35+ Healthy Spring Vegetable Soup Recipes to Brighten Your Meal Plans

As the days grow warmer and nature begins to bloom, there’s no better way to celebrate the vibrant flavors of spring than with a bowl of fresh, nutritious vegetable soup.

Spring vegetable soups are the perfect balance of light yet hearty, filled with seasonal ingredients that offer refreshing flavors and nourishing qualities.

Whether you’re looking for something light and brothy or creamy and comforting, there’s a spring vegetable soup recipe for every taste.

In this blog, we’ve curated over 35 delicious spring vegetable soup recipes that will not only excite your taste buds but also help you make the most of the fresh, in-season produce that the season has to offer.

From asparagus and peas to carrots and leeks, these soups are a true celebration of spring’s bounty.

35+ Healthy Spring Vegetable Soup Recipes to Brighten Your Meal Plans

Spring vegetable soups are the perfect way to embrace the change in season, offering a fresh, nourishing, and vibrant meal option that highlights the best vegetables of the time.

Whether you’re enjoying a light, brothy soup on a sunny afternoon or a creamy, comforting bowl on a cool evening, these 35+ spring vegetable soup recipes are guaranteed to bring the essence of spring into your kitchen.

Each recipe is designed to be simple, healthy, and full of flavor, making them ideal for busy weeknights or leisurely weekends.

Embrace the season with these delicious soups and enjoy the rich, natural flavors that spring vegetables bring to your table.

Fresh Spring Pea and Asparagus Soup

This vibrant, light soup is the perfect way to embrace the flavors of spring. Fresh peas and tender asparagus come together with a touch of mint and lemon to create a refreshing and satisfying dish. Ideal for a light lunch or as a starter, this soup is not only delicious but also packed with nutrients.

Ingredients:

• 2 tablespoons olive oil
• 1 small onion, chopped
• 1 garlic clove, minced
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 2 cups fresh peas (or frozen peas)
• 4 cups vegetable broth
• 1 teaspoon fresh lemon zest
• 1 tablespoon fresh lemon juice
• 1/4 cup fresh mint leaves, chopped
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until soft and fragrant, about 3-4 minutes.
2. Add the asparagus to the pot and cook for another 5 minutes, allowing the asparagus to soften slightly.
3. Stir in the peas and vegetable broth. Bring to a simmer, then reduce the heat and let it cook for about 10 minutes, or until the vegetables are tender.
4. Remove from heat and use an immersion blender to puree the soup until smooth. (Alternatively, you can blend it in batches in a regular blender.)
5. Stir in the lemon zest, lemon juice, and chopped mint. Season with salt and pepper to taste.
6. Serve hot, garnished with extra mint if desired.

This Fresh Spring Pea and Asparagus Soup is a celebration of the season’s best produce, bringing together bright, fresh flavors. The balance of mint and lemon adds a zesty touch, while the smooth texture of the blended soup makes it satisfying without feeling heavy. Perfect for a healthy spring meal, this soup is sure to become a favorite.

Carrot and Fennel Spring Soup

This soup combines the earthy sweetness of carrots with the mild, aniseed flavor of fennel, offering a delightful and aromatic dish. The blend of these two spring vegetables, along with a touch of ginger, creates a warm and inviting bowl of soup that is perfect for cooler spring evenings.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 medium carrots, peeled and chopped
• 1 fennel bulb, chopped (reserve fronds for garnish)
• 1 teaspoon fresh ginger, grated
• 4 cups vegetable broth
• Salt and pepper to taste
• 1/2 cup coconut milk (optional, for creaminess)
• Fennel fronds, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and sauté for about 4 minutes, until softened.
2. Add the carrots, fennel, and ginger to the pot, stirring to combine. Cook for another 5 minutes, allowing the vegetables to soften slightly.
3. Pour in the vegetable broth, and bring the mixture to a simmer. Cook for 20 minutes, or until the vegetables are tender.
4. Using an immersion blender, blend the soup until smooth and creamy. If you prefer a slightly chunky texture, blend only part of the soup.
5. Stir in coconut milk for added richness, if desired, and season with salt and pepper to taste.
6. Serve hot, garnished with fresh fennel fronds for a burst of color and flavor.

Carrot and Fennel Spring Soup offers a rich, comforting taste with a hint of sweetness from the carrots and a mild aniseed undertone from the fennel. The optional coconut milk adds a luxurious creaminess, making the soup feel indulgent while still being light. It’s a perfect example of how spring vegetables can come together to create a deeply satisfying yet light meal.

Spring Spinach and Leek Soup

Packed with vitamins and antioxidants, this Spring Spinach and Leek Soup brings together the earthy flavor of leeks with the freshness of spinach. It’s a nutrient-rich soup that is as delicious as it is healthy. The bright green color and delicate flavors make this soup a perfect dish for the season.

Ingredients:

• 1 tablespoon olive oil
• 2 leeks, cleaned and sliced
• 2 cups fresh spinach leaves, washed
• 1 medium potato, peeled and chopped
• 4 cups vegetable broth
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste
• 1 tablespoon lemon juice (optional, for added brightness)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the sliced leeks and cook for about 5 minutes, until soft and fragrant.
2. Add the chopped potato and vegetable broth, bringing the mixture to a simmer. Cook for about 15 minutes, or until the potatoes are soft.
3. Stir in the spinach leaves and cook for another 5 minutes, until wilted.
4. Use an immersion blender to blend the soup until smooth. Alternatively, blend in batches using a regular blender.
5. Stir in chopped parsley and season with salt, pepper, and lemon juice to taste.
6. Serve hot, garnished with extra parsley if desired.

This Spring Spinach and Leek Soup is a perfect light yet nourishing dish for spring. The combination of earthy leeks, creamy potatoes, and vibrant spinach results in a beautifully balanced flavor profile. The addition of fresh parsley and a touch of lemon juice elevates the soup, making it not only healthy but refreshing as well. Whether served as a meal or a starter, it is a delightful way to enjoy the fresh flavors of spring.

Zucchini and Basil Spring Soup

This light and aromatic soup combines the subtle flavor of zucchini with the freshness of basil, making it an ideal spring dish. The creaminess of the zucchini, paired with the fragrant basil, creates a smooth and velvety texture, while the addition of garlic and lemon gives it a refreshing zing. This soup is perfect for a light lunch or an appetizer to kick off a spring meal.

Ingredients:

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

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 3-4 minutes, until softened and fragrant.
2. Add the chopped zucchinis and garlic to the pot. Cook for another 5 minutes, stirring occasionally, to soften the zucchini.
3. Pour in the vegetable broth and bring the mixture to a simmer. Let it cook for 10-15 minutes, until the zucchini is fully tender.
4. Remove the soup from the heat and blend it using an immersion blender until smooth.
5. Stir in the fresh basil and lemon juice, then season with salt and pepper to taste.
6. Serve hot, garnished with extra basil leaves for added freshness.

Zucchini and Basil Spring Soup is a beautiful, creamy dish that’s light on the palate but packed with flavor. The smooth texture of the zucchini paired with the bright, aromatic basil gives it a fresh, seasonal taste. The touch of lemon adds a zingy contrast to the earthiness of the zucchini, making this soup both satisfying and refreshing—perfect for a spring day.

Sweet Pea and Mint Spring Soup

This sweet and refreshing soup highlights the natural sweetness of fresh peas, complemented by the cooling effect of fresh mint. It’s an excellent springtime soup, offering a vibrant green color and a delicate balance of flavors. The mild sweetness of the peas, along with the herbal mint, creates a light yet flavorful dish that’s ideal for warmer days.

Ingredients:

• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 cups fresh peas (or frozen peas)
• 1 potato, peeled and diced
• 4 cups vegetable broth
• 1/4 cup fresh mint leaves, chopped
• Salt and pepper to taste
• 1/2 cup Greek yogurt (optional, for creaminess)
• Fresh mint sprigs, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 4-5 minutes, until softened.
2. Add the peas and diced potato to the pot, cooking for another 3-4 minutes.
3. Pour in the vegetable broth and bring to a simmer. Cook for about 10 minutes, or until the potatoes are tender.
4. Remove the soup from the heat and use an immersion blender to blend until smooth.
5. Stir in the chopped mint and Greek yogurt, if using, for extra creaminess. Season with salt and pepper to taste.
6. Serve hot or chilled, garnished with fresh mint sprigs.

Sweet Pea and Mint Spring Soup is a deliciously light and fragrant dish, perfect for the transition into spring. The natural sweetness of the peas pairs beautifully with the refreshing mint, creating a harmonious and delightful flavor. This soup can be enjoyed either warm or chilled, offering versatility for varying spring weather. It’s a great way to celebrate fresh, in-season ingredients.

Spring Cabbage and Carrot Soup

Packed with vibrant spring vegetables, this cabbage and carrot soup offers a satisfying, hearty dish that is light yet full of flavor. The cabbage’s mild crunch complements the sweetness of the carrots, while a simple broth brings everything together. It’s a budget-friendly, easy-to-make soup that’s perfect for the season.

Ingredients:

• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 medium carrots, peeled and sliced
• 3 cups cabbage, thinly sliced
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 4 minutes.
2. Add the sliced carrots and cabbage to the pot, sautéing for another 5 minutes.
3. Pour in the vegetable broth and stir in the dried thyme. Bring the soup to a simmer and cook for about 20 minutes, or until the carrots are tender.
4. Season the soup with salt and pepper to taste.
5. Serve hot, garnished with fresh parsley for added color and freshness.

Spring Cabbage and Carrot Soup is a wonderfully simple yet satisfying dish that showcases the best of seasonal vegetables. The combination of cabbage and carrots creates a wholesome texture, while the vegetable broth ties the flavors together. This soup is both hearty and light, making it perfect for a spring meal when you’re craving something comforting yet not too heavy.

Roasted Tomato and Spring Onion Soup

This Roasted Tomato and Spring Onion Soup brings out the natural sweetness of tomatoes, enhanced by the mild sharpness of spring onions. Roasting the tomatoes gives the soup a deeper, richer flavor, while the spring onions add a fresh, oniony brightness. This soup is perfect for when you want a cozy, comforting meal with a seasonal twist.

Ingredients:

• 6 medium tomatoes, halved
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste
• 1 tablespoon olive oil (for sautéing)
• 1 large spring onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1/2 teaspoon dried oregano
• Fresh basil leaves, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Place the halved tomatoes on a baking sheet, drizzle with olive oil and balsamic vinegar, and sprinkle with salt and pepper. Roast for 25-30 minutes, until the tomatoes are tender and slightly caramelized.
2. In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped spring onion and garlic, sautéing for 3-4 minutes until softened and fragrant.
3. Add the roasted tomatoes to the pot, along with the vegetable broth and dried oregano. Bring to a simmer and cook for 10 minutes to allow the flavors to combine.
4. Use an immersion blender to blend the soup until smooth, or blend in batches in a regular blender.
5. Taste and adjust seasoning with more salt and pepper if needed.
6. Serve hot, garnished with fresh basil leaves.

Roasted Tomato and Spring Onion Soup is a rich and flavorful dish that takes advantage of fresh, seasonal produce. The roasting process brings out the sweetness of the tomatoes and creates a comforting depth of flavor, while the spring onions add a touch of freshness. This soup makes an excellent choice for a light lunch or dinner, especially when paired with a crusty bread for dipping.

Leek, Potato, and Spinach Soup

This creamy and comforting soup combines the earthy flavors of leeks and potatoes with the delicate freshness of spinach. It’s the perfect balance of hearty and healthy, with a silky-smooth texture that’s both filling and satisfying. This is a great option for a light yet nourishing meal, perfect for any time of the year, especially spring.

Ingredients:

• 2 tablespoons olive oil
• 2 leeks, cleaned and sliced
• 2 medium potatoes, peeled and diced
• 3 cups vegetable broth
• 4 cups fresh spinach, washed and chopped
• 1/2 cup coconut milk or heavy cream (optional for creaminess)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the sliced leeks and sauté for about 5 minutes until softened.
2. Add the diced potatoes to the pot and cook for another 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring to a simmer. Cook for 15-20 minutes, or until the potatoes are tender.
4. Add the chopped spinach to the pot and cook for another 3-4 minutes, until wilted.
5. Blend the soup using an immersion blender until smooth. Alternatively, blend in batches using a regular blender.
6. Stir in the coconut milk or heavy cream for extra richness (optional), then season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley.

Leek, Potato, and Spinach Soup is a perfect combination of simple ingredients that come together to create a wholesome and satisfying dish. The creamy texture, thanks to the potatoes and optional coconut milk or cream, is balanced beautifully by the freshness of the spinach. It’s a nourishing soup that works well for lunch or dinner, and its mild, comforting flavors make it ideal for spring.

Spring Vegetable and Chickpea Soup

Packed with a variety of spring vegetables and protein-rich chickpeas, this soup is hearty, nutritious, and full of flavor. The combination of fresh peas, carrots, and zucchini with chickpeas creates a fulfilling dish, while a touch of lemon and herbs adds brightness and freshness. Perfect for a filling lunch or dinner, it offers a healthy way to enjoy the season’s produce.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 medium carrots, peeled and diced
• 1 zucchini, diced
• 1 cup fresh peas (or frozen peas)
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1 tablespoon fresh lemon juice
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.
2. Add the diced carrots and zucchini, cooking for another 5 minutes, stirring occasionally.
3. Stir in the peas and chickpeas, then pour in the vegetable broth. Add the dried thyme and rosemary, and bring the mixture to a simmer.
4. Cook for 15-20 minutes, until the vegetables are tender and the flavors have melded together.
5. Stir in the lemon juice and season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley for an added burst of flavor.

Spring Vegetable and Chickpea Soup is a wonderfully hearty and healthy dish that showcases the freshness of spring produce. The chickpeas provide protein, making it a filling meal, while the vegetables add a lightness and color to the dish. The touch of lemon and fresh herbs enhances the flavors, making this soup both satisfying and refreshing—a great addition to your springtime meal rotation.

Asparagus and Potato Spring Soup

This creamy and light soup highlights the delicate flavor of spring asparagus, paired with the earthiness of potatoes for a satisfying, yet refreshing dish. The asparagus brings a fresh, grassy flavor that pairs perfectly with the creaminess of the potatoes, making this soup ideal for a light lunch or as a starter to a larger meal. It’s a versatile recipe that can be served hot or chilled.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, chopped
• 3 medium potatoes, peeled and diced
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 4 cups vegetable broth
• 1/2 cup heavy cream or coconut milk (optional for creaminess)
• Salt and pepper to taste
• Fresh chives, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 4-5 minutes until softened.
2. Add the diced potatoes and asparagus pieces to the pot. Cook for another 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring the soup to a simmer. Cook for 15-20 minutes, until the potatoes and asparagus are tender.
4. Blend the soup with an immersion blender until smooth, or in batches using a regular blender.
5. Stir in the heavy cream or coconut milk, if desired, for added richness. Season with salt and pepper to taste.
6. Serve hot, garnished with freshly chopped chives.

Asparagus and Potato Spring Soup is a light yet satisfying dish that perfectly captures the flavors of spring. The combination of creamy potatoes and fresh asparagus creates a harmonious and velvety texture, while the touch of cream adds a comforting richness. This soup can be enjoyed both warm or cold, making it a versatile option for the season.

Carrot, Ginger, and Coriander Soup

This vibrant soup combines the sweetness of carrots with the zesty warmth of ginger and the earthy notes of coriander, creating a delightful balance of flavors. It’s a warming and aromatic dish that’s perfect for the cooler days of early spring. The addition of ginger and coriander gives it a slightly spicy kick, making it a comforting yet energizing choice.

Ingredients:

• 2 tablespoons olive oil
• 1 small onion, chopped
• 5 medium carrots, peeled and sliced
• 2 teaspoons fresh ginger, grated
• 1 teaspoon ground coriander
• 4 cups vegetable broth
• Salt and pepper to taste
• 1 tablespoon lemon juice
• Fresh coriander leaves, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 4-5 minutes until softened.
2. Add the sliced carrots, grated ginger, and ground coriander to the pot. Cook for 5 minutes, stirring occasionally, until the spices are fragrant.
3. Pour in the vegetable broth and bring the soup to a simmer. Cook for 20 minutes, or until the carrots are tender.
4. Use an immersion blender to blend the soup until smooth.
5. Stir in the lemon juice and season with salt and pepper to taste.
6. Serve hot, garnished with fresh coriander leaves.

Carrot, Ginger, and Coriander Soup is an aromatic and invigorating dish that’s perfect for spring. The natural sweetness of the carrots, combined with the warmth of ginger and the earthy, citrusy coriander, creates a flavorful and energizing soup. It’s a great option when you want something both comforting and refreshing, making it a perfect choice for transitional weather.

Spring Bean and Spinach Soup

Packed with fresh spring beans and vibrant spinach, this soup is a powerhouse of nutrients and flavor. The beans provide a satisfying heartiness, while the spinach adds a pop of color and freshness. It’s an ideal soup for anyone looking to enjoy the bounty of spring vegetables in a light yet fulfilling dish.

Ingredients:

• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 cups fresh spring beans (or frozen beans)
• 4 cups vegetable broth
• 4 cups fresh spinach, washed and chopped
• Salt and pepper to taste
• Fresh lemon juice (optional, for a tangy finish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 4-5 minutes until softened and fragrant.
2. Add the fresh beans to the pot and cook for another 5 minutes.
3. Pour in the vegetable broth and bring the soup to a simmer. Let it cook for 15-20 minutes, or until the beans are tender.
4. Stir in the chopped spinach and cook for an additional 3-4 minutes until wilted.
5. Season with salt and pepper to taste, and add a squeeze of fresh lemon juice for a bright, tangy finish.
6. Serve hot, garnished with additional spinach or herbs, if desired.

Spring Bean and Spinach Soup is a nourishing and fresh option for a spring meal. The tender beans and vibrant spinach create a satisfying dish that’s both filling and light. The addition of lemon juice adds a subtle brightness, bringing all the flavors together in a perfect springtime soup. It’s a great way to enjoy the season’s produce and gives you a boost of energy and nutrients.

Spring Pea and Mint Soup

This refreshing soup combines the sweetness of fresh spring peas with the cool, aromatic flavor of mint, creating a vibrant and light dish perfect for spring. The pea’s natural sweetness is enhanced by the mint, offering a bright and refreshing balance. It’s an ideal choice for a light appetizer or a healthy meal on a warm spring day.

Ingredients:

• 2 tablespoons olive oil
• 1 small onion, chopped
• 3 cups fresh peas (or frozen peas)
• 1/2 cup fresh mint leaves
• 4 cups vegetable broth
• 1/2 cup coconut milk or cream (optional for added richness)
• 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 for 4-5 minutes, until softened.
2. Add the peas to the pot and cook for another 2 minutes, allowing the peas to soften slightly.
3. Pour in the vegetable broth and bring the mixture to a simmer. Cook for 10-15 minutes until the peas are tender.
4. Add the fresh mint leaves to the pot and simmer for an additional 2 minutes.
5. Blend the soup with an immersion blender until smooth or blend in batches in a regular blender.
6. Stir in the coconut milk or cream for extra richness (optional). Season with salt and pepper to taste.
7. Serve hot or chilled, garnished with fresh mint leaves.

Spring Pea and Mint Soup is a light, aromatic, and flavorful dish that truly celebrates the season. The sweetness of the peas and the fresh, cooling mint create a refreshing combination, making it the perfect choice for a spring lunch or starter. The option to serve it chilled adds a refreshing touch, ideal for warmer days.

Spring Vegetable and Quinoa Soup

Packed with nutritious vegetables and protein-rich quinoa, this soup offers a perfect balance of texture and flavor. The quinoa provides a light yet filling base, while the fresh spring vegetables like carrots, zucchini, and peas bring a seasonal vibrancy. This soup is ideal for anyone looking for a hearty yet healthy dish.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 carrots, peeled and diced
• 1 zucchini, diced
• 1 cup fresh peas (or frozen peas)
• 1/2 cup quinoa, rinsed
• 4 cups vegetable broth
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 4-5 minutes until softened.
2. Add the diced carrots and zucchini to the pot and cook for another 5 minutes, stirring occasionally.
3. Stir in the quinoa, vegetable broth, and dried thyme. Bring to a simmer and cook for 15 minutes, until the quinoa is cooked and the vegetables are tender.
4. Add the peas and cook for an additional 5 minutes until they are tender.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with freshly chopped parsley.

Spring Vegetable and Quinoa Soup is a nourishing and light dish that’s both hearty and fresh. The quinoa offers a satisfying texture, while the vegetables provide a bright burst of flavor, perfect for the spring season. This soup is a wholesome meal in itself and a great way to enjoy the vibrant flavors of the season in a healthy, filling dish.

Creamy Celery and Leek Soup

Creamy Celery and Leek Soup is a velvety smooth dish with the earthy flavors of leeks and the subtle, refreshing taste of celery. This soup has a natural creaminess thanks to the celery and leeks, with the option to add a touch of cream for extra richness. It’s perfect as a starter or a light, comforting meal on a spring day.

Ingredients:

• 2 tablespoons olive oil
• 2 leeks, cleaned and sliced
• 4 celery stalks, chopped
• 2 medium potatoes, peeled and diced
• 4 cups vegetable broth
• 1/2 cup heavy cream or coconut milk (optional for creaminess)
• Salt and pepper to taste
• Fresh thyme, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the sliced leeks and cook for 5 minutes until softened.
2. Add the chopped celery and diced potatoes to the pot. Cook for another 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring to a simmer. Cook for 15-20 minutes, or until the potatoes and celery are tender.
4. Use an immersion blender to blend the soup until smooth. Alternatively, blend in batches in a regular blender.
5. Stir in the heavy cream or coconut milk, if desired, for a richer, creamier texture. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh thyme.

Creamy Celery and Leek Soup is a light yet creamy dish that showcases the flavors of spring produce. The natural creaminess from the celery and potatoes gives it a velvety texture, while the leeks add a subtle depth of flavor. This comforting soup is perfect as a starter or a stand-alone meal, and can easily be made richer with a splash of cream or coconut milk.

Zucchini and Basil Soup

This light and aromatic soup combines the mild, sweet flavor of zucchini with the fragrant, refreshing notes of basil. It’s a simple, healthy dish that’s perfect for spring. The zucchini provides a smooth base, while the basil adds a burst of fresh, herbal flavor, making it an ideal meal for a warm day or a refreshing starter to a larger meal.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, chopped
• 3 medium zucchinis, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup fresh basil leaves, packed
• Salt and pepper to taste
• Fresh basil leaves 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 chopped zucchini and garlic, cooking for an additional 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring the soup to a simmer. Cook for 15-20 minutes, until the zucchini is tender.
4. Stir in the fresh basil leaves and simmer for another 2 minutes.
5. Use an immersion blender to blend the soup until smooth, or blend in batches with a regular blender.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh basil leaves.

Zucchini and Basil Soup is a fresh, light dish that captures the flavors of spring in every spoonful. The mild zucchini provides a smooth base, while the basil adds a vibrant, herbal punch that brightens up the entire dish. It’s a versatile soup that can be served both warm or chilled, making it perfect for any time of the day or year.

Roasted Tomato and Fennel Soup

This rich and savory soup combines the sweetness of roasted tomatoes with the slightly aniseed flavor of fennel, creating a complex and flavorful dish. Roasting the tomatoes enhances their natural sweetness, while fennel adds depth and earthiness, making this soup a perfect balance of flavors. It’s an ideal choice for those who enjoy a more savory and aromatic spring soup.

Ingredients:

• 4 large tomatoes, halved
• 1 fennel bulb, chopped
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil or fennel fronds, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Place the halved tomatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes, until soft and slightly caramelized.
2. Heat olive oil in a large pot over medium heat. Add the chopped onion and fennel and sauté for 5 minutes until softened.
3. Add the minced garlic and cook for another 1-2 minutes until fragrant.
4. Add the roasted tomatoes, vegetable broth, and dried oregano to the pot. Bring to a simmer and cook for 15 minutes to blend the flavors.
5. Use an immersion blender to blend the soup until smooth, or blend in batches with a regular blender.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh basil or fennel fronds.

Roasted Tomato and Fennel Soup is a savory, aromatic dish that balances the sweetness of tomatoes with the unique, earthy flavor of fennel. Roasting the tomatoes adds a rich, caramelized depth to the soup, while the fennel provides a distinctive flavor that elevates the entire dish. It’s a comforting and flavorful soup that’s perfect for a spring dinner or as an appetizer to impress guests.

Spinach, Lemon, and White Bean Soup

This light yet hearty soup combines fresh spinach, protein-packed white beans, and a zesty lemon finish to create a dish that’s both flavorful and nourishing. The beans add a satisfying richness, while the spinach provides vibrant color and nutrients. The lemon brings a bright, tangy note that cuts through the richness, making this soup both refreshing and filling.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 cups fresh spinach, chopped
• 2 cups cooked white beans (or 1 can, drained and rinsed)
• 4 cups vegetable broth
• 1 tablespoon fresh lemon juice
• Salt and pepper to taste
• Lemon zest and 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 minced garlic and cook for another minute until fragrant.
3. Stir in the cooked white beans and vegetable broth, bringing the soup to a simmer. Cook for 10-15 minutes to allow the flavors to meld.
4. Add the fresh spinach to the pot and cook for another 3-4 minutes until wilted.
5. Stir in the fresh lemon juice and season with salt and pepper to taste.
6. Serve hot, garnished with lemon zest and fresh parsley.

Spinach, Lemon, and White Bean Soup is a fresh and filling option that offers a beautiful balance of flavors. The creamy white beans provide richness, while the spinach adds both color and nutrition. The addition of lemon brightens up the soup, creating a refreshing and satisfying dish that’s perfect for any time of the day. It’s a great way to enjoy a healthy, flavorful meal with minimal effort.

Carrot and Ginger Soup

Carrot and Ginger Soup is a fragrant and flavorful dish that blends the sweetness of carrots with the spicy warmth of fresh ginger. The combination of these two ingredients creates a smooth, vibrant soup that’s both comforting and invigorating. It’s a wonderful way to enjoy seasonal produce while giving your immune system a boost with ginger’s natural anti-inflammatory properties.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, chopped
• 4 large carrots, peeled and chopped
• 2-inch piece fresh ginger, peeled and minced
• 4 cups vegetable broth
• 1/2 teaspoon ground cumin (optional)
• 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 chopped carrots and minced ginger, and sauté for another 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring the soup to a simmer. Cook for 20 minutes, until the carrots are tender.
4. Use an immersion blender to blend the soup until smooth or blend in batches using a regular blender.
5. Stir in ground cumin if desired and season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

Carrot and Ginger Soup is an uplifting and nourishing dish that combines the sweetness of carrots with the zesty warmth of ginger. The soup’s velvety texture and fragrant flavors make it both comforting and energizing. Perfect for a chilly day, this soup offers both health benefits and delightful taste, making it a great addition to any spring meal plan.

Asparagus and Potato Soup

This creamy yet light Asparagus and Potato Soup brings together the earthy flavors of asparagus with the comforting heartiness of potatoes. The soup is naturally creamy, thanks to the potatoes, while the asparagus adds a fresh spring-like flavor. It’s a wonderful dish to enjoy as a light dinner or appetizer, showcasing the beauty of seasonal vegetables.

Ingredients:

• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 cups asparagus, trimmed and cut into pieces
• 2 medium potatoes, peeled and diced
• 4 cups vegetable broth
• 1/2 cup heavy cream (optional for added creaminess)
• 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 sauté for 5 minutes until softened.
2. Add the asparagus pieces and diced potatoes, and cook for another 5 minutes.
3. Pour in the vegetable broth and bring to a simmer. Cook for 15-20 minutes, until the vegetables are tender.
4. Use an immersion blender to blend the soup until smooth, or blend in batches using a regular blender.
5. Stir in the heavy cream for extra richness (optional). Season with salt and pepper to taste.
6. Serve hot, garnished with fresh chives.

Asparagus and Potato Soup is a velvety and satisfying dish that combines the freshness of asparagus with the creamy texture of potatoes. It’s a light yet hearty soup that highlights the best of spring vegetables. The addition of cream makes the soup extra smooth and luxurious, while fresh chives provide a burst of flavor, making it the perfect springtime meal.

Leek and Pea Soup

Leek and Pea Soup is a simple yet delicious dish that combines the delicate flavors of leeks with the sweetness of fresh peas. This soup is incredibly light, vibrant, and easy to make. With a touch of mint and a creamy texture, it’s the perfect dish for a fresh spring meal or a wholesome lunch.

Ingredients:

• 1 tablespoon olive oil
• 2 leeks, cleaned and sliced
• 2 cups fresh peas (or frozen peas)
• 1 small potato, peeled and diced
• 4 cups vegetable broth
• 1/2 cup fresh mint leaves
• Salt and pepper to taste
• Fresh mint for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the sliced leeks and sauté for 5 minutes, until softened.
2. Add the peas and diced potato to the pot and cook for an additional 5 minutes.
3. Pour in the vegetable broth and bring to a simmer. Cook for 15 minutes, until the vegetables are tender.
4. Stir in the fresh mint leaves and cook for another 2 minutes.
5. Use an immersion blender to blend the soup until smooth, or blend in batches using a regular blender.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh mint leaves.

Leek and Pea Soup is a fresh, fragrant, and satisfying dish that captures the essence of spring. The sweetness of peas and the mild, savory flavor of leeks come together beautifully, while the addition of mint adds a refreshing touch. Whether served as a light lunch or a first course, this soup is the perfect way to enjoy the season’s bounty in a simple yet delicious way.

Note: More recipes are coming soon!