is not only comforting but also versatile—whether enjoyed on its own or served with a side of crusty bread, it’s a delicious and wholesome meal to enjoy as the weather warms up.

Cucumber and Dill Soup

Cucumber and Dill Soup is a light, refreshing, and slightly tangy spring dish that’s perfect for warmer days. The cool, crisp cucumber combined with fresh dill creates a bright, flavor-packed soup that can be served either cold or warm. This simple recipe is quick to prepare and offers a delightful, refreshing alternative to heavier soups, making it an excellent choice for a spring lunch or appetizer.

Ingredients:

• 2 large cucumbers, peeled and chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh dill, chopped (plus extra for garnish)
• 1/2 cup plain Greek yogurt or sour cream (optional for creaminess)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for 4-5 minutes until softened.
2. Stir in the chopped cucumbers, vegetable broth, salt, and pepper. Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes, until the cucumbers are soft.
3. Use an immersion blender to puree the soup until smooth and creamy. For a chunkier texture, blend only half of the soup.
4. Stir in the fresh dill and cook for another 2 minutes to infuse the flavor.
5. If desired, stir in Greek yogurt or sour cream for a creamy texture.
6. Adjust seasoning with more salt and pepper if needed.
7. Serve the soup chilled or warm, garnished with extra dill.

Cucumber and Dill Soup is the perfect dish to enjoy on a warm spring day. Its cool, refreshing flavor and light texture make it an ideal choice when you’re craving something light yet satisfying. The cucumber provides a crisp freshness, while the dill adds a wonderful aromatic touch. Whether served cold or warm, this soup is a delightful, simple dish that celebrates the fresh flavors of spring.

Carrot and Ginger Soup

Carrot and Ginger Soup is a vibrant, warming, and slightly spicy dish that is perfect for spring. The natural sweetness of carrots pairs beautifully with the zesty heat of fresh ginger, creating a harmonious balance of flavors. This nutrient-packed soup is simple to make, and it’s great for detoxing or just enjoying a healthy meal. It’s a versatile dish that can be served hot or cold, making it a great choice for any time of the year.

Ingredients:

• 6 large carrots, peeled and chopped
• 1 medium onion, chopped
• 2 tablespoons fresh ginger, grated
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground turmeric (optional)
• Salt and pepper to taste
• 1/4 cup coconut milk or heavy cream (optional for creaminess)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for 5 minutes, until softened.
2. Add the garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
3. Stir in the chopped carrots, vegetable broth, cumin, turmeric (if using), salt, and pepper. Bring the soup to a boil, then reduce the heat and simmer for 20-25 minutes, until the carrots are tender.
4. Use an immersion blender to puree the soup until smooth. For a creamier texture, stir in coconut milk or heavy cream.
5. Taste the soup and adjust seasoning as needed.
6. Serve hot, garnished with a sprinkle of fresh herbs or a dollop of yogurt.

Carrot and Ginger Soup is a beautifully balanced, healthy springtime dish that combines the earthy sweetness of carrots with the bright, spicy kick of ginger. The coconut milk adds a rich creaminess, making the soup velvety and comforting. With its vibrant color and bold flavors, this soup is not only visually stunning but also nourishing for the body. It’s a wonderful addition to any spring meal, whether served as a starter or a light main course.

Asparagus and Leek Soup

Asparagus and Leek Soup is a smooth and sophisticated dish that highlights the fresh, earthy flavors of spring vegetables. The combination of tender asparagus and sweet leeks, along with a delicate broth, creates a flavorful and aromatic base. Light yet satisfying, this soup is ideal for a spring lunch or dinner, offering a refined taste of the season’s best produce. It’s a simple, healthy, and delicious way to celebrate the arrival of spring.

Ingredients:

• 1 bunch asparagus, trimmed and cut into pieces
• 2 leeks, cleaned and chopped (white and light green parts only)
• 2 tablespoons olive oil
• 3 cups vegetable broth
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup heavy cream or coconut cream (optional for creaminess)
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped leeks and cook for 5-7 minutes, until softened.
2. Stir in the minced garlic and cook for another 1 minute until fragrant.
3. Add the asparagus pieces, vegetable broth, salt, and pepper. Bring the soup to a boil, then reduce the heat and simmer for 10-12 minutes, until the asparagus is tender.
4. Use an immersion blender to puree the soup until smooth. For a creamier texture, stir in heavy cream or coconut cream.
5. Taste the soup and adjust the seasoning if necessary.
6. Serve hot, garnished with fresh parsley.

This Asparagus and Leek Soup is a delicious, elegant way to enjoy spring vegetables. The leeks add a mild, sweet flavor while the asparagus brings a fresh, earthy taste that perfectly defines the season. The smooth texture and creamy consistency make it a comforting dish, and the fresh parsley garnish adds a burst of color. It’s a healthy, light, and easy-to-make soup that is perfect for any spring occasion.

Pea and Mint Soup

Pea and Mint Soup is a light, refreshing, and wonderfully fragrant soup that showcases the fresh sweetness of peas, balanced by the coolness of mint. This vibrant green soup is packed with vitamins and nutrients, making it a healthy option for spring. Whether served warm or chilled, this soup is a perfect way to enjoy the season’s freshest produce. It’s an ideal appetizer or light main dish for a springtime meal.

Ingredients:

• 4 cups fresh or frozen peas
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup fresh mint leaves, chopped
• 1 tablespoon lemon juice (optional for brightness)
• 1/4 cup Greek yogurt or sour cream (optional for creaminess)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 5 minutes, until softened.
2. Add the minced garlic and cook for another 1 minute until fragrant.
3. Stir in the peas, vegetable broth, salt, and pepper. Bring the soup to a boil, then reduce the heat and simmer for 10 minutes, or until the peas are tender.
4. Use an immersion blender to puree the soup until smooth and creamy.
5. Stir in the fresh mint leaves and lemon juice, and cook for another 2 minutes to infuse the flavors.
6. If desired, stir in Greek yogurt or sour cream for added creaminess.
7. Taste and adjust seasoning if necessary.
8. Serve hot or chilled, garnished with additional mint leaves.

Pea and Mint Soup is a delightful spring dish that balances the sweetness of peas with the refreshing coolness of mint. The vibrant green color makes it a beautiful addition to any meal, while the delicate flavors provide a light, nourishing option. Whether enjoyed warm or chilled, this soup is perfect for a spring lunch or as a starter for a dinner party. With its fresh, simple ingredients, it’s a great way to savor the best of the season.

Spinach and Lemon Soup

Spinach and Lemon Soup is a light, zesty, and healthy springtime dish that brings together the earthy flavors of spinach and the bright acidity of lemon. This simple yet flavorful soup is perfect for a quick meal or as a starter to a larger feast. The addition of lemon adds a refreshing touch, making it ideal for the warmer spring months. Packed with vitamins and antioxidants, this soup is as nutritious as it is delicious.

Ingredients:

• 6 cups fresh spinach, washed and chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
• Zest and juice of 1 lemon
• 1/4 cup heavy cream or coconut milk (optional for creaminess)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 5 minutes, until softened.
2. Stir in the minced garlic and cook for another 1 minute until fragrant.
3. Add the vegetable broth, salt, pepper, and thyme. Bring to a simmer and cook for 5 minutes.
4. Stir in the chopped spinach and simmer for an additional 5 minutes until the spinach wilts and softens.
5. Use an immersion blender to blend the soup until smooth. If you prefer a chunkier texture, blend only half of the soup.
6. Stir in the lemon zest and lemon juice, then taste and adjust the seasoning with more salt, pepper, or lemon juice as needed.
7. For extra creaminess, stir in heavy cream or coconut milk.
8. Serve hot, garnished with a squeeze of fresh lemon.

This Spinach and Lemon Soup is a bright and vibrant dish that captures the essence of spring. The fresh spinach provides a nourishing base, while the lemon adds a tangy kick that lifts the soup and makes it incredibly refreshing. The addition of thyme deepens the flavor, and the optional creaminess balances the bright acidity of the lemon. Whether enjoyed as a light lunch or a flavorful starter, this soup is a perfect choice for those looking to embrace the fresh flavors of the season.

Note: More recipes are coming soon!