32+ Refreshing Spring Slow Cooker Soup Recipes for Easy Meals

As the weather warms and spring blossoms with vibrant colors, it’s the perfect time to enjoy light and fresh meals that embrace the flavors of the season.

One of the best ways to enjoy the bounty of spring vegetables while keeping things easy and convenient is by making soups in your slow cooker.

These hearty, flavorful, and often creamy soups bring together fresh ingredients like tender spring peas, sweet carrots, crisp asparagus, and vibrant herbs, creating the perfect dish for any springtime occasion.

Plus, with the slow cooker doing most of the work, you can savor the deliciousness of a comforting bowl of soup with minimal effort.

In this blog, we’re sharing over 32+ spring slow cooker soup recipes that range from light and refreshing to creamy and indulgent.

Whether you’re looking for a healthy lunch, a filling dinner, or a side dish for your spring gatherings, you’re sure to find the perfect soup recipe to suit your taste.

These slow cooker soups are perfect for enjoying the flavors of spring without the hassle of constant attention in the kitchen.

Let’s dive into the world of springtime soups and find your next favorite recipe!

32+ Refreshing Spring Slow Cooker Soup Recipes for Easy Meals

Spring is the season for fresh ingredients, and there’s no better way to showcase these seasonal delights than in a slow-cooked soup.

From creamy asparagus and potato blends to refreshing pea and mint creations, these 32+ spring slow cooker soup recipes offer something for everyone.

Whether you’re craving a light, broth-based soup or a rich and creamy bowl, these recipes will satisfy your cravings while keeping the cooking process simple and easy.

Embrace the flavors of spring and enjoy these delicious soups with your loved ones for a meal that’s as fresh as the season itself.

Springtime Veggie and Lemon Soup

A vibrant and refreshing soup, this Springtime Veggie and Lemon Soup is filled with seasonal vegetables, brightened up with the zesty flavor of lemon. Slow-cooked to perfection, the soup has a subtle sweetness from carrots and peas, with a hint of freshness from the lemon, making it perfect for the warmer months.

Ingredients:

• 4 cups vegetable broth
• 2 cups carrots, sliced
• 2 cups peas (fresh or frozen)
• 1 cup celery, diced
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 lemon, juiced and zest grated
• 1 tsp thyme
• 1 tsp rosemary
• Salt and pepper to taste
• Fresh parsley for garnish

Directions:

1. In your slow cooker, combine the vegetable broth, carrots, peas, celery, onion, and garlic.
2. Add thyme, rosemary, salt, and pepper.
3. Set the slow cooker on low for 6 hours or until the vegetables are tender.
4. About 30 minutes before serving, stir in the lemon juice and zest.
5. Taste and adjust seasoning if necessary.
6. Serve hot, garnished with fresh parsley.

This Springtime Veggie and Lemon Soup brings the flavors of the season right to your table. The mix of hearty vegetables and fresh lemon makes it both comforting and refreshing. The slow cooker does all the work, allowing the flavors to meld together effortlessly. Perfect for a light lunch or dinner, it’s a great way to enjoy a fresh, healthy meal with minimal effort.

Spring Chicken and Asparagus Soup

A delightful combination of tender chicken, fresh asparagus, and savory broth, this Spring Chicken and Asparagus Soup captures the essence of spring in a bowl. With its clean, natural flavors, it’s a perfect way to celebrate the season’s fresh produce while providing a hearty and satisfying meal.

Ingredients:

• 2 chicken breasts (boneless, skinless)
• 5 cups chicken broth
• 1 bunch of asparagus, cut into 2-inch pieces
• 1 cup carrots, sliced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tsp thyme
• 1 tsp oregano
• 1/2 cup heavy cream (optional for creaminess)
• Salt and pepper to taste

Directions:

1. Place chicken breasts, chicken broth, carrots, onion, and garlic in the slow cooker.
2. Add thyme, oregano, salt, and pepper.
3. Cook on low for 6-7 hours until the chicken is fully cooked and tender.
4. Remove the chicken breasts, shred them, and return them to the soup.
5. Add the asparagus and cook for an additional 30 minutes on low, until the asparagus is tender.
6. Stir in heavy cream if using, and adjust seasoning to taste.
7. Serve hot, garnished with fresh herbs.

This Spring Chicken and Asparagus Soup is a rich yet light dish that highlights the best of spring ingredients. The tender chicken, combined with the sweetness of asparagus, creates a perfect balance in every bite. The slow cooker allows all the flavors to develop slowly, resulting in a comforting, flavorful soup. Whether served as a main course or paired with a fresh salad, it’s a meal that will surely become a family favorite.

Spring Pea and Mint Soup

Light, creamy, and bursting with fresh flavors, this Spring Pea and Mint Soup is a beautiful representation of spring in a bowl. The combination of fresh peas, the coolness of mint, and a touch of cream creates a soup that is as satisfying as it is refreshing.

Ingredients:

• 4 cups vegetable or chicken broth
• 4 cups peas (fresh or frozen)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 cup fresh mint leaves
• 1/2 cup heavy cream
• Salt and pepper to taste

Directions:

1. In a pan, heat olive oil over medium heat and sauté onions and garlic until translucent.
2. Transfer the onions, garlic, and broth into the slow cooker along with the peas.
3. Season with salt and pepper, and cook on low for 4-5 hours.
4. About 30 minutes before the soup is ready, add fresh mint leaves to the slow cooker.
5. Once done, blend the soup with an immersion blender or in batches until smooth and creamy.
6. Stir in the heavy cream for added richness and adjust seasoning to taste.
7. Serve hot with a garnish of mint leaves.

This Spring Pea and Mint Soup is the perfect way to celebrate the fresh flavors of spring. The natural sweetness of the peas is beautifully complemented by the mint, and the creamy texture makes it feel indulgent while still being light. Whether served as a starter or a light meal, this soup brings a taste of spring that’s both vibrant and satisfying. Perfect for those who want something fresh yet comforting!

Spring Potato and Leek Soup

A creamy, comforting soup with the earthy flavors of potatoes and leeks, this Spring Potato and Leek Soup is simple yet flavorful. Slow-cooked to allow the ingredients to fully meld, it’s the perfect dish for a spring meal when you want something hearty, but not too heavy.

Ingredients:

• 5 large potatoes, peeled and diced
• 3 leeks, cleaned and sliced
• 4 cups vegetable or chicken broth
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp thyme
• 1 tsp rosemary
• 1/2 cup heavy cream
• Salt and pepper to taste
• Fresh chives for garnish

Directions:

1. Add the potatoes, leeks, onion, garlic, and broth to the slow cooker.
2. Stir in thyme, rosemary, salt, and pepper.
3. Cook on low for 6-7 hours, until the vegetables are tender.
4. Use an immersion blender to puree the soup until smooth or blend in batches.
5. Stir in heavy cream for a rich, velvety texture.
6. Adjust seasoning to taste and garnish with fresh chives before serving.

This Spring Potato and Leek Soup is a warm and comforting dish that showcases the season’s simple yet delicious produce. The soft potatoes and tender leeks combine to create a rich base, while the creaminess adds a luxurious finish. The slow cooker makes it incredibly easy to prepare, leaving you with a satisfying soup that’s perfect for a light spring dinner or lunch.

Spring Spinach and White Bean Soup

This Spring Spinach and White Bean Soup is a nutritious, light yet filling meal that’s packed with protein from the beans and vitamins from the fresh spinach. The flavors are rounded out with garlic, rosemary, and a touch of lemon, making it a well-balanced soup for the warmer months.

Ingredients:

• 4 cups vegetable broth
• 2 cups fresh spinach, chopped
• 2 cans white beans (such as cannellini), drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp rosemary
• 1 lemon, juiced
• Salt and pepper to taste
• Olive oil for sautéing

Directions:

1. In a skillet, heat olive oil over medium heat and sauté the onion and garlic until softened.
2. Transfer the sautéed onions and garlic to the slow cooker, then add the vegetable broth, white beans, rosemary, salt, and pepper.
3. Cook on low for 5-6 hours, until the beans are tender and the flavors are well combined.
4. About 30 minutes before serving, stir in the chopped spinach and lemon juice.
5. Adjust seasoning to taste and serve hot.

This Spring Spinach and White Bean Soup is a hearty yet refreshing dish, perfect for the transition into warmer weather. The beans provide a satisfying base, while the spinach adds a burst of color and nutrients. The lemon adds a refreshing zing, and the slow cooker allows all the flavors to meld beautifully. It’s a great choice for a light yet filling dinner that’s packed with goodness.

Spring Carrot and Ginger Soup

A vibrant, nourishing soup that’s both sweet and spicy, the Spring Carrot and Ginger Soup combines the natural sweetness of carrots with the warmth of fresh ginger. Slow-cooked to bring out the flavors, this soup is perfect for those seeking a bright and flavorful dish for the spring season.

Ingredients:

• 5 large carrots, peeled and chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tbsp fresh ginger, grated
• 4 cups vegetable broth
• 1 tsp cumin
• 1/2 tsp turmeric
• Salt and pepper to taste
• 1/2 cup coconut milk (optional for creaminess)
• Fresh cilantro for garnish

Directions:

1. Add the carrots, onion, garlic, ginger, and vegetable broth to the slow cooker.
2. Stir in cumin, turmeric, salt, and pepper.
3. Cook on low for 6 hours, until the carrots are tender and the flavors are fully developed.
4. Use an immersion blender to blend the soup until smooth or blend in batches.
5. If desired, stir in coconut milk for a creamy texture and adjust seasoning to taste.
6. Garnish with fresh cilantro before serving.

The Spring Carrot and Ginger Soup is a perfect blend of sweet and spicy, making it an uplifting and flavorful choice for a spring meal. The carrots’ natural sweetness pairs beautifully with the warming ginger, while the coconut milk adds a touch of richness. The slow cooking process ensures that all the flavors develop to their fullest potential, making this soup a comforting and healthy option for the season.

Spring Cabbage and Potato Soup

A light yet satisfying soup, this Spring Cabbage and Potato Soup is perfect for spring with its hearty potatoes and the subtle, earthy flavor of cabbage. The slow cooking process allows the ingredients to blend together beautifully, creating a warm and comforting dish ideal for cool spring evenings.

Ingredients:

• 4 cups vegetable broth
• 4 large potatoes, peeled and diced
• 2 cups cabbage, shredded
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp thyme
• 1 tsp bay leaf
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Directions:

1. Heat olive oil in a skillet and sauté the onion and garlic until softened.
2. Add the sautéed onion and garlic to the slow cooker, along with the vegetable broth, potatoes, cabbage, thyme, and bay leaf.
3. Cook on low for 6-7 hours, until the potatoes are tender.
4. Remove the bay leaf, then season with salt and pepper to taste.
5. Serve hot, garnished with fresh parsley.

This Spring Cabbage and Potato Soup is a comforting, flavorful dish that’s perfect for the spring season. The tender potatoes and cabbage blend together beautifully, creating a hearty yet light soup. The slow cooker makes it incredibly easy to prepare, giving you more time to enjoy the fresh air while the soup does its magic. This soup is a wonderful choice for a light dinner or lunch that still feels fulfilling.

Spring Zucchini and Basil Soup

This Spring Zucchini and Basil Soup is a refreshing and light dish that brings together the subtle flavor of zucchini and the bright freshness of basil. With its creamy texture and vibrant color, it’s a delightful way to celebrate the arrival of spring vegetables.

Ingredients:

• 4 zucchinis, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup fresh basil leaves, chopped
• 1 tsp lemon zest
• 1/2 cup heavy cream (optional for extra creaminess)
• Salt and pepper to taste
• Olive oil for sautéing

Directions:

1. Heat olive oil in a skillet and sauté the onion and garlic until fragrant.
2. Transfer the sautéed onion and garlic to the slow cooker along with the zucchini, vegetable broth, lemon zest, and a pinch of salt and pepper.
3. Cook on low for 5-6 hours, until the zucchini is tender.
4. About 30 minutes before serving, stir in the chopped basil.
5. Use an immersion blender or regular blender to puree the soup until smooth.
6. Stir in heavy cream for a creamy texture and adjust seasoning to taste.
7. Serve hot, garnished with extra basil leaves.

This Spring Zucchini and Basil Soup is the epitome of spring in a bowl. The zucchini’s mild flavor pairs wonderfully with the fragrant basil, and the creamy texture brings comfort without feeling heavy. Perfect for a light lunch or dinner, this soup highlights the freshness of spring produce while offering a satisfying and healthy meal. Whether served with a piece of crusty bread or enjoyed on its own, it’s sure to be a hit.

Spring Sweet Corn and Chicken Soup

Sweet corn and tender chicken come together in this light yet hearty soup, enhanced with the freshness of spring. Slow-cooked to perfection, this Spring Sweet Corn and Chicken Soup is filled with sweet corn kernels, shredded chicken, and a medley of vegetables that create a delightful, flavorful dish.

Ingredients:

• 2 chicken breasts (boneless, skinless)
• 5 cups chicken broth
• 2 cups sweet corn (fresh or frozen)
• 1 cup carrots, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp thyme
• 1 tsp cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Directions:

1. Add the chicken breasts, chicken broth, corn, carrots, onion, garlic, thyme, cumin, salt, and pepper to the slow cooker.
2. Cook on low for 6-7 hours, until the chicken is tender.
3. Remove the chicken breasts, shred them, and return the shredded chicken to the soup.
4. Stir and adjust seasoning as necessary.
5. Serve hot, garnished with fresh cilantro.

This Spring Sweet Corn and Chicken Soup offers a comforting balance of flavors, combining the sweetness of corn and the savory richness of chicken. The slow cooker method ensures that the chicken remains tender and the flavors meld beautifully. Whether you enjoy it as a light dinner or serve it for a family meal, this soup will quickly become a seasonal favorite, offering both nutrition and satisfaction with every bowl.

Spring Asparagus and Pea Soup

This light and refreshing Spring Asparagus and Pea Soup is a vibrant green dish that captures the essence of the season. The sweetness of fresh peas combined with the earthy flavor of asparagus creates a beautifully balanced soup. It’s healthy, flavorful, and perfect for a springtime meal.

Ingredients:

• 1 lb asparagus, trimmed and chopped
• 2 cups fresh peas (or frozen peas)
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp lemon juice
• 1/2 tsp fresh mint (optional)
• Salt and pepper to taste
• 1 tbsp olive oil

Directions:

1. Heat olive oil in a skillet and sauté the onion and garlic until softened.
2. Transfer the sautéed onion and garlic to the slow cooker, then add the asparagus, peas, vegetable broth, salt, and pepper.
3. Cook on low for 5-6 hours, until the vegetables are tender.
4. About 30 minutes before serving, add lemon juice and fresh mint (if using).
5. Use an immersion blender to puree the soup until smooth or blend in batches.
6. Adjust seasoning to taste and serve hot.

This Spring Asparagus and Pea Soup is a perfect way to highlight the fresh, vibrant vegetables of the season. The bright green color and refreshing flavors make it a delightful dish for spring, and the slow cooking brings out the natural sweetness of the peas and asparagus. Whether served as a light starter or a main course, it’s a healthy and satisfying meal that brings the taste of spring to your table.

Spring Carrot, Parsnip, and Apple Soup

This unique soup combines the natural sweetness of carrots, parsnips, and apples, offering a delightful balance of flavors. Slow-cooked to allow the ingredients to meld together, the result is a silky smooth soup that’s both refreshing and warming, perfect for a spring evening.

Ingredients:

• 4 large carrots, peeled and chopped
• 3 parsnips, peeled and chopped
• 2 apples, peeled, cored, and chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• Salt and pepper to taste
• 1 tbsp olive oil

Directions:

1. Heat olive oil in a skillet and sauté the onion and garlic until softened.
2. Transfer the sautéed onion and garlic to the slow cooker, along with the carrots, parsnips, apples, and vegetable broth.
3. Stir in cinnamon, nutmeg, salt, and pepper.
4. Cook on low for 6-7 hours, until the vegetables are tender.
5. Use an immersion blender or regular blender to puree the soup until smooth.
6. Adjust seasoning to taste and serve hot.

The Spring Carrot, Parsnip, and Apple Soup is a delicious combination of sweet and savory flavors, perfect for the spring season. The earthy taste of the parsnips is complemented by the sweetness of the apples, creating a balanced and flavorful dish. With the convenience of slow cooking, this soup is an easy way to enjoy a healthy, comforting meal that’s both unique and satisfying.

Spring Tomato and Basil Soup

Nothing says spring quite like the bright flavors of tomatoes and fresh basil. This Spring Tomato and Basil Soup is a classic, made even more delicious with slow cooking to develop its flavors. It’s a comforting, light soup that’s ideal for lunch or dinner during the spring months.

Ingredients:

• 6 large tomatoes, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup fresh basil leaves, chopped
• 4 cups vegetable or chicken broth
• 1 tsp sugar (optional, to balance acidity)
• Salt and pepper to taste
• Olive oil for sautéing

Directions:

1. Heat olive oil in a skillet and sauté the onion and garlic until fragrant.
2. Transfer the sautéed onion and garlic to the slow cooker, then add the tomatoes, vegetable broth, salt, and pepper.
3. Stir in sugar (if using) and half of the chopped basil.
4. Cook on low for 5-6 hours, until the tomatoes have softened and the flavors have melded.
5. Use an immersion blender to puree the soup until smooth, or blend in batches.
6. Stir in the remaining basil and adjust seasoning to taste.
7. Serve hot, garnished with additional basil leaves if desired.

This Spring Tomato and Basil Soup is a timeless classic that perfectly captures the fresh flavors of the season. The slow-cooked tomatoes develop a deep, rich flavor, while the fresh basil adds a vibrant, aromatic finish. This soup is ideal for serving on a sunny spring day, paired with a slice of crusty bread for a complete, satisfying meal.

Spring Lemon and Spinach Soup

This Spring Lemon and Spinach Soup is a light, zesty, and refreshing dish that brings together the vibrant flavors of fresh spinach and the tang of lemon. The slow cooking allows the flavors to meld into a perfect balance, creating a rejuvenating soup that’s ideal for spring.

Ingredients:

• 4 cups fresh spinach, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 large potato, peeled and diced
• 4 cups vegetable broth
• 1 lemon, juiced and zested
• 1 tsp dried thyme
• Salt and pepper to taste
• Olive oil for sautéing

Directions:

1. Heat olive oil in a skillet and sauté the onion and garlic until fragrant and softened.
2. Transfer the sautéed onion and garlic to the slow cooker, then add the chopped spinach, potato, vegetable broth, thyme, salt, and pepper.
3. Cook on low for 5-6 hours, until the potato is tender.
4. About 30 minutes before serving, stir in the lemon juice and zest.
5. Use an immersion blender or regular blender to puree the soup until smooth, adjusting seasoning to taste.
6. Serve hot with a drizzle of olive oil and a lemon wedge on the side.

This Spring Lemon and Spinach Soup is a burst of freshness in every spoonful, with the tangy lemon and the earthy spinach creating a deliciously satisfying blend. The slow cooker allows the ingredients to meld beautifully, while the lemon adds a bright finish that’s perfect for the season. This soup is a wonderful choice for a light and healthy meal that captures the essence of spring.

Spring Sweet Potato and Leek Soup

Sweet potatoes and leeks come together in this comforting, yet light soup that’s perfect for spring. The natural sweetness of the potatoes complements the mild, savory flavor of the leeks, while the slow cooking process deepens the flavors, making this soup both hearty and refreshing.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 2 leeks, cleaned and chopped (white and light green parts only)
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp thyme
• 1/2 tsp cumin
• Salt and pepper to taste
• Olive oil for sautéing

Directions:

1. Heat olive oil in a skillet and sauté the onion, garlic, and leeks until softened and fragrant.
2. Add the sautéed mixture to the slow cooker, along with the sweet potatoes, vegetable broth, thyme, cumin, salt, and pepper.
3. Cook on low for 6-7 hours, until the sweet potatoes are tender.
4. Use an immersion blender or regular blender to puree the soup until smooth.
5. Adjust seasoning to taste and serve hot.

The Spring Sweet Potato and Leek Soup is a beautiful harmony of sweet and savory flavors, perfect for a light spring meal. The slow cooker allows the vegetables to soften and blend together, resulting in a smooth, creamy texture that’s both comforting and satisfying. This soup makes a delightful lunch or dinner, offering both nutrition and flavor in every bowl.

Spring Pea, Mint, and Potato Soup

This Spring Pea, Mint, and Potato Soup is a creamy, fragrant dish that brings together the freshness of peas and mint with the heartiness of potatoes. It’s a deliciously smooth soup with a hint of mint, making it a refreshing and satisfying choice for spring.

Ingredients:

• 3 cups fresh peas (or frozen peas)
• 2 large potatoes, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup fresh mint leaves, chopped
• 1 tbsp lemon juice
• Salt and pepper to taste
• Olive oil for sautéing

Directions:

1. Heat olive oil in a skillet and sauté the onion and garlic until softened.
2. Transfer the sautéed onion and garlic to the slow cooker, then add the peas, potatoes, vegetable broth, salt, and pepper.
3. Cook on low for 5-6 hours, until the potatoes are tender.
4. About 30 minutes before serving, stir in the fresh mint and lemon juice.
5. Use an immersion blender or regular blender to puree the soup until smooth.
6. Adjust seasoning to taste and serve hot, garnished with additional mint leaves.

This Spring Pea, Mint, and Potato Soup is a perfect springtime dish that’s both comforting and refreshing. The sweetness of the peas and the fresh, aromatic mint blend together beautifully, while the potatoes add a creamy texture to the soup. Ideal for a light dinner or lunch, this soup offers a bright and satisfying taste of spring in every spoonful.

Spring Zucchini and Lemon Soup

This Spring Zucchini and Lemon Soup is a light, fragrant dish that highlights the subtle sweetness of zucchini paired with the zesty brightness of lemon. The slow cooking process enhances the vegetables’ flavors, making this soup a refreshing yet comforting meal for the spring season.

Ingredients:

• 4 medium zucchinis, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 lemon, juiced and zested
• 1 tsp dried oregano
• 1/2 cup fresh parsley, chopped
• Salt and pepper to taste
• Olive oil for sautéing

Directions:

1. Heat olive oil in a skillet and sauté the onion and garlic until softened.
2. Transfer the sautéed onion and garlic to the slow cooker, then add the chopped zucchinis, vegetable broth, oregano, salt, and pepper.
3. Cook on low for 5-6 hours, until the zucchinis are tender.
4. About 30 minutes before serving, stir in the lemon juice, zest, and fresh parsley.
5. Use an immersion blender or regular blender to puree the soup until smooth.
6. Adjust seasoning to taste and serve hot, garnished with extra parsley or a lemon wedge.

The Spring Zucchini and Lemon Soup is a wonderfully refreshing and light meal, perfect for spring. The zucchini’s mild flavor and the bright, citrusy kick from the lemon make it a delightful dish that’s easy to prepare. This soup is a great way to enjoy fresh vegetables while savoring the flavors of the season.

Spring Broccoli and Cheddar Soup

This creamy Spring Broccoli and Cheddar Soup combines the richness of cheddar cheese with the fresh, earthy taste of broccoli. Slow-cooked to perfection, the flavors meld together to create a comforting soup that’s perfect for a light spring lunch or dinner.

Ingredients:

• 3 cups fresh broccoli florets
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 cup shredded cheddar cheese
• 1/2 cup milk or cream
• Salt and pepper to taste
• Olive oil for sautéing

Directions:

1. Heat olive oil in a skillet and sauté the onion and garlic until softened.
2. Transfer the sautéed onion and garlic to the slow cooker, then add the broccoli, vegetable broth, salt, and pepper.
3. Cook on low for 4-5 hours, until the broccoli is tender.
4. Use an immersion blender to puree the soup until smooth, or leave it slightly chunky for texture.
5. Stir in the cheddar cheese and milk, and cook for another 15-20 minutes, until the cheese has melted and the soup is creamy.
6. Adjust seasoning to taste and serve hot, with extra cheese for garnish if desired.

This Spring Broccoli and Cheddar Soup is a hearty yet light dish that brings together the goodness of fresh broccoli and the indulgence of creamy cheddar cheese. The slow cooker helps develop deep flavors, and the addition of cheese makes it a comforting meal that’s still light enough for spring. It’s the perfect balance of savory and creamy, ideal for warming up during cool spring evenings.

Spring Mushroom and Barley Soup

This Spring Mushroom and Barley Soup is a hearty yet light dish, filled with earthy mushrooms and chewy barley. The slow-cooked broth is rich and flavorful, while the barley adds a satisfying texture. It’s an ideal choice for those seeking a filling yet refreshing soup to enjoy in the spring.

Ingredients:

• 2 cups sliced mushrooms (button, cremini, or a mix)
• 1 cup pearl barley
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp thyme
• 1/2 tsp rosemary
• Salt and pepper to taste
• Olive oil for sautéing

Directions:

1. Heat olive oil in a skillet and sauté the onion, garlic, and mushrooms until softened and browned.
2. Transfer the sautéed mixture to the slow cooker, then add the barley, vegetable broth, thyme, rosemary, salt, and pepper.
3. Cook on low for 6-7 hours, until the barley is tender and the flavors are well-developed.
4. Adjust seasoning to taste and serve hot, garnished with fresh herbs if desired.

The Spring Mushroom and Barley Soup is a filling, flavorful dish that combines earthy mushrooms with the satisfying chewiness of barley. The slow cooking process brings out the deep, savory flavors of the broth, making it an excellent choice for a hearty, yet light spring meal. It’s a perfect dish for those looking for a wholesome and comforting soup that’s still light enough to enjoy on a warmer spring day.

Spring Carrot and Ginger Soup

This Spring Carrot and Ginger Soup combines the natural sweetness of fresh carrots with the zing of ginger, creating a flavorful, refreshing dish. The slow cooking process brings out the richness of the vegetables while allowing the ginger to add just the right amount of heat and warmth. This soup is light yet satisfying and perfect for spring.

Ingredients:

• 6 medium carrots, peeled and chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• Salt and pepper to taste
• Olive oil for sautéing

Directions:

1. Heat olive oil in a skillet and sauté the onion, garlic, and ginger until fragrant and softened.
2. Transfer the sautéed mixture to the slow cooker, and add the chopped carrots, vegetable broth, cumin, coriander, salt, and pepper.
3. Cook on low for 6-7 hours, until the carrots are tender.
4. Use an immersion blender or regular blender to puree the soup until smooth.
5. Adjust seasoning to taste, and serve hot with a sprinkle of fresh parsley or a drizzle of olive oil.

This Spring Carrot and Ginger Soup is an aromatic and flavorful dish, perfect for transitioning into warmer weather. The sweetness of the carrots and the heat of the ginger create a beautiful contrast, while the slow cooking process ensures all the flavors come together harmoniously. A bowl of this soup is both refreshing and satisfying, making it a great addition to your spring menu.

Spring Asparagus and Potato Soup

This Spring Asparagus and Potato Soup is a hearty yet fresh dish, packed with the crisp flavors of asparagus and the creaminess of potatoes. The combination of these two vegetables, along with a touch of lemon, creates a delightful, comforting soup that’s perfect for spring.

Ingredients:

• 1 lb fresh asparagus, trimmed and chopped
• 2 large potatoes, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 lemon, juiced and zested
• 1 tsp dried thyme
• Salt and pepper to taste
• Olive oil for sautéing

Directions:

1. Heat olive oil in a skillet and sauté the onion and garlic until softened and fragrant.
2. Transfer the sautéed onion and garlic to the slow cooker, then add the chopped asparagus, diced potatoes, vegetable broth, thyme, salt, and pepper.
3. Cook on low for 5-6 hours, until the potatoes and asparagus are tender.
4. About 30 minutes before serving, stir in the lemon juice and zest.
5. Use an immersion blender or regular blender to puree the soup until smooth, or leave it slightly chunky for texture.
6. Adjust seasoning to taste and serve hot with a garnish of fresh parsley or a dollop of sour cream.

The Spring Asparagus and Potato Soup is a deliciously creamy and fresh option for spring. The combination of tender potatoes and vibrant asparagus creates a hearty soup that’s still light and full of springtime flavor. The addition of lemon adds a refreshing twist, making it the perfect choice for a bright, flavorful meal during the season.

Spring Pea and Mint Soup with Coconut Milk

This Spring Pea and Mint Soup with Coconut Milk is a smooth and creamy soup that combines the natural sweetness of peas with the refreshing flavor of mint and the rich creaminess of coconut milk. The slow cooking process allows the flavors to meld together, creating a refreshing soup that’s perfect for a light yet satisfying spring meal.

Ingredients:

• 3 cups fresh or frozen peas
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) coconut milk
• 4 cups vegetable broth
• 1/2 cup fresh mint leaves, chopped
• Salt and pepper to taste
• Olive oil for sautéing

Directions:

1. Heat olive oil in a skillet and sauté the onion and garlic until softened and fragrant.
2. Transfer the sautéed mixture to the slow cooker, then add the peas, coconut milk, vegetable broth, salt, and pepper.
3. Cook on low for 4-5 hours, until the peas are tender.
4. About 30 minutes before serving, stir in the fresh mint.
5. Use an immersion blender or regular blender to puree the soup until smooth.
6. Adjust seasoning to taste and serve hot with a garnish of mint leaves or a swirl of coconut milk.

This Spring Pea and Mint Soup with Coconut Milk is a delightful, refreshing choice for spring. The sweetness of the peas, the coolness of mint, and the creamy richness of coconut milk create a balanced and satisfying soup. The slow cooker makes it easy to prepare, and the result is a flavorful and nourishing dish perfect for any springtime occasion.

Note: More recipes are coming soon!