Eat EmpoweredHome » Eat Empowered » 8 Delicious Soups to Celebrate the Bounty of Spring
We love the heartiness of winter squashes and the zesty flavors of grapefruit, kiwifruit, and oranges during the colder months. But now that warmer weather is on the horizon, we can’t wait for the bounty of seasonal veggies that spring brings. From peppery arugula to asparagus, broccoli, spinach, and cabbage, spring is all about green vegetables. And we can’t think of a better way to glorify your greens than with the ultimate transitional dish—soup.
These spring soups capture the taste of the season and are loaded with antioxidant-rich vegetables that support your immune system and satisfy you in more ways than one.
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Carrot Ginger Squash Soup
We can’t think of a more delicious soup that perfectly welcomes the bright flavors of spring while savoring the last of winter produce. This incredibly flavorful soup features carrots—a spring staple—butternut squash, and fresh ginger. Embrace the season even more by swapping spring onion for the yellow onion in the recipe; spring onions have a slightly sweeter flavor. But aside from its amazing taste, this soup boasts plenty of health-boosting antioxidants, including the carotenoids from the carrots and butternut squash, and immunity-boosting ginger.
White Bean Soup With Spicy Chorizo
Although sunnier days are ahead, spring has a way of surprising us sometimes with a snow day, especially during the season’s early days in March. This comforting and hearty soup is a must-have on those days. You can introduce spring produce by using carotenoid-rich carrots instead of butternut squash and adding spinach and asparagus. Dice up some celery for a satisfying crunch and infuse more taste-tempting flavor with spring herbs, such as basil and cilantro.
Strawberry Rhubarb Soup
Who says you can’t enjoy soup for breakfast? Spring’s ruby gems, strawberries and rhubarb, take center stage in this chilled soup. Made of Greek yogurt, orange juice, and fresh mint, this pink soup is a refreshing way to start your day. Not to mention, it’s brimming with disease-fighting nutrients, including vitamin C, and gut-supporting probiotics.
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Creamy Asparagus Soup
(Image: Love and Lemons)
This bright and creamy green soup is spring in a bowl. Asparagus, peas, and potatoes are cooked together in a pot and then blended until creamy. Dijon mustard, lemon juice, and fresh basil and mint infuse mouthwatering flavor, while the slightly spicy pine nut topping adds crunchy texture. Drizzle with olive oil and serve with a slice of sourdough bread for a satisfying meal.
Coconut Broccoli Soup
(Image: 101 Cookbooks)
Heidi Swanson, the author of 101 Cookbooks, has a way of turning simple ingredients into a work of art, and this spring soup is no exception. Even the pickiest eaters will be coming back for spoonfuls of this deliciously creamy broccoli and spinach soup. Garlic and onions lend a savory flavor, and serrano chile turns up on the heat. Full-fat coconut milk makes this soup more filling, but you can also enjoy it with some pan-fried tofu for more plant-based protein.
Springtime Chicken Noodle Soup
(Image: Half Baked Harvest)
Tieghan Gerard, the creator of Half-Baked Harvest, says this soup is inspired by Pho, a traditional Vietnamese soup made of rice noodles, herbs, and beef or chicken. This comforting soup comes together in just 30 minutes and uses just only one pot. It’s made of chicken, rice noodles, fresh spinach, peas, soft-boiled eggs, and fresh cilantro, basil, sprouts and limes. But you can also use other spring produce, such as like carrots, mushrooms, kale, and Swiss chard. Star anise, garlic, ginger, fresno pepper, and hoisin and fish sauce lend a mouthwatering savory flavor.
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15-Minute Miso Soup With Greens and Tofu
(Image: Minimalist Baker)
Gut-friendly miso paste takes the spotlight in this classic Japanese soup; you can find miso paste in Asian markets and grocery stores. Perfect for two servings, this soup is packed with greens including: nori (dried seaweed) and green chard. It also includes firm tofu for some filling plant-based protein.
Asparagus, Fennel & Spinach Soup
(Image: Green Kitchen Stories)
Asparagus, spinach, spring onions, and fennel make the hearty veggie base in this delightful soup. But there’s more to this soup than its greens. The lentil and pumpkin seed topping provides protein, and the cashew cream lends some filling fat. This soup makes four smaller servings or two large ones, so it’s great for leftovers the next day.
(Image: Shutterstock)
Tiffany Ayuda is a Brooklyn-based editor and writer who specializes in fitness, nutrition, health, and wellness. She has held previous editorial roles at Prevention, Eat This, Not That, Daily Burn, and Everyday Health.
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