30+ Fresh Spring Soup Recipes to Celebrate the Season

As the days grow longer and the weather begins to warm, spring offers the perfect opportunity to embrace lighter, more refreshing meals.

One of the best ways to capture the essence of spring on your plate is through a bowl of homemade soup.

Spring soups are all about celebrating the fresh, vibrant flavors of seasonal produce like peas, asparagus, fennel, and leafy greens.

Whether you prefer a comforting creamy bowl or a light, refreshing chilled soup, there’s something for everyone.

In this article, we’ve rounded up over 30+ spring soup recipes that showcase the best of the season’s ingredients.

From vibrant vegetable soups to light, herb-infused broths, these recipes are perfect for keeping your meals healthy, flavorful, and refreshing.

Whether you’re hosting a spring gathering, preparing a light lunch, or looking to add variety to your weekly dinner rotation, these soups will provide a burst of freshness and flavor with every spoonful.

30+ Fresh Spring Soup Recipes to Celebrate the Season

Spring soups offer a perfect balance of lightness and nourishment, making them ideal for the transition from colder, heavier meals to brighter, healthier fare.

With a wide range of flavors—from the sweetness of peas to the crispness of cucumbers and the earthiness of asparagus—these 30+ spring soup recipes will bring the essence of spring into your kitchen.

Each recipe emphasizes fresh, seasonal ingredients, making them not only a treat for your taste buds but also a way to connect with the season’s bountiful offerings.

So grab your favorite veggies and herbs, and dive into the joy of making fresh, flavorful soups this spring!

Spring Vegetable Soup

This vibrant and hearty spring vegetable soup is a celebration of fresh, seasonal vegetables. Packed with peas, carrots, leeks, and tender greens, it offers a light yet satisfying bowl of goodness. Perfect for those chilly spring days when you want something warming without the heaviness of winter soups. The bright green color and refreshing flavors make it a springtime favorite.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 medium carrots, diced
• 1 leek, sliced
• 2 cloves garlic, minced
• 1 small potato, peeled and diced
• 1 cup frozen peas
• 4 cups vegetable broth
• 2 cups water
• 2 cups baby spinach or kale
• Salt and pepper, to taste
• Fresh herbs (parsley, thyme, or dill), for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and leek. Sauté for 5-7 minutes until softened.
2. Add the garlic and cook for an additional minute until fragrant.
3. Stir in the diced potato, peas, vegetable broth, and water. Bring the mixture to a boil, then lower the heat and simmer for 20-25 minutes until the vegetables are tender.
4. Add the spinach or kale and cook for another 5 minutes, just until wilted.
5. Season with salt and pepper to taste.
6. Serve the soup hot, garnished with fresh herbs.

This Spring Vegetable Soup offers a delightful, fresh take on classic vegetable soup. It’s not only packed with nutrients, but it also brings a burst of color and flavor to your spring dining table. The light broth perfectly complements the natural sweetness of the seasonal vegetables, making it both refreshing and comforting. The addition of fresh herbs at the end adds a fragrant finishing touch, enhancing the soup’s overall vibrancy. Enjoy it as a standalone meal or pair it with a slice of crusty bread for a fuller experience!

Asparagus and Lemon Soup

Asparagus and lemon soup combines the tender, earthy taste of fresh asparagus with the zing of lemon, creating a bright, spring-inspired dish. The creamy texture, achieved without cream, is thanks to blending the soup to perfection. It’s a perfect balance of savory and citrusy, making it a great option for a light but satisfying lunch or starter for a spring meal.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 bunch fresh asparagus, trimmed and chopped
• 4 cups vegetable broth
• Zest and juice of 1 lemon
• 1/2 teaspoon dried thyme
• Salt and pepper, to taste
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking for about 5 minutes, until softened.
2. Add the chopped asparagus and sauté for 3-4 minutes until slightly tender.
3. Pour in the vegetable broth, lemon zest, and thyme. Bring to a boil, then reduce the heat and let it simmer for 15 minutes, until the asparagus is fully tender.
4. Use an immersion blender or a regular blender to puree the soup until smooth and creamy.
5. Stir in the lemon juice, then season with salt and pepper to taste.
6. Serve the soup hot, garnished with fresh parsley.

This Asparagus and Lemon Soup perfectly embodies the freshness of spring. The bright, citrusy notes of lemon elevate the asparagus, creating a balanced and flavorful dish. Its smooth texture, without the heaviness of cream, makes it a light yet fulfilling choice for springtime dining. Whether served as a light lunch or a refreshing starter for dinner, it’s sure to impress your guests with its refined flavors and vibrant green color. The final touch of fresh parsley adds an extra layer of freshness, making each spoonful feel like a celebration of the season.

Pea and Mint Soup

Pea and Mint Soup is a perfect spring dish that brings together the natural sweetness of peas and the refreshing coolness of mint. This easy-to-make soup is light yet flavorful, offering a smooth, velvety texture and an invigorating taste. It’s an ideal choice for those looking to enjoy the season’s bounty of peas in a way that’s both healthy and delicious.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cups frozen or fresh peas
• 4 cups vegetable broth
• 1/2 cup fresh mint leaves, chopped
• Salt and pepper, to taste
• A dollop of Greek yogurt (optional, for creaminess)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes, until softened.
2. Add the peas and vegetable broth to the pot, bring to a boil, then reduce the heat and let it simmer for about 10 minutes until the peas are tender.
3. Remove the soup from the heat and stir in the fresh mint leaves. Let the mint infuse for a few minutes.
4. Using an immersion blender, blend the soup until smooth. If using a regular blender, carefully blend in batches until velvety smooth.
5. Season the soup with salt and pepper to taste. For added creaminess, stir in a dollop of Greek yogurt.
6. Serve hot, garnished with additional mint leaves if desired.

Pea and Mint Soup is a delightful dish that brings together simplicity and sophistication in one bowl. The sweetness of the peas is beautifully balanced by the mint, creating a refreshing, naturally creamy texture. It’s the perfect dish for early spring, when the weather is starting to warm up but you still crave something comforting. The addition of Greek yogurt is optional but adds an extra layer of richness, making the soup feel indulgent without being heavy. Serve this soup for a light lunch or as a refreshing starter—it’s sure to leave everyone feeling rejuvenated and satisfied.

Carrot and Ginger Soup

Carrot and ginger soup is a warm, comforting, and aromatic dish that beautifully combines the sweetness of carrots with the subtle heat of fresh ginger. This soup is perfect for spring with its vibrant orange color and soothing, slightly spicy flavor. The ginger provides a refreshing kick while the carrots give it a naturally sweet and earthy base. It’s an easy, healthy, and hearty option for anyone looking for a light meal full of warmth and flavor.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 medium carrots, peeled and sliced
• 1 tablespoon fresh ginger, grated
• 3 cups vegetable broth
• 1/2 teaspoon ground cumin (optional)
• Salt and pepper, to taste
• Fresh cilantro or parsley, for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion and cook for about 5 minutes, until softened.
2. Add the carrots and ginger, stirring for a minute to release their flavors. If using, add the cumin and cook for another 30 seconds.
3. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 20 minutes, until the carrots are tender.
4. Use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend partially.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro or parsley.

Carrot and Ginger Soup is the perfect blend of warmth, sweetness, and spice. The carrots provide a delicate sweetness, while the ginger adds a refreshing zing that lingers on your palate. This soup not only offers a great balance of flavors but is also a powerhouse of nutrients. Whether enjoyed on a cozy spring evening or as a starter for a larger meal, this soup is sure to delight with its comforting yet vibrant flavor profile. The fresh herbs on top provide a light, aromatic finish, enhancing the soup’s complexity.

Zucchini and Basil Soup

Zucchini and Basil Soup is a refreshing and fragrant dish that captures the essence of spring with its delicate flavors. The zucchini brings a mild, soft texture to the soup, while the fresh basil infuses a sweet and herbaceous aroma, making every spoonful feel like a burst of fresh garden goodness. It’s a light, nutritious, and flavorful option for anyone seeking a satisfying yet healthy soup.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 medium zucchinis, sliced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/4 cup fresh basil leaves, chopped (plus extra for garnish)
• Salt and pepper, to taste
• Optional: a dollop of sour cream or Greek yogurt for added creaminess

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, cooking for about 5 minutes until softened.
2. Add the sliced zucchinis and cook for another 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring to a simmer. Let it cook for 15-20 minutes, until the zucchini is tender.
4. Remove from the heat and stir in the fresh basil leaves.
5. Use an immersion blender or regular blender to puree the soup until smooth.
6. Season with salt and pepper to taste.
7. Serve the soup hot, garnished with extra basil and a dollop of sour cream or Greek yogurt if desired.

Zucchini and Basil Soup is a light yet flavorful dish that celebrates the best of spring produce. The zucchini’s mild flavor pairs beautifully with the aromatic freshness of basil, creating a delicate and comforting soup. The creaminess from the optional yogurt adds richness, while keeping the soup fresh and vibrant. It’s the perfect dish to enjoy on a warm spring day or as a light appetizer for a spring meal. Whether served solo or paired with a salad, this soup will leave you feeling refreshed and satisfied.

Sweet Pea and Potato Soup

Sweet Pea and Potato Soup is a creamy, savory dish that perfectly balances the natural sweetness of peas with the comforting earthiness of potatoes. This soup is rich yet light, offering a velvety texture and a pop of color. It’s a great way to embrace the freshness of spring while enjoying the hearty satisfaction of a potato-based soup. With the addition of herbs and a light broth, this soup is perfect for those looking for a filling but refreshing meal.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 medium potatoes, peeled and diced
• 2 cups frozen or fresh peas
• 4 cups vegetable broth
• 1/2 teaspoon dried thyme
• Salt and pepper, to taste
• Fresh dill or parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes, until softened.
2. Add the diced potatoes and cook for another 5 minutes, stirring occasionally.
3. Pour in the vegetable broth, peas, and thyme. Bring to a boil, then reduce the heat and let it simmer for about 15 minutes, until the potatoes are tender.
4. Use an immersion blender or regular blender to puree the soup until smooth and creamy.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh dill or parsley.

Sweet Pea and Potato Soup combines the creamy richness of potatoes with the fresh, slightly sweet flavor of peas. This light yet comforting soup is a wonderful dish for a spring lunch or dinner, offering just the right amount of warmth without feeling too heavy. The creamy texture, without any added cream, makes it a healthier alternative while still delivering on richness. Garnished with fresh herbs, this soup brings the essence of spring to your table in a way that’s both satisfying and refreshing. It’s a perfect dish to enjoy on a breezy spring afternoon.

Spring Onion and Potato Soup

Spring Onion and Potato Soup is a comforting yet light soup that captures the essence of spring with the mild sweetness of spring onions and the creamy richness of potatoes. The combination creates a delicate, velvety texture, perfect for enjoying during the transitional seasons. With a touch of garlic and fresh herbs, this soup offers a cozy, nourishing meal without being too heavy, making it an ideal choice for a light lunch or dinner.

Ingredients:

• 1 tablespoon olive oil
• 1 bunch spring onions (scallions), chopped (reserve some for garnish)
• 2 medium potatoes, peeled and diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 teaspoon dried thyme or fresh thyme sprigs
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the spring onions and cook for about 5 minutes, until softened.
2. Add the garlic and diced potatoes to the pot, cooking for an additional 3 minutes.
3. Pour in the vegetable broth, then add the thyme. Bring the mixture to a boil, reduce the heat, and let it simmer for 15-20 minutes, until the potatoes are tender.
4. Use an immersion blender or a regular blender to puree the soup until smooth.
5. Season with salt and pepper to taste.
6. Serve the soup hot, garnished with the reserved spring onions and fresh parsley.

This Spring Onion and Potato Soup is a delightful, refreshing twist on a classic potato soup. The gentle sweetness of the spring onions adds a unique flavor to the creamy, earthy potatoes, while the fresh herbs brighten the entire dish. The smooth texture makes it feel indulgent, but it’s light enough for a spring meal. The final touch of fresh parsley and spring onions brings a fresh crunch and burst of flavor, enhancing the overall experience. Perfect for a cozy evening or a light meal, this soup is a simple yet satisfying celebration of spring ingredients.

Spinach and Pea Soup

Spinach and Pea Soup is a nutrient-packed, vibrant dish that highlights the fresh, earthy flavor of spinach paired with the natural sweetness of peas. This soup is light yet rich in vitamins and minerals, making it a healthy and satisfying option. It’s perfect for spring when fresh greens are abundant and you’re looking for a quick, wholesome meal that is both nourishing and flavorful.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 cups fresh spinach, chopped
• 2 cups frozen or fresh peas
• 4 cups vegetable broth
• 1/2 teaspoon ground cumin
• Salt and pepper, to taste
• Fresh lemon juice, to taste
• Optional: Greek yogurt or sour cream for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and cook for about 5 minutes until softened.
2. Add the garlic and cook for another minute, until fragrant.
3. Stir in the spinach and peas, cooking for 2-3 minutes until the spinach wilts down.
4. Add the vegetable broth and ground cumin. Bring the soup to a boil, then reduce the heat and simmer for 10-15 minutes, until the peas are tender.
5. Use an immersion blender or regular blender to puree the soup until smooth.
6. Season with salt and pepper to taste, then add a squeeze of fresh lemon juice for brightness.
7. Serve the soup hot, optionally garnished with a dollop of Greek yogurt or sour cream.

This Spinach and Pea Soup is a simple, nutrient-packed option that’s both flavorful and refreshing. The combination of spinach and peas creates a balanced dish, offering both earthiness and sweetness. The cumin adds a warm, aromatic depth that perfectly complements the vibrant greens, while the fresh lemon juice elevates the soup with a zesty finish. It’s an easy-to-make, healthful meal that brings the best of spring produce to your table. Whether served as a light lunch or a nutritious starter, this soup is a great way to nourish your body and enjoy the flavors of the season.

Leek and Cabbage Soup

Leek and Cabbage Soup is a hearty yet light soup that combines the sweet, mild flavor of leeks with the earthy, slightly peppery taste of cabbage. This soup is filled with spring vegetables and offers a nourishing bowl of comfort. With the addition of garlic and herbs, it becomes a flavorful and satisfying meal that works wonderfully as a light lunch or dinner. The cabbage provides great texture and the leeks add a savory depth to the broth.

Ingredients:

• 1 tablespoon olive oil
• 2 leeks, cleaned and sliced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 2 cups cabbage, chopped
• 1/2 teaspoon dried thyme
• 1/4 teaspoon ground black pepper
• Salt, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the leeks and cook for about 5 minutes, until softened.
2. Add the garlic and cook for another minute, until fragrant.
3. Stir in the chopped cabbage and cook for 3-4 minutes until slightly wilted.
4. Add the vegetable broth, thyme, and black pepper. Bring the soup to a boil, then reduce the heat and simmer for 15-20 minutes, until the cabbage is tender.
5. Season with salt to taste.
6. Serve the soup hot, garnished with fresh parsley.

Leek and Cabbage Soup is a wonderfully light and flavorful dish that brings together two classic vegetables in a simple yet satisfying way. The leeks lend a mild sweetness to the soup, while the cabbage provides both texture and a slightly peppery flavor. The broth is light but rich in flavor, thanks to the combination of garlic and thyme. Perfect for spring, this soup feels both nourishing and refreshing. Whether served as a light lunch or a comforting side dish, it’s an ideal choice for those seeking a wholesome, vegetable-packed meal. The fresh parsley garnish adds a touch of brightness, rounding out the soup’s flavors beautifully.

Asparagus and Lemon Soup

Asparagus and Lemon Soup is a vibrant, light, and refreshing spring dish that brings together the natural sweetness of asparagus and the bright, zesty flavor of lemon. Perfect for the season, this soup is a celebration of fresh, green vegetables and herbs, creating a delicate balance of savory and citrusy flavors. The addition of lemon gives the soup an extra layer of freshness, making it an ideal choice for a healthy, uplifting meal.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 bunch fresh asparagus, chopped
• 4 cups vegetable broth
• 1/2 teaspoon dried thyme
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• Salt and pepper, to taste
• Fresh parsley or chives, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and cook for about 5 minutes, until softened.
2. Add the garlic and asparagus, cooking for another 3-4 minutes until the asparagus starts to soften.
3. Pour in the vegetable broth and thyme, and bring the mixture to a boil. Reduce the heat and simmer for about 10 minutes, until the asparagus is tender.
4. Use an immersion blender or regular blender to puree the soup until smooth.
5. Stir in the lemon zest and fresh lemon juice, then season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley or chives.

Asparagus and Lemon Soup is a light, flavorful dish that captures the essence of spring. The sweetness of asparagus combines perfectly with the bright acidity of lemon, creating a soup that’s fresh and invigorating. The earthy flavor of asparagus is enhanced by the aromatic thyme, while the lemon adds a delightful tang to the broth. This soup is perfect for a spring lunch or a light starter for a dinner, offering both refreshing and nourishing qualities. It’s easy to make, healthy, and bursting with seasonal flavors, making it a wonderful addition to your spring meal repertoire.

Cucumber and Mint Soup

Cucumber and Mint Soup is a cool, refreshing soup perfect for warm spring days. The mild, crisp taste of cucumbers pairs beautifully with the cool, aromatic notes of fresh mint, creating a light yet flavorful dish. This soup is ideal for those looking for a nutritious, hydrating meal that’s easy to make and perfect for hot weather. Its cool, smooth texture and subtle flavors make it an excellent appetizer or light lunch.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 large cucumbers, peeled and chopped
• 1/2 cup fresh mint leaves, chopped
• 2 cups vegetable broth
• 1 tablespoon fresh lemon juice
• Salt and pepper, to taste
• Greek yogurt (optional, for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and cook for about 5 minutes, until softened.
2. Add the cucumbers and cook for an additional 3 minutes.
3. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and simmer for about 10 minutes, until the cucumbers are tender.
4. Stir in the chopped mint and remove from heat. Allow the soup to cool slightly before blending.
5. Use an immersion blender or regular blender to puree the soup until smooth.
6. Stir in the lemon juice, then season with salt and pepper to taste.
7. Serve the soup cold, garnished with a dollop of Greek yogurt if desired.

Cucumber and Mint Soup is a beautifully light and refreshing dish that is perfect for warmer weather. The crisp, refreshing cucumber paired with the cool mint offers a delightful contrast, while the lemon juice adds a zesty kick. This soup is not only easy to prepare but also incredibly hydrating, making it a great choice for staying cool and refreshed. Whether served chilled as a starter or enjoyed on its own as a light meal, this soup embodies the essence of spring with its bright, invigorating flavors. It’s a great way to enjoy seasonal produce and cool off during sunny days.

Pea, Spinach, and Mint Soup

Pea, Spinach, and Mint Soup is a vibrant, green soup that combines the sweetness of peas with the fresh, earthy flavor of spinach and the aromatic coolness of mint. This soup is a nutrient-packed dish that is both light and hearty, making it an excellent choice for a spring lunch or dinner. With its smooth texture and fresh flavors, this soup feels like a revitalizing embrace for your body and soul, perfect for spring’s abundant greens.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 cups fresh peas (or frozen)
• 3 cups fresh spinach
• 1/4 cup fresh mint leaves, chopped
• 4 cups vegetable broth
• Salt and pepper, to taste
• Fresh lemon juice, to taste
• Fresh mint, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and cook for about 5 minutes until softened.
2. Add the garlic and cook for another minute, until fragrant.
3. Stir in the peas and cook for 3-4 minutes before adding the spinach. Cook for another 2-3 minutes until the spinach wilts down.
4. Pour in the vegetable broth, bring the mixture to a boil, then reduce to a simmer for about 10 minutes, until the peas are tender.
5. Stir in the chopped mint and remove from heat. Let the soup cool slightly before blending.
6. Use an immersion blender or regular blender to puree the soup until smooth.
7. Season with salt, pepper, and fresh lemon juice to taste.
8. Serve the soup hot or cold, garnished with fresh mint.

Pea, Spinach, and Mint Soup is a beautifully vibrant, fresh dish that captures the essence of spring’s bounty. The sweetness of the peas complements the earthiness of spinach, while the mint adds a refreshing, aromatic touch. The soup is both nourishing and light, offering a smooth texture with a burst of green goodness. The added lemon juice brightens the flavor, making it an uplifting and revitalizing dish. Whether enjoyed warm or chilled, this soup is perfect for spring, delivering a burst of freshness and flavor in every spoonful. It’s an easy, nutritious, and delicious way to embrace the flavors of the season.

Carrot and Ginger Soup

Carrot and Ginger Soup is a flavorful and warming dish that combines the natural sweetness of carrots with the spicy, aromatic kick of ginger. This vibrant soup is perfect for spring, as it balances the earthiness of carrots with the zingy heat of fresh ginger. The addition of a touch of cream or coconut milk makes it rich and smooth, while the ginger adds a rejuvenating warmth. It’s a healthy and invigorating soup that’s easy to prepare and perfect for those looking for a nutrient-packed dish.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 3 large carrots, peeled and chopped
• 1-inch piece of fresh ginger, peeled and grated
• 3 cups vegetable broth
• 1/2 cup coconut milk (or heavy cream)
• Salt and pepper, to taste
• Fresh cilantro, for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes until softened.
2. Add the grated ginger and cook for another 2 minutes until fragrant.
3. Stir in the chopped carrots and cook for 3-4 minutes, allowing the flavors to meld.
4. Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and simmer for about 20 minutes, until the carrots are tender.
5. Use an immersion blender or a regular blender to puree the soup until smooth.
6. Stir in the coconut milk (or cream) and season with salt and pepper to taste.
7. Serve the soup hot, garnished with fresh cilantro if desired.

Carrot and Ginger Soup is a beautifully aromatic and healthy dish that provides both sweetness and warmth. The carrots bring a natural, comforting sweetness to the soup, while the ginger offers a spicy zing that invigorates the senses. The coconut milk (or cream) adds a smooth richness, balancing out the flavors and making the soup feel luxurious without being heavy. Perfect for a light meal, it’s an excellent choice for anyone looking to enjoy a flavorful yet nutritious dish. With its bright color and vibrant taste, this soup is sure to bring the perfect dose of spring into your kitchen.

Zucchini and Basil Soup

Zucchini and Basil Soup is a simple yet refreshing springtime dish that highlights the delicate flavor of zucchini, complemented by the aromatic freshness of basil. This soup is light, creamy (without being heavy), and packed with fresh flavors. It’s a perfect dish to enjoy when zucchini is in season, offering a nourishing yet low-calorie meal. The basil adds a refreshing touch that enhances the overall brightness of the soup, making it a satisfying and wholesome option.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 medium zucchinis, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup fresh basil leaves, chopped
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes, until softened.
2. Add the minced garlic and cook for another minute, until fragrant.
3. Stir in the chopped zucchinis and cook for 3-4 minutes, allowing the flavors to blend.
4. Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and simmer for about 10-15 minutes, until the zucchinis are tender.
5. Use an immersion blender or regular blender to puree the soup until smooth.
6. Stir in the chopped basil and season with salt and pepper to taste.
7. Serve the soup hot, garnished with fresh basil leaves.

Zucchini and Basil Soup is a light, flavorful dish that embodies the freshness of spring. The zucchini provides a delicate base for the soup, while the basil adds an herbaceous, aromatic note that elevates the overall flavor. The creamy texture makes it feel indulgent, yet it remains light and refreshing, making it ideal for a spring lunch or light dinner. The soup is full of nutrients, offering a satisfying and healthy meal that’s quick and easy to prepare. It’s a great way to enjoy the flavors of seasonal produce, with the bright, fresh taste of basil bringing a touch of warmth to the cooler days of spring.

Tomato and Roasted Bell Pepper Soup

Tomato and Roasted Bell Pepper Soup is a rich, smoky, and slightly sweet soup that blends the natural acidity of tomatoes with the smoky depth of roasted bell peppers. This soup is a comforting yet refreshing dish, ideal for spring when tomatoes and bell peppers are in season. The roasting process intensifies the peppers’ flavor, while the tomatoes bring a fresh, tangy contrast. It’s a satisfying and easy-to-make soup that’s full of flavor and perfect for any time of the day.

Ingredients:

• 1 tablespoon olive oil
• 2 large tomatoes, chopped
• 2 red bell peppers, roasted and peeled
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• Fresh basil or parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes until softened.
2. Add the minced garlic and cook for another minute, until fragrant.
3. Stir in the chopped tomatoes, roasted bell peppers, and smoked paprika. Cook for 5 minutes to let the flavors blend.
4. Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and simmer for about 15 minutes, allowing the vegetables to soften and the flavors to meld.
5. Use an immersion blender or regular blender to puree the soup until smooth.
6. Season with salt and pepper to taste.
7. Serve the soup hot, garnished with fresh basil or parsley.

Tomato and Roasted Bell Pepper Soup is a heartwarming dish that brings together the sweetness of roasted bell peppers and the acidity of fresh tomatoes. The smoky paprika enhances the depth of the roasted peppers, giving the soup a rich, savory flavor. The smooth texture is comforting, while the vibrant color makes it as visually appealing as it is delicious. This soup is a perfect choice for a spring meal when you want something satisfying yet fresh. It’s quick to make, packed with flavor, and the added herbs bring an extra layer of freshness to complete this delightful dish.

Spinach and Leek Soup

Spinach and Leek Soup is a simple, healthy, and flavorful dish that features the mild, sweet flavor of leeks paired with the earthy richness of fresh spinach. This soup is a wonderful way to enjoy the freshness of spring greens while keeping things light and nourishing. The leek provides a soft, delicate base for the soup, while the spinach adds a burst of color and nutrients. With its creamy texture and mild flavor, this soup is perfect for a light lunch or as an accompaniment to a larger meal.

Ingredients:

• 1 tablespoon olive oil
• 2 medium leeks, cleaned and sliced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 4 cups fresh spinach
• Salt and pepper, to taste
• Fresh lemon juice, to taste
• Fresh herbs (such as parsley or thyme), for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the sliced leeks and cook for about 5 minutes until softened.
2. Add the minced garlic and cook for another minute, until fragrant.
3. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for about 10 minutes to allow the flavors to meld.
4. Stir in the fresh spinach and cook for an additional 3-4 minutes, until wilted.
5. Use an immersion blender or regular blender to puree the soup until smooth.
6. Season with salt, pepper, and fresh lemon juice to taste.
7. Serve hot, garnished with fresh herbs.

Spinach and Leek Soup is a beautifully mild yet flavorful dish, perfect for spring when greens are abundant. The leeks add a subtle sweetness, while the spinach provides a rich, earthy flavor that makes the soup feel wholesome and nourishing. The smooth texture and fresh herbs add an extra touch of spring to each spoonful, making it a light yet satisfying meal. The soup is easy to prepare, healthy, and packed with nutrients, making it an excellent choice for anyone looking for a rejuvenating, green-packed dish.

Sweet Pea and Mint Soup

Sweet Pea and Mint Soup is a fresh, vibrant, and invigorating soup that combines the natural sweetness of peas with the cool, refreshing flavor of mint. This springtime soup is as light as it is flavorful, making it a perfect choice for those looking for a refreshing dish to enjoy during warmer days. The creamy texture of the peas is complemented by the aromatic mint, creating a soup that’s both soothing and uplifting.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cups fresh or frozen peas
• 3 cups vegetable broth
• 1/4 cup fresh mint leaves, chopped
• Salt and pepper, to taste
• 1 tablespoon fresh lemon juice
• Fresh mint leaves, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes, until softened.
2. Stir in the peas and cook for 2-3 minutes, allowing them to heat through.
3. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for about 10 minutes, until the peas are tender.
4. Remove the soup from heat and stir in the chopped mint.
5. Use an immersion blender or regular blender to puree the soup until smooth.
6. Stir in the lemon juice and season with salt and pepper to taste.
7. Serve hot, garnished with fresh mint leaves.

Sweet Pea and Mint Soup is a light, refreshing, and nutrient-rich dish that embodies the flavors of spring. The sweetness of the peas combined with the coolness of mint creates a harmonious balance of flavors, making this soup a treat for the senses. The creamy texture, thanks to the peas, provides a satisfying base, while the mint adds an invigorating touch. It’s a quick, easy-to-make soup that is perfect for a light lunch or a pre-dinner appetizer. The bright flavors and fresh ingredients make it a delightful, feel-good dish to enjoy in the spring months.

Fennel and Potato Soup

Fennel and Potato Soup is a smooth, creamy soup that combines the delicate, slightly licorice-like flavor of fennel with the comforting richness of potatoes. This soup is a great way to introduce fennel into your meals, as its unique flavor is softened by the creamy texture of potatoes. Perfect for spring, this soup is hearty without being too heavy, and it offers a wonderful balance of flavors, making it a great choice for a light dinner or lunch.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 medium potatoes, peeled and chopped
• 1 bulb fennel, trimmed and chopped
• 4 cups vegetable broth
• Salt and pepper, to taste
• Fresh parsley or fennel fronds, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes until softened.
2. Add the chopped potatoes and fennel, cooking for another 5 minutes to let the vegetables meld together.
3. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for about 20 minutes, until the potatoes and fennel are tender.
4. Use an immersion blender or regular blender to puree the soup until smooth.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley or fennel fronds.

Fennel and Potato Soup is a rich, creamy dish that combines the subtle sweetness of fennel with the earthy heartiness of potatoes. The result is a smooth, comforting soup that’s perfect for those cool spring evenings. The fennel’s unique flavor adds a surprising twist to the traditional potato soup, giving it a refreshing, aromatic depth. It’s a simple, yet satisfying soup that’s easy to prepare and full of spring flavors. Whether served as a light lunch or a hearty starter, this soup is a great way to enjoy the bounty of fresh, seasonal vegetables in a comforting and delicious form.

Asparagus and Lemon Soup

Asparagus and Lemon Soup is a refreshing and tangy springtime dish that perfectly captures the essence of the season. The bright, grassy flavor of fresh asparagus is enhanced by the zing of lemon, creating a light and aromatic soup. This soup is perfect for those looking to embrace the flavors of spring with a refreshing, nutrient-dense dish. The addition of a touch of cream or coconut milk gives the soup a smooth and velvety texture, while the lemon adds a burst of freshness.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 bunch asparagus, trimmed and chopped
• 2 cups vegetable broth
• 1/2 cup cream or coconut milk
• Zest and juice of 1 lemon
• Salt and pepper, to taste
• Fresh parsley or chives, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes, until softened.
2. Add the chopped asparagus and cook for another 3-4 minutes, allowing it to lightly brown.
3. Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and simmer for 10-15 minutes, until the asparagus is tender.
4. Use an immersion blender or regular blender to puree the soup until smooth.
5. Stir in the cream or coconut milk, and add the lemon zest and juice. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley or chives.

Asparagus and Lemon Soup is a bright, fresh dish that highlights the delicate flavor of asparagus while adding a touch of citrusy brightness with lemon. This soup is not only light and nutritious but also incredibly flavorful, making it a perfect choice for a springtime meal. The smooth and velvety texture makes each spoonful comforting, while the lemon offers a refreshing, tangy contrast to the richness of the cream or coconut milk. Whether enjoyed as a starter or a main course, this soup is sure to be a crowd-pleaser that celebrates the season’s best produce.

Pea and Fennel Soup

Pea and Fennel Soup is a light, vibrant soup that combines the natural sweetness of peas with the subtle aniseed flavor of fennel. The fresh peas offer a burst of sweetness, while the fennel adds a refreshing, aromatic note that enhances the overall flavor of the soup. This spring-inspired dish is both light and satisfying, with a smooth texture that makes it easy to enjoy. The combination of peas and fennel creates a well-balanced soup that’s perfect for a healthy, seasonal meal.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 bulb fennel, trimmed and chopped
• 2 cups fresh or frozen peas
• 4 cups vegetable broth
• Salt and pepper, to taste
• Fresh dill or fennel fronds, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes until softened.
2. Add the chopped fennel and cook for an additional 5 minutes, until it begins to soften.
3. Stir in the peas and cook for 3-4 minutes, allowing them to heat through.
4. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for about 10 minutes, until the peas and fennel are tender.
5. Use an immersion blender or regular blender to puree the soup until smooth.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh dill or fennel fronds.

Pea and Fennel Soup is a light, refreshing, and nutrient-packed dish that showcases the best of spring produce. The sweetness of the peas and the mild, aromatic fennel come together to create a balanced and flavorful soup. The smooth texture adds comfort, while the fresh herbs offer a lovely finishing touch. Whether you use fresh peas or frozen, this soup is an easy way to enjoy the flavors of the season. It’s a healthy, wholesome option that’s perfect for a light lunch or a pre-dinner appetizer.

Cucumber and Yogurt Soup

Cucumber and Yogurt Soup is a cool, creamy, and refreshing soup that is ideal for warm spring days. The crisp, refreshing flavor of cucumbers is paired with the tangy richness of yogurt, creating a soup that is both light and satisfying. The addition of fresh herbs like dill and mint elevates the flavor profile, making it a perfect choice for those seeking a chilled soup to enjoy during the warmer months. This soup is not only delicious but also full of probiotics and healthy ingredients.

Ingredients:

• 2 large cucumbers, peeled and chopped
• 1 cup plain Greek yogurt
• 1 tablespoon olive oil
• 1/2 cup fresh mint leaves
• 1/2 cup fresh dill leaves
• 1 tablespoon lemon juice
• Salt and pepper, to taste
• Water, as needed for desired consistency

Instructions:

1. Place the chopped cucumbers, Greek yogurt, olive oil, mint, and dill in a blender or food processor.
2. Blend until smooth, adding water as needed to reach your desired consistency.
3. Stir in the lemon juice and season with salt and pepper to taste.
4. Chill the soup in the refrigerator for at least 1 hour before serving.
5. Serve cold, garnished with additional fresh mint or dill if desired.

Cucumber and Yogurt Soup is a cooling, refreshing dish perfect for the warmer spring months. The combination of crisp cucumbers and tangy yogurt creates a light, creamy base, while the fresh mint and dill provide a burst of herbaceous flavor that brightens the soup. The soup is incredibly easy to prepare and can be made ahead of time, making it an ideal choice for a simple, healthy meal. Whether served as a light lunch, a snack, or a side dish, this soup is sure to offer a refreshing and nutritious option for your spring table.

Note: More recipes are coming soon!