15 Best Spring Soup Recipes

Looking for delicious spring soup recipes to brighten up your meals? With the season bursting with fresh vegetables and vibrant flavors, creating a comforting bowl of soup has never been easier! Dive into these 15 amazing recipes that not only celebrate spring’s bounty but also promise quick prep times and mouthwatering tastes. Let’s get cooking!

Shop Our Must-Haves

1 Lively Leek and Asparagus Soup

This Lively Leek and Asparagus Soup is a fresh and tasty way to celebrate spring. With its vibrant colors and delicious flavors, it’s perfect for a light lunch or dinner. Plus, it’s easy to make!

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4

Ingredients:

• 2 leeks, white and light green parts only, sliced and cleaned
• 1 bunch of asparagus, trimmed and cut into 1-inch pieces
• 1 medium onion, chopped
• 2 cloves of garlic, minced
• 4 cups of vegetable broth
• 2 tablespoons of olive oil
• 1 teaspoon of salt
• Pepper to taste
• 1 teaspoon of lemon juice
• Optional: fresh parsley for garnish

Instructions:

Start by heating the olive oil in a large pot over medium heat. Add the sliced leeks and onion, cooking them until they are soft, about 5 minutes. Stir in the minced garlic and cook for another minute until it smells great.

Next, add the chopped asparagus to the pot. Stir it all together, and cook for about 3 minutes. Now, pour in the vegetable broth and add the salt and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes until the asparagus is tender.

Once the veggies are cooked, use an immersion blender to puree the soup until it’s smooth. You can leave some chunks if you like a bit of texture. If you don’t have an immersion blender, you can carefully blend it in batches in a regular blender.

Finally, add the lemon juice to the soup and stir well. Serve hot, and sprinkle with fresh parsley if you want some extra color!

Tips:

1. For a creamier soup, add a splash of heavy cream or coconut milk before blending.
2. Serve with crusty bread for a delightful meal.
3. Store leftovers in the fridge for up to 3 days, or freeze for later!

Nutrition Facts:

• Calories: 150
• Protein: 5g
• Fat: 7g
• Carbohydrates: 20g
• Fiber: 6g
• Sugar: 3g

2 Fresh Pea and Mint Delight

Fresh Pea and Mint Delight is a bright and refreshing soup perfect for springtime. This recipe showcases the sweet flavor of fresh peas combined with the coolness of mint. It’s simple to make and will impress your family and friends!

Prep Time: 10 minutes
Cook Time: 15 minutes
Additional Time: 5 minutes
Total Time: 30 minutes
Servings: 4

Ingredients:

• 2 cups fresh peas (shelled)
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cups vegetable broth
• 1/2 cup fresh mint leaves
• Salt and pepper to taste
• 1/2 cup heavy cream (optional for richness)

Instructions:

Start by heating the olive oil in a large pot over medium heat. Once the oil is hot, add the chopped onion. Sauté it for about 5 minutes or until it’s soft and translucent.

Next, add the fresh peas to the pot and stir them into the onions. Continue to cook for another 3-4 minutes until the peas are bright green and slightly tender. Then, pour in the vegetable broth and bring the mixture to a gentle boil.

Once boiling, reduce the heat and let it simmer for about 5 minutes. After that, remove the pot from the heat and add the fresh mint leaves. Blend everything together using an immersion blender or carefully transfer to a blender. Purée until smooth.

If you prefer a creamier soup, stir in the heavy cream at this point. Add salt and pepper according to your taste, then let it sit for about 5 minutes to cool slightly before serving.

Tips:

1. For a fun twist, add a squeeze of lemon juice before serving to enhance the flavor.
2. Garnish with some extra mint leaves or a drizzle of cream for a beautiful presentation.
3. Serve with crusty bread for a complete meal.

Nutrition Facts:

• Calories: 150 per serving
• Protein: 5g
• Fat: 8g
• Carbohydrates: 18g
• Fiber: 4g
• Sugar: 2g

3 Creamy Spring Vegetables Chowder

This Creamy Spring Vegetables Chowder is like a warm hug in a bowl! Packed with fresh vegetables and a rich, creamy base, it’s perfect for celebrating the flavors of spring. You can enjoy it for lunch or dinner, and it’s so easy to make.

Prep Time: 15 minutes
Cook Time: 30 minutes
Additional Time: 5 minutes
Total Time: 50 minutes
Servings: 4

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 1 cup potatoes, diced
• 1 cup fresh green peas
• 1 cup asparagus, chopped
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

Start by heating the olive oil in a large pot over medium heat. Add the chopped onion and cook until it becomes soft, about 5 minutes. Then, stir in the minced garlic and let it cook for another minute until fragrant.

Next, add the carrots, celery, and potatoes to the pot. Stir everything together and cook for about 5-7 minutes. This will let the veggies start to soften and bring out their flavors.

Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let the chowder simmer for 15 minutes. This is when the vegetables will get tender.

Now it’s time to add the fresh green peas and asparagus. Cook for an additional 5 minutes. These vegetables will brighten up your chowder and have a nice crunch.

Once the veggies are cooked, stir in the heavy cream and dried thyme. Let it simmer for another 5 minutes. Don’t forget to season with salt and pepper to taste. This will help enhance all the delicious flavors.

Finally, remove the chowder from heat and let it rest for a few minutes. Serve it warm, garnished with fresh parsley on top. Enjoy your delicious bowl of chowder!

Tips:

1. For a lighter version, substitute heavy cream with half-and-half or coconut milk.
2. Feel free to add any of your favorite spring vegetables like zucchini or broccoli.
3. This chowder can be stored in the fridge for up to 3 days. Just reheat before serving.

Nutrition Facts:

• Calories: 320 per serving
• Total Fat: 22g
• Saturated Fat: 12g
• Cholesterol: 75mg
• Sodium: 500mg
• Total Carbohydrates: 30g
• Dietary Fiber: 5g
• Sugars: 5g
• Protein: 6g

4 Zesty Spinach and Lemon Soup

Zesty Spinach and Lemon Soup is a bright and refreshing dish that brings a taste of spring to your table. With earthy spinach paired perfectly with a splash of lemon, this soup is both healthy and delicious. It’s simple to make and perfect for any time of year when you crave something light!

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups fresh spinach, washed and roughly chopped
• 4 cups vegetable broth
• 1 medium potato, peeled and diced
• Juice and zest of 1 lemon
• Salt and pepper to taste
• 1/2 teaspoon red pepper flakes (optional)
• Fresh parsley, chopped for garnish

Instructions:

Start by heating olive oil in a large pot over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.

Next, add the diced potato to the pot and pour in the vegetable broth. Bring this mixture to a boil, then reduce the heat and let it simmer for about 10 minutes or until the potatoes are tender.

Once the potatoes are cooked, add the fresh spinach to the pot. Stir until the spinach is wilted, which should take about 2-3 minutes. Then, remove the pot from heat and stir in the lemon juice and zest.

Use an immersion blender to puree the soup until smooth. If you don’t have one, carefully transfer the soup in batches to a blender. Blend until you achieve your desired consistency. Return the soup to the pot, season with salt, pepper, and red pepper flakes if you like some heat.

Serve the soup hot, garnished with fresh parsley on top. Enjoy your delicious bowl of Zesty Spinach and Lemon Soup!

Tips:

1. For a creamier texture, add a splash of heavy cream or coconut milk before serving.
2. If you like your soup extra zesty, add more lemon juice according to your taste.
3. This soup is perfect for meal prep; store it in the fridge for up to 3 days!

Nutrition Facts:

• Calories: 150 per serving
• Protein: 4g
• Fat: 6g
• Carbohydrates: 24g
• Fiber: 5g
• Sugar: 2g

5 Garden Herb Chicken Broth

This Garden Herb Chicken Broth is a wonderful way to use fresh herbs and create a delicious base for soups or stews. It’s light, full of flavor, and perfect for cozy days. Plus, it’s easy to make!

Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Servings: 4

Ingredients:

• 1 whole chicken (about 3-4 pounds)
• 4 cups of water
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 onion, quartered
• 4 cloves of garlic, smashed
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper
• 2 bay leaves
• 1 tablespoon of fresh parsley, chopped
• 1 tablespoon of fresh thyme, chopped
• 1 tablespoon of fresh dill, chopped
• Juice of 1 lemon

Instructions:

Start by placing the whole chicken in a large pot. Then, add in the 4 cups of water along with the chopped carrots, chopped celery, and quartered onion. These veggies will add great flavor to your broth.

Next, throw in the smashed garlic, salt, black pepper, and bay leaves. Stir everything gently to mix it up. Now, bring the pot to a boil over medium-high heat. Once it starts boiling, reduce the heat to low and let it simmer.

Let the broth simmer for about 1 hour and 30 minutes. This helps all the flavors combine and makes the chicken tender. You’ll know it’s ready when the chicken easily falls off the bone.

After cooking, carefully take the chicken out of the pot. Let it cool for a few minutes. Once it’s cool enough to handle, shred the chicken and set it aside to use later.

Now, strain the broth through a fine mesh sieve to remove the vegetables and bay leaves. This will leave you with a clear and flavorful broth.

Finally, add in the fresh parsley, thyme, and dill to the strained broth. Squeeze in the lemon juice for a nice zesty finish. Serve hot or store in the fridge for later use.

Tips:

1. You can add more herbs like rosemary or oregano for different flavors.
2. To make the broth richer, you can include chicken bones or scraps if you have them.
3. Store leftover broth in airtight containers and freeze it for up to three months.

Nutrition Facts:

• Calories: 220 per serving
• Protein: 25g
• Fat: 10g
• Carbohydrates: 6g
• Sodium: 350mg

6 Spring Pea and Basil Pesto Soup

Spring is here, and that means it’s time for fresh flavors! This Spring Pea and Basil Pesto Soup is a delightful combination of sweet peas and fragrant basil, creating a vibrant and tasty dish. Perfect for a light lunch or a starter at dinner, this soup will bring a burst of spring to your table.

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4

Ingredients:

• 2 cups fresh or frozen peas
• 1 cup fresh basil leaves
• 1/4 cup pine nuts
• 1/4 cup grated Parmesan cheese
• 2 cloves of garlic
• 2 cups vegetable broth
• 1 cup cream (or coconut milk for a dairy-free option)
• 2 tablespoons olive oil
• Salt and pepper to taste
• Lemon juice for garnish

Instructions:

Start by making the pesto. In a food processor, combine the basil leaves, pine nuts, Parmesan cheese, and garlic. Pulse until minced. Slowly add in the olive oil while blending until smooth. You can add a little more oil if needed. Set the pesto aside for later.

In a large pot, heat the vegetable broth over medium heat. Add the peas to the pot and let them simmer for about 5 minutes until tender. If you are using frozen peas, it may take a bit longer for them to cook.

Once the peas are cooked, use an immersion blender to purée the soup until it’s nice and smooth. If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender. Remember to let it cool a bit before blending!

Next, stir in the cream (or coconut milk) and the prepared basil pesto into the soup. Mix everything well and season with salt and pepper to taste. Let it simmer for another 5 minutes on low heat to warm through.

Serve the soup hot with a squeeze of lemon juice on top to brighten the flavor. It’s ready to enjoy!

Tips:

1. You can substitute walnuts for pine nuts if you prefer or want a different flavor.
2. This soup can be stored in the refrigerator for up to 3 days. Just reheat before serving.
3. For extra texture, consider adding some crispy croutons on top before serving.

Nutrition Facts:

• Calories: 280
• Protein: 8g
• Fat: 20g
• Carbohydrates: 25g
• Fiber: 4g
• Sugar: 2g

7 Radish and Greens Soup

Radish and Greens Soup is a fresh and nutritious dish that highlights the vibrant flavors of spring. This soup is easy to make and is perfect for a light lunch or dinner. Plus, it’s an excellent way to use up those garden-fresh radishes and leafy greens!

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 bunch radishes, trimmed and sliced
• 4 cups mixed greens (such as spinach, kale, or Swiss chard)
• Salt and pepper to taste
• 1 teaspoon lemon juice
• Fresh herbs for garnishing (optional)

Instructions:

Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent.

Stir in the minced garlic and cook for another 1-2 minutes until fragrant. Then, pour in the vegetable broth and bring it to a boil.

Once boiling, add the sliced radishes and cook for about 10 minutes, until they are tender. As they simmer, they will release their natural flavors into the broth.

Next, add the mixed greens to the pot. Stir them in and let them wilt for about 2-3 minutes. Season the soup with salt and pepper to taste, and stir in the lemon juice for a burst of brightness.

Remove the pot from heat and, if desired, use an immersion blender to puree the soup until smooth, or you can leave it chunky for more texture.

ladle the soup into bowls and, if you like, garnishing with fresh herbs for an extra touch.

Tips:

1. For a creamier texture, you can add a splash of cream or a dollop of yogurt before serving.
2. Feel free to experiment with other vegetables like carrots or potatoes for added nutrition and flavor.
3. This soup freezes well, so you can make a big batch and enjoy it later!

Nutrition Facts:

• Calories: 120 per serving
• Protein: 3g
• Carbohydrates: 20g
• Fat: 4g
• Fiber: 4g
• Vitamin C: 25% of the Daily Value

8 Light Tomato and Fennel Bisque

Warm up your day with a comforting bowl of Light Tomato and Fennel Bisque. This creamy soup is bursting with fresh flavors, making it perfect for springtime. It’s light yet satisfying, with ripe tomatoes and fragrant fennel dancing together in harmony.

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 bulb fennel, chopped (reserve some fronds for garnish)
• 3 cloves garlic, minced
• 3 cups diced ripe tomatoes (fresh or canned)
• 2 cups vegetable broth
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 cup heavy cream or coconut milk (for a lighter option)
• Fresh basil leaves for garnish

Instructions:

Start by heating olive oil in a large pot over medium heat. Once the oil is hot, add the onion and fennel. Sauté for about 5 minutes or until they’re soft and fragrant.

Next, stir in the garlic, cooking for an additional 1 minute until it is fragrant. Then, toss in the diced tomatoes, along with the vegetable broth and dried thyme. Bring the mixture to a boil, then reduce heat to a simmer. Allow it to simmer for about 25 minutes to let all the flavors meld together.

After simmering, use an immersion blender to puree the soup until it’s smooth. If you prefer a chunkier texture, blend just half of the soup. Stir in the heavy cream or coconut milk and season with salt and pepper to taste. Heat gently until warmed through, but do not boil.

Serve the bisque hot in bowls, garnished with fresh basil leaves and reserved fennel fronds. Enjoy your delightful spring soup!

Tips:

1. For an extra kick, add a pinch of red pepper flakes while cooking the onion and fennel.
2. You can substitute canned tomatoes with fresh tomatoes for a brighter flavor.
3. Pair this bisque with a light salad or crusty bread for a full meal.

Nutrition Facts:

• Calories: 250
• Protein: 4g
• Fat: 18g
• Carbohydrates: 22g
• Fiber: 4g
• Sugars: 5g

9 Carrot and Orange Spring Soup

Carrot and Orange Spring Soup is a bright and refreshing dish that celebrates the flavors of spring. With its vibrant orange color and a hint of sweetness from the oranges, this soup is perfect for a light lunch or dinner. Easy to make, it will surely impress your family and friends!

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4

Ingredients:

• 4 large carrots, peeled and chopped
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 cups vegetable broth
• 1 cup fresh orange juice (about 2 oranges)
• 1 teaspoon zest from one orange
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh herbs (like parsley or cilantro) for garnish, optional

Instructions:

Start by heating the olive oil in a large pot over medium heat. Once the oil is hot, add the diced onion and sauté until it becomes translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute.

Next, add the chopped carrots to the pot. Mix well and cook for about 5 minutes, allowing the carrots to soften a bit. Then, pour in the vegetable broth and bring everything to a boil. Once boiling, reduce the heat to low and simmer until the carrots are tender, which should take about 15-20 minutes.

After the carrots are soft, remove the pot from heat. Use an immersion blender to puree the soup until it’s smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender.

Stir in the fresh orange juice and orange zest. Taste the soup and add salt and pepper as needed. If the soup is too thick for your liking, you can add a bit more broth or water to reach your desired consistency.

Serve hot in bowls and garnish with fresh herbs if you like. Enjoy your delicious Carrot and Orange Spring Soup!

Tips:

1. For a little kick, add a pinch of ginger or a dash of cayenne pepper while cooking.
2. You can use chicken broth instead of vegetable broth for a different flavor.
3. This soup can be stored in the fridge for up to 3 days and tastes even better the next day!

Nutrition Facts:

• Calories: 150
• Total Fat: 5g
• Sodium: 200mg
• Carbohydrates: 25g
• Fiber: 4g
• Sugars: 8g
• Protein: 3g

10 Artichoke and White Bean Puree

Artichoke and White Bean Puree is a creamy and tasty dish that’s perfect as a dip or spread. It’s full of nutritious ingredients and is super easy to make! You can enjoy it on crackers, toast, or with fresh veggies.

Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4

Ingredients:

• 1 can (14 oz) of artichoke hearts, drained and rinsed
• 1 can (15 oz) of white beans (like cannellini or navy), drained and rinsed
• 2 tablespoons of lemon juice
• 2 tablespoons of olive oil
• 2 cloves of garlic, minced
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

Start by placing the artichoke hearts, white beans, lemon juice, olive oil, and minced garlic into a food processor. Make sure to drain and rinse the beans and artichokes well before adding them.

Next, blend all the ingredients together until smooth. If you prefer a creamier texture, you can add a little water or more olive oil. This will help achieve the consistency you want.

Once the mixture is smooth, taste it and add salt and pepper according to your preference. Remember, you can always add more but you can’t take it out!

Finally, transfer the puree to a serving bowl and, if you like, sprinkle some fresh parsley on top for a nice touch. Serve it with your favorite crackers, toast, or fresh veggies.

Tips:

1. You can add a pinch of red pepper flakes for a bit of heat.
2. This puree can also be used as a spread for sandwiches or wraps.
3. Store any leftovers in an airtight container in the fridge for up to 3 days.

Nutrition Facts:

• Calories: 120 per serving
• Protein: 6g
• Fat: 5g
• Carbohydrates: 15g
• Fiber: 5g
• Sodium: 200mg

11 Roasted Garlic and Spring Onion Soup

Roasted Garlic and Spring Onion Soup is a delightful dish that warms the heart and tummies. The rich flavors of roasted garlic blend beautifully with the freshness of spring onions. It’s a perfect choice for a cozy night in or as a starter for a spring gathering.

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4

Ingredients:

• 2 heads of garlic
• 4 spring onions (green onions)
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1 medium potato, peeled and diced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon lemon juice
• Fresh herbs (like parsley) for garnish

Instructions:

Start by preheating your oven to 400°F (200°C). Carefully slice the top off each head of garlic and place them on a piece of aluminum foil. Drizzle with 1 tablespoon of olive oil and wrap them up tightly.

Next, pop the wrapped garlic in the oven and roast for about 30 minutes until soft and fragrant. While that’s happening, chop the spring onions—separating the white parts from the green.

In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the white parts of the spring onions and sauté for about 3-4 minutes until they begin to soften. Add the diced potato, salt, and black pepper, and cook for another 5 minutes.

Once the garlic is done roasting, unwrap it and squeeze the soft cloves out of their skins into the pot. Pour in the vegetable broth and bring everything to a boil. Reduce the heat and let it simmer for around 15 minutes, until the potatoes are tender.

Use an immersion blender to blend the soup until it’s smooth. If you don’t have one, carefully transfer the soup to a blender in batches. Stir in the lemon juice and taste it, adjusting the seasoning if necessary. Finally, serve hot, garnished with the green parts of the spring onions and fresh herbs.

Tips:

1. For an extra creamy soup, add 1/2 cup of heavy cream or coconut milk just before blending.
2. If you want more flavor, toss in some fresh thyme or rosemary while simmering.
3. This soup freezes well; just store it in an airtight container and reheat it later!

Nutrition Facts:

• Calories: 150 per serving
• Protein: 3g
• Carbohydrates: 30g
• Fat: 5g
• Fiber: 3g
• Sodium: 600mg

12 Chilled Cucumber and Dill Soup

Enjoy this refreshing Chilled Cucumber and Dill Soup on a warm day! It’s light, creamy, and packed with flavor. Perfect as a starter or a light meal, this soup is easy to make and will impress your family and friends.

Prep Time: 15 minutes
Additional Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 4

Ingredients:

• 2 medium cucumbers, peeled and chopped
• 1 cup plain yogurt
• 1 cup vegetable broth
• 1 tablespoon fresh dill, chopped
• 1 tablespoon lemon juice
• 1 garlic clove, minced
• Salt and pepper, to taste
• Olive oil (optional, for drizzling)
• Fresh dill sprigs (for garnish)

Instructions:

Start by peeling and chopping the cucumbers. Set them aside in a bowl.

In a blender, combine the chopped cucumbers, plain yogurt, vegetable broth, fresh dill, lemon juice, and minced garlic. Blend everything until it’s smooth and creamy.

Taste the soup and add salt and pepper to your liking. If you want the soup a bit thinner, you can add more vegetable broth.

Once blended, transfer the soup to a large bowl or a container with a lid. Cover it and place it in the refrigerator for at least 2 hours to chill.

When you’re ready to serve, stir the soup well. Pour it into bowls and drizzle a bit of olive oil on top, if desired. Garnish with fresh dill sprigs to make it look pretty.

Tips:

1. For a creamier texture, you can use sour cream instead of yogurt.
2. Experiment with adding other herbs like mint for a different flavor.
3. Serve the soup with crusty bread for a more filling meal.

Nutrition Facts:

• Calories: 120
• Protein: 5g
• Fat: 7g
• Carbohydrates: 10g
• Fiber: 1g
• Sugar: 3g

13 Bright Spring Vegetable Minestrone

Spring brings fresh vegetables and vibrant flavors, making it the perfect time for a warming bowl of Bright Spring Vegetable Minestrone. This soup is packed with colorful veggies and rich in nutrients, making it both healthy and delicious. It’s easy to prepare, perfect for a cozy lunch or dinner.

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 1 zucchini, diced
• 1 yellow squash, diced
• 1 cup asparagus, trimmed and cut into pieces
• 1 bell pepper, chopped
• 1 can (14.5 oz) diced tomatoes, undrained
• 4 cups vegetable broth
• 1 can (15 oz) cannellini beans, rinsed and drained
• 1 cup green peas (fresh or frozen)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper, to taste
• Fresh basil, for garnish (optional)
• Grated Parmesan cheese, for serving (optional)

Instructions:

Start by heating the olive oil in a large pot over medium heat. Once the oil is hot, add the chopped onion, diced carrots, and celery. Sauté these vegetables until they become tender, which should take about 5 minutes.

Next, stir in the minced garlic and cook for another minute. This will add lots of flavor to your soup. Then, add the diced zucchini, yellow squash, and asparagus to the pot. Cook for about 3-4 minutes, allowing the vegetables to soften a bit.

After that, add the chopped bell pepper and the diced tomatoes with their juice. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 10 minutes.

Now, it’s time to add the rinsed cannellini beans and green peas to the pot. Season with dried oregano, dried basil, and some salt and pepper. Continue to simmer for another 5-10 minutes until all the vegetables are cooked through.

Once the soup is done, taste it and adjust the seasoning if needed. Serve it hot, garnished with fresh basil and a sprinkle of grated Parmesan cheese if you like.

Tips:

1. Feel free to use any other seasonal vegetables you have on hand!
2. If you want a heartier soup, consider adding pasta or quinoa.
3. Store any leftovers in an airtight container in the fridge for up to 3 days.

Nutrition Facts:

• Calories: 150 per serving
• Protein: 7g
• Fat: 5g
• Carbohydrates: 24g
• Fiber: 7g
• Sugar: 6g

14 Wild Garlic and Potato Soup

Wild Garlic and Potato Soup is a delicious way to enjoy fresh, seasonal ingredients. This creamy and flavorful soup is perfect for a chilly day when you want something warm and comforting. With just a few simple steps, you’ll have a tasty bowl of goodness to savor.

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4

Ingredients:

• 500g potatoes, peeled and chopped
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 750ml vegetable stock
• 100g wild garlic, chopped
• 150ml cream (optional for creaminess)
• Salt and pepper, to taste

Instructions:

Start by heating the olive oil in a large pot over medium heat. Add the chopped onion and sauté it for about 5 minutes until it becomes soft and translucent. This will add a nice base flavor to your soup.

Next, toss in the minced garlic and cook for another 1-2 minutes. Be careful not to burn the garlic, as it can become bitter if overcooked.

Now, add the chopped potatoes to the pot and stir everything together. Pour in the vegetable stock, ensuring that the potatoes are covered. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes or until the potatoes are tender when pierced with a fork.

Once the potatoes are soft, add the chopped wild garlic to the pot. Let it cook for an additional 2 minutes to wilt the garlic. If you like a creamy soup, this is the time to add the cream. Stir everything well to combine.

Using a hand blender, blend the soup until it reaches your desired smoothness. If you don’t have a hand blender, carefully transfer the soup in batches to a regular blender.

Finally, season the soup with salt and pepper to taste. Serve hot and enjoy the wonderful flavors!

Tips:

1. If you don’t have wild garlic, you can substitute it with spinach or leeks for a different flavor.
2. To enhance the taste, you can add herbs like thyme or a squeeze of lemon juice.
3. For added texture, try topping your soup with croutons or a sprinkle of grated cheese.

Nutrition Facts:

• Calories: 270
• Protein: 6g
• Carbohydrates: 37g
• Fat: 10g
• Sodium: 500mg

15 Refreshing Sorrel and Potato Soup

This Refreshing Sorrel and Potato Soup is a light and tangy delight perfect for a spring lunch! With the vibrant flavors of sorrel and creamy potatoes, this soup is both nourishing and full of taste. It’s easy to make and will leave you feeling fresh and satisfied.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 medium potatoes, peeled and diced
• 4 cups vegetable or chicken broth
• 2 cups fresh sorrel leaves, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup heavy cream (optional for creaminess)
• Fresh herbs (like dill or chives) for garnish

Instructions:

Start by heating the olive oil in a large pot over medium heat. Add the chopped onion and sauté it for about 5 minutes until it becomes soft and translucent. Next, stir in the minced garlic and cook it for another minute until you can smell the aroma.

Now, you can add the diced potatoes to the pot along with the broth. Bring everything to a boil, then reduce the heat and let it simmer for about 15 minutes. You want the potatoes to be tender enough to mash easily.

Once the potatoes are soft, it’s time to add the chopped sorrel leaves. Stir them into the pot and allow them to cook for about 5 minutes. They’ll wilt down, adding a beautifully tart flavor to your soup. If you want a creamier texture, stir in the heavy cream at this point.

Use an immersion blender or a regular blender to puree the soup until it reaches your desired smoothness. Season it with salt and black pepper to suit your taste.

Serve the soup hot, garnished with your favorite fresh herbs. Enjoy the vibrant flavors of spring!

Tips:

1. For a twist, you can add a squeeze of lemon juice to enhance the tangy flavor.
2. If you can’t find sorrel, spinach can be a great substitute, though it won’t have the same tartness.
3. This soup can be made ahead of time and stored in the fridge for up to 3 days.

Nutrition Facts:

• Calories: 210 kcal
• Protein: 4 g
• Fat: 9 g
• Carbohydrates: 30 g
• Fiber: 4 g
• Sugar: 2 g