32+ Flavorful Spring Vegetable Soup Mix Recipes to Celebrate the Season

Spring brings an abundance of fresh, vibrant vegetables, perfect for creating light yet hearty soups that are both nourishing and delicious.

Whether you’re looking for a comforting dish after a long winter or simply want to embrace the season’s bounty, a vegetable soup mix is the perfect way to showcase spring’s most flavorful produce.

From crisp peas and asparagus to tender leeks and leafy greens, these soups can be as simple or as complex as you desire.

In this article, we’ve compiled over 32 delightful spring vegetable soup mix recipes that will satisfy your cravings for something fresh, light, and full of flavor.

These soups are not only packed with essential nutrients, but they also bring the vibrant colors and tastes of the season straight to your table.

32+ Flavorful Spring Vegetable Soup Mix Recipes to Celebrate the Season

With spring’s bounty of fresh vegetables, there’s no better time to explore new and exciting ways to enjoy nutritious and flavorful soups.

From zesty pea and mint soups to creamy asparagus blends, the options are endless when it comes to spring vegetable soup mixes.

These recipes offer something for everyone—whether you’re seeking a quick, light lunch or a hearty meal that can be enjoyed for days.

By embracing the season’s best ingredients, these soups provide not only nourishment but also a delicious way to celebrate the flavors of spring.

So, grab your fresh veggies, get cooking, and enjoy the taste of spring in every spoonful!

Spring Vegetable Medley Soup

This vibrant spring vegetable soup features a blend of fresh seasonal vegetables such as peas, carrots, potatoes, and asparagus, simmered in a light vegetable broth. It’s the perfect way to showcase the freshness of spring produce, providing a refreshing and nutritious meal.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 carrots, peeled and sliced
• 2 potatoes, peeled and diced
• 1 cup fresh asparagus, chopped
• 1 cup green peas (fresh or frozen)
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add diced onion and cook until soft and translucent, about 5 minutes.
2. Add sliced carrots, diced potatoes, and chopped asparagus. Cook for another 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and add dried thyme, bay leaf, salt, and pepper. Stir to combine.
4. Bring the soup to a simmer and cook for about 15-20 minutes, until the vegetables are tender.
5. Add the green peas and simmer for an additional 5 minutes.
6. Remove the bay leaf and adjust seasoning if necessary.
7. Serve the soup hot, garnished with fresh parsley.

This Spring Vegetable Medley Soup is a delightful dish that celebrates the essence of fresh, seasonal produce. The combination of carrots, potatoes, peas, and asparagus creates a satisfying and healthy meal perfect for any occasion. The light vegetable broth enhances the flavors without overpowering the delicate sweetness of the spring vegetables, making this soup an ideal choice for a comforting yet refreshing meal.

Creamy Spring Vegetable Soup

A rich and creamy soup filled with the best spring vegetables, this recipe uses cauliflower, spinach, and leeks to create a smooth and velvety texture. It’s a wholesome, comforting soup that brings together the earthy flavors of the season.

Ingredients:

• 2 tablespoons butter
• 1 leek, cleaned and sliced
• 1 small head of cauliflower, cut into florets
• 2 cups spinach, roughly chopped
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh chives for garnish

Instructions:

1. In a large pot, melt butter over medium heat. Add the sliced leek and cook until soft and fragrant, about 5 minutes.
2. Add the cauliflower florets and cook for another 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring the soup to a boil. Lower the heat and let it simmer for 15 minutes, or until the cauliflower is tender.
4. Add the spinach and cook for an additional 2 minutes until wilted.
5. Use an immersion blender to puree the soup until smooth and creamy. Alternatively, blend the soup in batches in a countertop blender.
6. Stir in the heavy cream and garlic powder. Season with salt and pepper to taste.
7. Ladle the soup into bowls and garnish with freshly chopped chives.

This Creamy Spring Vegetable Soup offers the perfect balance of smooth texture and vibrant flavors, making it an excellent choice for a cozy spring meal. The cauliflower provides a base of creaminess, while the spinach adds a fresh, green flavor that pairs perfectly with the richness of the heavy cream. The delicate, aromatic leeks and garlic powder elevate the dish, making every spoonful a delight. This soup is ideal for those who crave a luxurious, wholesome dish that’s easy to prepare.

Spring Vegetable Soup with Lemon and Dill

Brighten your day with this zesty spring vegetable soup, featuring fresh zucchini, green beans, and baby potatoes. The addition of lemon and dill gives the soup a refreshing burst of flavor, making it the perfect light, healthy dish for a warm spring afternoon.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 zucchini, sliced
• 1 cup green beans, trimmed and chopped
• 2 small potatoes, diced
• 4 cups vegetable broth
• 1 tablespoon lemon juice
• 1 teaspoon fresh dill, chopped
• Salt and pepper to taste
• Lemon zest for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the zucchini, green beans, and potatoes to the pot, and sauté for 5 minutes.
3. Pour in the vegetable broth and bring the soup to a boil. Once boiling, lower the heat and let it simmer for 15-20 minutes, or until the potatoes are tender.
4. Stir in the lemon juice and chopped dill. Season with salt and pepper to taste.
5. Remove from heat and ladle into bowls.
6. Garnish each bowl with a sprinkle of lemon zest and extra dill if desired.

This Spring Vegetable Soup with Lemon and Dill brings a burst of brightness to your table. The fresh, light vegetables are perfectly complemented by the tangy lemon and aromatic dill, making this soup an ideal option for those looking for a refreshing and healthy meal. The balance of flavors makes it a wonderful addition to any spring gathering or a simple, nourishing lunch. Whether enjoyed on a warm day or as a light dinner, this soup is sure to lift your spirits with its fresh and tangy profile.

Asparagus and Pea Spring Soup

This light and creamy asparagus and pea soup brings out the best of spring’s green produce. With a delicate base of sautéed onions and garlic, this soup features fresh asparagus and peas, creating a creamy, comforting dish that’s full of flavor and nutrition. It’s a simple yet sophisticated way to celebrate the season.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bunch asparagus, trimmed and cut into pieces
• 2 cups fresh peas (or frozen)
• 4 cups vegetable broth
• 1/2 cup heavy cream
• 1 teaspoon fresh lemon juice
• Salt and pepper to taste
• Fresh basil or mint for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, cooking until soft and fragrant, about 5 minutes.
2. Add the chopped asparagus and cook for another 3-4 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring the soup to a boil. Reduce the heat and let it simmer for 10 minutes, or until the asparagus is tender.
4. Add the peas and continue simmering for an additional 3-4 minutes.
5. Use an immersion blender to puree the soup until smooth and creamy. If you prefer a chunky texture, blend just half of the soup.
6. Stir in the heavy cream and lemon juice. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh basil or mint leaves.

This Asparagus and Pea Spring Soup is a light, flavorful way to enjoy the best of the season’s produce. The creamy texture pairs perfectly with the bright, green flavors of asparagus and peas, while the subtle hint of lemon adds a refreshing twist. It’s an easy and elegant dish that works well as a starter for a spring dinner or as a nourishing lunch. This soup is full of vibrant, healthy ingredients that come together to create a satisfying meal that’s both comforting and fresh.

Carrot and Leek Spring Soup

This sweet and savory carrot and leek soup is a vibrant, velvety dish perfect for welcoming spring. The natural sweetness of the carrots combines beautifully with the mild, earthy flavor of leeks, creating a balanced and comforting soup. It’s a fantastic choice for a light meal that feels like a warm hug.

Ingredients:

• 1 tablespoon olive oil
• 1 leek, cleaned and sliced
• 4 large carrots, peeled and chopped
• 2 potatoes, peeled and diced
• 4 cups vegetable broth
• 1/2 teaspoon ground ginger
• 1/2 teaspoon cumin
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the sliced leek and sauté until softened, about 5 minutes.
2. Add the chopped carrots and diced potatoes, cooking for another 5 minutes, stirring occasionally.
3. Pour in the vegetable broth, ground ginger, and cumin. Stir to combine.
4. Bring the soup to a boil, then reduce the heat and simmer for 20 minutes, or until the vegetables are tender.
5. Use an immersion blender to puree the soup until smooth, or blend in batches in a countertop blender.
6. Season with salt and pepper to taste, and serve hot.
7. Garnish with fresh thyme sprigs for a touch of herbal flavor.

This Carrot and Leek Spring Soup offers a sweet yet savory experience, bringing together the natural flavors of two quintessential spring vegetables. The aromatic spices, like ginger and cumin, complement the sweetness of the carrots, while the earthy leeks add depth. Pureed to a smooth, creamy texture, this soup is both comforting and satisfying. It’s perfect as a stand-alone dish or paired with crusty bread for a more filling meal. A bowl of this soup is a wonderful way to embrace the freshness and warmth of spring.

Spinach and Potato Spring Soup

A hearty yet refreshing spring soup, this recipe combines tender potatoes and fresh spinach for a comforting, nutrient-packed meal. The creamy texture of the potatoes is balanced by the earthy flavor of spinach, and the addition of garlic and lemon brightens the dish, making it a perfect choice for a light but filling lunch.

Ingredients:

• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 4 medium potatoes, peeled and diced
• 4 cups vegetable broth
• 4 cups fresh spinach, chopped
• 1 tablespoon fresh lemon juice
• Salt and pepper to taste
• Crumbled feta or Parmesan cheese for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
2. Add the diced potatoes and vegetable broth to the pot. Bring the soup to a boil, then reduce the heat and let it simmer for about 15 minutes, or until the potatoes are tender.
3. Add the chopped spinach to the pot and cook for an additional 2-3 minutes, until wilted.
4. Use an immersion blender to blend the soup until smooth, or blend in batches if using a countertop blender.
5. Stir in the fresh lemon juice, and season with salt and pepper to taste.
6. Serve the soup hot, garnished with crumbled feta or Parmesan cheese.

This Spinach and Potato Spring Soup is a beautifully simple yet nourishing dish. The creamy texture from the potatoes complements the freshness of the spinach, and the lemon adds just the right amount of brightness. This soup is ideal for a light spring lunch or dinner and is wonderfully versatile. Whether served on its own or paired with a fresh salad, it’s a delicious and healthy choice that celebrates the flavors of the season. The option of adding cheese gives it an extra layer of richness, making it an even more satisfying meal.

Zucchini and Mint Spring Soup

This light and refreshing zucchini and mint soup captures the essence of spring with its bright, herbal flavor. The mild sweetness of zucchini is enhanced by fresh mint, making it the perfect balance of flavors for a revitalizing soup that’s both creamy and invigorating.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 4 medium zucchinis, chopped
• 2 cups vegetable broth
• 1/4 cup fresh mint leaves, chopped
• 1/2 cup Greek yogurt
• Salt and pepper to taste
• Fresh mint sprigs for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
2. Add the chopped zucchinis to the pot and cook for another 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring the soup to a boil. Lower the heat and let it simmer for 10-15 minutes, until the zucchini is tender.
4. Remove from heat and stir in the chopped fresh mint.
5. Use an immersion blender to puree the soup until smooth, or blend in batches if using a countertop blender.
6. Stir in the Greek yogurt to add creaminess, then season with salt and pepper to taste.
7. Serve hot, garnished with fresh mint sprigs.

This Zucchini and Mint Spring Soup is a light yet flavorful dish that perfectly embodies the season’s fresh produce. The combination of zucchini and mint creates a subtle, aromatic flavor profile that is both cooling and satisfying. The addition of Greek yogurt brings richness without overwhelming the dish. This soup is ideal for a spring brunch, light lunch, or as a starter for dinner. Its refreshing taste and creamy texture make it a perfect choice for those looking to enjoy a healthy, rejuvenating meal.

Spring Leek and Potato Soup

A comforting and creamy soup, the combination of leeks and potatoes is a classic that shines in the spring. This soup offers the perfect balance of earthy leeks, creamy potatoes, and fresh herbs, making it a satisfying and wholesome meal.

Ingredients:

• 2 tablespoons butter
• 2 leeks, cleaned and sliced
• 4 large potatoes, peeled and diced
• 4 cups vegetable broth
• 1/2 cup cream
• 1 teaspoon fresh thyme, chopped
• Salt and pepper to taste
• Chives or parsley for garnish

Instructions:

1. In a large pot, melt butter over medium heat. Add the sliced leeks and sauté until soft and fragrant, about 5 minutes.
2. Add the diced potatoes and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the potatoes are tender.
3. Use an immersion blender to blend the soup until smooth and creamy. If using a countertop blender, blend in batches.
4. Stir in the cream and fresh thyme. Season with salt and pepper to taste.
5. Ladle the soup into bowls and garnish with freshly chopped chives or parsley.

This Spring Leek and Potato Soup is a perfect blend of simple ingredients that create a rich, creamy dish. The leeks provide a subtle sweetness, while the potatoes offer comfort and heartiness. The fresh thyme adds an aromatic touch, making each spoonful an experience of spring’s best flavors. This soup is a great option for a cozy lunch or as a side dish for dinner. Its smooth, velvety texture is sure to be a hit with anyone looking for a comforting yet light meal.

Spring Vegetable and Barley Soup

This wholesome soup combines the goodness of spring vegetables like carrots, peas, and asparagus with the earthy texture of barley. The addition of herbs like rosemary and thyme brings out the flavors of the vegetables, making this soup a filling and nutritious choice for a light, balanced meal.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, peeled and sliced
• 1 cup fresh peas (or frozen)
• 1 bunch asparagus, chopped
• 1/2 cup barley
• 4 cups vegetable broth
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the sliced carrots and cook for an additional 3-4 minutes.
3. Pour in the vegetable broth, followed by the barley, peas, and chopped asparagus. Stir in the rosemary and thyme.
4. Bring the soup to a boil, then reduce the heat and let it simmer for 30-35 minutes, or until the barley is tender and the vegetables are cooked through.
5. Season with salt and pepper to taste.
6. Serve the soup hot, garnished with fresh parsley.

This Spring Vegetable and Barley Soup is a hearty, nourishing option that showcases the best of spring vegetables in a satisfying and filling way. The barley adds a wonderful texture that complements the tender vegetables, while the rosemary and thyme bring depth to the flavor profile. Whether enjoyed as a light meal on its own or paired with a side of crusty bread, this soup is a wholesome and flavorful choice. It’s perfect for anyone looking for a balanced, nutritious dish that’s packed with seasonal ingredients.

Sweet Pea and Spinach Spring Soup

This vibrant soup brings the sweetness of fresh peas and the earthiness of spinach together in a delicate, green dish. The combination of peas and spinach, blended into a creamy, yet light soup, makes it a perfect option for a refreshing spring meal that is as nutritious as it is delicious.

Ingredients:

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

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking until softened, about 5 minutes.
2. Add the peas and vegetable broth to the pot. Bring the soup to a boil, then reduce the heat and simmer for 10-15 minutes, until the peas are tender.
3. Stir in the fresh spinach and cook for another 2-3 minutes, until wilted.
4. Use an immersion blender to puree the soup until smooth and creamy. If using a countertop blender, blend in batches.
5. Stir in the coconut milk or cream for added richness, and season with salt and pepper to taste.
6. Serve hot, garnished with fresh mint leaves for a refreshing burst of flavor.

The Sweet Pea and Spinach Spring Soup is a fresh and revitalizing dish that brings together the natural sweetness of peas and the vibrant, earthy flavor of spinach. The creamy texture from the coconut milk makes this soup both satisfying and smooth, while the mint adds a delightful burst of spring freshness. This soup is perfect for a light lunch or dinner and pairs wonderfully with a slice of rustic bread. It’s a delicious and wholesome way to celebrate the flavors of the season while enjoying a nutrient-packed meal.

Roasted Tomato and Basil Spring Soup

This roasted tomato and basil soup takes the classic combination of tomatoes and basil to new heights by roasting the tomatoes first, intensifying their flavor. This vibrant, velvety soup is perfect for enjoying during the spring season, with its bright, herbaceous taste that is comforting yet refreshing.

Ingredients:

• 4 cups cherry or Roma tomatoes, halved
• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup fresh basil, chopped
• 1/2 cup cream or coconut milk
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Place the halved tomatoes on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 25-30 minutes, or until the tomatoes are soft and slightly caramelized.
2. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened, about 5 minutes.
3. Add the roasted tomatoes and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 10 minutes to allow the flavors to meld together.
4. Use an immersion blender to puree the soup until smooth. If using a countertop blender, blend in batches.
5. Stir in the chopped fresh basil and cream or coconut milk for a rich, velvety texture. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh basil leaves.

This Roasted Tomato and Basil Spring Soup offers a perfect balance of smoky, roasted tomato flavor and the aromatic freshness of basil. The roasting process enhances the tomatoes’ sweetness and deepens their flavor, making this soup rich and comforting. The creamy finish adds a smooth, satisfying texture, while the fresh basil provides an unmistakable spring essence. This soup is ideal for a cozy lunch or as a starter for a spring dinner gathering. It’s simple to prepare, yet full of vibrant flavors that make it a true spring classic.

Spring Onion and Potato Soup

This rustic yet creamy spring onion and potato soup combines the mild sweetness of spring onions with the hearty richness of potatoes. This nourishing and simple soup makes a delightful spring meal, filled with both comfort and freshness.

Ingredients:

• 2 tablespoons butter
• 4 spring onions, chopped (reserve some green tops for garnish)
• 3 large potatoes, peeled and diced
• 4 cups vegetable broth
• 1/2 cup heavy cream
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Melt butter in a large pot over medium heat. Add the chopped spring onions (both white and green parts) and sauté for about 5 minutes, until softened.
2. Add the diced potatoes and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes, or until the potatoes are tender.
3. Use an immersion blender to blend the soup until smooth. If you prefer a chunkier texture, blend half of the soup and leave the rest for a more rustic feel.
4. Stir in the heavy cream and season with salt and pepper to taste.
5. Serve hot, garnished with the reserved green tops of the spring onions and fresh parsley.

This Spring Onion and Potato Soup offers a comforting, creamy, and wholesome dish that brings the best of spring produce to your table. The sweetness of the spring onions adds a mild flavor that complements the rich, creamy texture of the potatoes. The addition of cream gives the soup an indulgent finish without being overwhelming. This dish is perfect for a light yet filling lunch or as a starter to a spring dinner. Its simplicity and freshness make it a perfect representation of the season’s flavors.

Carrot and Ginger Spring Soup

This vibrant soup combines the sweetness of carrots with the warm, spicy kick of ginger, making it a perfect dish to celebrate the season’s fresh flavors. The earthy carrots and aromatic ginger come together to create a well-balanced, nourishing soup that is as comforting as it is revitalizing.

Ingredients:

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

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
2. Add the chopped carrots, garlic, and grated ginger. Cook for an additional 3-4 minutes, stirring occasionally.
3. Pour in the vegetable broth, bringing the mixture to a boil. Reduce the heat and simmer for 20 minutes, or until the carrots are tender.
4. Use an immersion blender to puree the soup until smooth. If using a countertop blender, blend in batches.
5. Stir in the coconut milk or cream for added richness, and season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro.

This Carrot and Ginger Spring Soup is a flavorful, aromatic dish that combines the natural sweetness of carrots with the zing of ginger. The coconut milk adds creaminess, while the cilantro garnish brings a burst of freshness to each spoonful. This soup is perfect for those who enjoy a little spice alongside their seasonal vegetables, and it’s a great choice for a light yet hearty meal. The vibrant orange color and warm flavors make it a visually appealing and satisfying option for springtime dining.

Asparagus and Pea Spring Soup

Packed with fresh spring vegetables, this Asparagus and Pea Spring Soup is a delightful way to enjoy the season’s bounty. With its tender asparagus, sweet peas, and delicate herbal flavors, this soup is a light, refreshing choice that celebrates the essence of spring in every bite.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cups fresh peas (or frozen)
• 1 bunch asparagus, trimmed and chopped
• 4 cups vegetable broth
• 1/2 teaspoon fresh thyme leaves
• 1/4 cup heavy cream or coconut milk
• Salt and pepper to taste
• Fresh mint for garnish

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 peas and chopped asparagus to the pot. Sauté for an additional 3-4 minutes.
3. Pour in the vegetable broth and bring the soup to a boil. Reduce the heat and simmer for 10-15 minutes, until the vegetables are tender.
4. Stir in the fresh thyme leaves and blend the soup using an immersion blender until smooth. Alternatively, blend the soup in batches if using a countertop blender.
5. Stir in the heavy cream or coconut milk for a velvety texture. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh mint leaves.

The Asparagus and Pea Spring Soup offers a delicate yet flavorful taste of spring, with the sweetness of peas and the earthiness of asparagus shining through. The smooth texture and subtle infusion of thyme elevate the dish, while the creaminess from the coconut milk or cream makes it indulgent without being overly rich. This soup is perfect for a light lunch or dinner, and the fresh mint garnish adds a refreshing touch that complements the flavors. It’s a perfect way to embrace the freshness of the season in a healthy and satisfying way.

Spring Cabbage and Potato Soup

Spring cabbage and potatoes come together in this hearty yet light soup that is perfect for the season. The sweetness of cabbage and the creaminess of potatoes create a comforting soup with a subtle, earthy flavor that feels both rustic and refined.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 1/2 head green cabbage, shredded
• 3 large potatoes, peeled and diced
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1/2 cup cream or coconut milk
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes, until softened.
2. Add the shredded cabbage and diced potatoes to the pot. Stir and cook for another 3-4 minutes.
3. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for 20 minutes, or until the potatoes are tender.
4. Stir in the dried thyme and use an immersion blender to puree the soup until smooth, or blend in batches if using a countertop blender.
5. Stir in the cream or coconut milk for richness and season with salt and pepper to taste.
6. Serve hot, garnished with freshly chopped parsley.

This Spring Cabbage and Potato Soup is a wonderfully satisfying dish that highlights the flavors of early spring vegetables. The combination of cabbage and potatoes offers a mild, comforting base, while the creaminess from the coconut milk or cream adds a smooth, luxurious texture. The thyme and fresh parsley elevate the soup, bringing herbal freshness that complements the vegetables. It’s a perfect soup for a light lunch or a side dish to accompany a larger spring meal. Simple yet flavorful, this soup makes the most of the season’s offerings.

Zucchini and Lemon Spring Soup

This refreshing soup combines the mild taste of zucchini with the bright, zesty kick of lemon. It’s a light, revitalizing dish that celebrates the fresh flavors of spring, perfect for those warm days when you crave something light yet flavorful.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 medium zucchinis, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• Zest and juice of 1 lemon
• 1/4 cup heavy cream or coconut milk
• Salt and pepper to taste
• Fresh dill for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking until softened, about 5 minutes.
2. Add the chopped zucchini to the pot and cook for another 3-4 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring the soup to a boil. Reduce the heat and simmer for 10-12 minutes, until the zucchini is tender.
4. Use an immersion blender to blend the soup until smooth. If using a countertop blender, blend in batches.
5. Stir in the lemon zest and juice, followed by the cream or coconut milk. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh dill for a burst of flavor.

This Zucchini and Lemon Spring Soup is the perfect embodiment of spring’s fresh, bright flavors. The zucchini’s mild taste is beautifully complemented by the tangy, aromatic lemon, while the cream adds a luscious texture. Fresh dill enhances the soup with a subtle herbaceous note, making it the perfect light lunch or appetizer for any spring gathering. Its lightness and vibrancy will leave you feeling refreshed, yet satisfied, making it a must-try as the weather warms.

Broccoli and Leek Spring Soup

This savory soup pairs the earthy flavor of broccoli with the sweet, delicate taste of leeks. The result is a well-balanced, nutrient-packed dish that’s both hearty and light—ideal for welcoming spring’s new vegetables into your kitchen.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 leeks, cleaned and chopped (white and light green parts only)
• 3 cups broccoli florets
• 4 cups vegetable broth
• 1/2 cup cream or coconut milk
• Salt and pepper to taste
• Fresh chives for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and leeks, sautéing until softened, about 5 minutes.
2. Add the broccoli florets and cook for another 2-3 minutes.
3. Pour in the vegetable broth and bring the soup to a boil. Lower the heat and simmer for 10-15 minutes, until the broccoli is tender.
4. Use an immersion blender to puree the soup until smooth. If using a countertop blender, blend in batches.
5. Stir in the cream or coconut milk for a smooth, rich texture. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh chives.

Broccoli and Leek Spring Soup is a simple yet delicious way to enjoy two of spring’s finest vegetables. The subtle sweetness of the leeks pairs beautifully with the earthiness of the broccoli, creating a nourishing soup that’s both comforting and refreshing. The addition of cream gives it a smooth, velvety texture that makes each spoonful feel indulgent without being heavy. Perfect for a light meal or a starter, this soup is a delightful addition to any spring menu, showcasing the natural flavors of the season.

Fresh Herb and Cucumber Soup

This chilled soup is the ultimate refreshing spring dish, perfect for hot weather. It combines cool cucumbers with a blend of fresh herbs like dill, parsley, and mint for a light, soothing soup that offers a burst of freshness in every spoonful.

Ingredients:

• 2 cucumbers, peeled and chopped
• 1 cup plain Greek yogurt
• 1 tablespoon olive oil
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh mint, chopped
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Water (to thin, if needed)

Instructions:

1. In a blender or food processor, combine the chopped cucumbers, Greek yogurt, olive oil, fresh parsley, dill, mint, garlic, and lemon juice.
2. Blend until smooth. Add a bit of water if you prefer a thinner consistency.
3. Season with salt and pepper to taste and blend again to incorporate.
4. Chill the soup in the refrigerator for at least an hour before serving.
5. Serve cold, garnished with extra fresh herbs.

Fresh Herb and Cucumber Soup is the perfect dish to cool off during the warmer spring months. The combination of cucumbers and fresh herbs offers a bright, zesty flavor, while the Greek yogurt creates a creamy yet light base. This soup is not only refreshing but also packed with healthy ingredients, making it a great choice for a light appetizer or a quick lunch. Whether served as a starter or enjoyed on its own, it’s sure to be a hit at any springtime gathering, offering both flavor and cooling relief.

Sweet Pea and Mint Soup

This Sweet Pea and Mint Soup is the epitome of spring freshness. Sweet peas are combined with the aromatic, refreshing flavor of mint, creating a light yet flavorful soup that’s perfect for celebrating the season’s early produce.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cups fresh or frozen peas
• 1 potato, peeled and diced
• 4 cups vegetable broth
• 1/4 cup fresh mint leaves
• 1/2 cup cream or coconut milk
• Salt and pepper to taste
• Fresh mint leaves for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
2. Add the peas and diced potato, cooking for another 2-3 minutes.
3. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and simmer for 10-12 minutes, until the potato is tender.
4. Stir in the fresh mint leaves and blend the soup using an immersion blender until smooth. Alternatively, blend in batches using a countertop blender.
5. Stir in the cream or coconut milk for added richness and season with salt and pepper to taste.
6. Serve hot or chilled, garnished with fresh mint leaves.

Sweet Pea and Mint Soup offers a beautiful balance of sweetness from the peas and cool freshness from the mint. The creamy base adds richness without overpowering the natural flavors, making this a perfect spring soup that’s both light and satisfying. Whether served hot or cold, this soup provides a burst of fresh flavors, making it an ideal appetizer or main course for any spring meal. The mint garnish brings a refreshing finish, adding a touch of brightness to each bowl.

Spinach and Fennel Soup

Spinach and fennel come together in this light yet flavorful soup, where the earthiness of spinach and the subtly sweet, anise-like flavor of fennel create a beautifully balanced dish. It’s a perfect way to enjoy these seasonal vegetables in a simple, nourishing soup.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 1 fennel bulb, trimmed and sliced
• 4 cups fresh spinach leaves
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh fennel fronds or parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and fennel slices, sautéing for about 5 minutes until softened.
2. Add the spinach and cook until wilted, about 2-3 minutes.
3. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 10-15 minutes, until the fennel is tender.
4. Blend the soup using an immersion blender until smooth. If using a countertop blender, blend in batches.
5. Season with dried thyme, salt, and pepper to taste.
6. Serve hot, garnished with fresh fennel fronds or parsley.

Spinach and Fennel Soup is a beautifully subtle and refreshing soup that perfectly captures the essence of spring. The fennel adds a unique sweetness, while the spinach provides a fresh, earthy base. This soup is light but flavorful, making it a great choice for a spring lunch or as a side dish to a larger meal. The smooth texture and delicate flavors are enhanced by the herbal touch from thyme and the garnish of fresh fennel fronds or parsley. This simple yet sophisticated soup will surely become a springtime favorite.

Leek and Potato Spring Soup

A classic spring soup that combines the delicate flavor of leeks with the creamy texture of potatoes, making for a comforting yet light dish. Leek and Potato Spring Soup is a great way to enjoy seasonal ingredients while keeping things simple and satisfying.

Ingredients:

• 2 tablespoons butter
• 1 onion, chopped
• 2 leeks, cleaned and chopped (white and light green parts only)
• 3 large potatoes, peeled and diced
• 4 cups vegetable broth
• 1/2 cup milk or cream
• Salt and pepper to taste
• Fresh chives for garnish

Instructions:

1. In a large pot, melt the butter over medium heat. Add the chopped onion and leeks, cooking until softened, about 5 minutes.
2. Add the diced potatoes and cook for another 3-4 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring the soup to a boil. Reduce the heat and simmer for 15-20 minutes, until the potatoes are tender.
4. Use an immersion blender to blend the soup until smooth. Alternatively, blend in batches with a countertop blender.
5. Stir in the milk or cream to create a smooth, creamy texture. Season with salt and pepper to taste.
6. Serve hot, garnished with freshly chopped chives.

Leek and Potato Spring Soup is a comforting, velvety dish that brings out the natural sweetness of leeks and the creamy richness of potatoes. The combination of textures, along with the smooth broth, creates a satisfying yet light soup. The addition of milk or cream adds indulgence without making it too heavy, while fresh chives provide a pop of color and flavor. This soup is perfect for a cozy spring meal, whether enjoyed on a cool day or served as a starter for a special meal.

Note: More recipes are coming soon!