Spring ingredients are light and fresh, so your first instinct might not be to make a big bowl of soup, but maybe it should be! Spring soups are packed with fresh veggies and delicious ingredients, so they make a great option for weeknight dinners or meal-prep lunches. Once you scroll through these 10 recipes, you’ll want to run to your local farmers’ market and stock up on everything you need to craft your own big bowl o’ soup.
Thai Pea Soup
Get the recipe via Running To The Kitchen
This Thai pea soup is made completely in the blender and full of fresh spring flavor. With ginger, lemongrass, coconut milk, jalapenos and peas, you’ll want a big bowl.
Chilled Parsnip Apple + Fennel Soup with Cucumber Salad
This soup checks all the boxes. It’s creamy and comforting, but chilled and topped with cucumber salad, it’s light and bright, too.
Chunky Pea and Leek Soup with Poached Eggs
Get the recipe via A Beautiful Plate
There is so much flavor packed into one little bowl with this delicious recipe. The poached eggs on top create a whole other element of creaminess and oomph.
Spring Beetroot Gazpacho with Kefir and Wasabi
Get the recipe via Serving Dumplings
This gazpacho tastes as good as it looks. It’s inspired by Polish cuisine, and is made with young spring beets and beet greens, which add a delicious earthy flavor.
Roasted Cauliflower & Fennel Soup
Get the recipe via Land O’ Lakes
Roasted cauliflower and fennel create a fresh, spring soup, garnished with roasted pistachios and fennel fronds.
Green Gazpacho
Get the recipe via Fraîche Living
This green gazpacho is the perfect lunch on a hot summer day! The fresh herbs make it so refreshing and it’s the perfect creaminess thanks to the Greek yogurt.
Cauliflower Millet Soup with Lemon
Get the recipe via Sugar Salted
This hearty soup is basically sunshine in a bowl thanks to that burst of lemon.
Vibrant Spring Soup
Get the recipe via A Couple Cooks
This soup lives up to its name, it’s so vibrant! It’s bright green and fresh and features peas, spinach, chives and mint.
Cantaloupe Gazpacho with Crispy Prosciutto
Get the recipe via Turnip The Oven
This light, refreshing cantaloupe gazpacho is the perfect summer meal. You can skip the prosciutto to make it vegetarian or replace the yogurt with unsweetened almond milk to make it vegan.
Farmers’ Market Chilled Soup with Cucumber Salad
Get the recipe via With Food And Love
A raw, vegan chilled soup made with your farmers’ market best like tomatoes, bell peppers and sweet corn, and topped with a bright, herby cucumber salad.
