Spring Soup Ideas | Fresh and Light Recipes

Spring Soup Ideas – In this beautiful season, we can make some special soups, which are healthy as well as tasty to eat. Spring soup means soup made from fruits and green vegetables, which gives a lot of freshness on the occasion of spring.  They are perfect for a filling lunch or a light dinner, or as a first course at a springtime dinner party. These soups not only give a feeling of coolness at the beginning of summer, Rather they also provide energy to the body. Children and adults can all drink them with pleasure.

These soups keep your stomach light and are also delicious. You can easily make some special soups at home, such as spinach soup, pea soup, mint soup, or fresh cucumber soup. You can make the perfect soup for yourself by adding vegetables, herbs, and spices of your choice. These soups have a refreshing taste of vegetables and are also very beneficial for health.

Spring Soup Ideas

Fresh Vegetable-Based Spring Soups

1. Asparagus and Pea Soup
2. Spring Vegetable Minestrone
3. Leek and Potato Soup (lighter version)
4. Carrot and Ginger Spring Soup
5. Creamy Asparagus Soup
6. Green Pea and Mint Soup
7. Spinach and Zucchini Soup
8. Broccoli and Lemon Soup
9. Watercress and Potato Soup
10. Fennel and Leek Soup

Light Brothy Spring Soups

1. Chicken and Spring Vegetable Soup
2. Clear Broth Vegetable Soup
3. Lemon Orzo Chicken Soup
4. Asian Spring Vegetable Broth
5. Light Miso Spring Soup
6. Lemon-Ginger Vegetable Soup
7. Garlic Broth with Spring Greens
8. Clear Mushroom and Spinach Soup
9. Light Thai Coconut Soup
10. Simple Spring Herb Broth

Creamy (but Light) Spring Soups

1. Cream of Watercress Soup
2. Light Cream of Broccoli Soup
3. Cauliflower and Chive Soup
4. Creamy Spring Onion Soup
5. Avocado and Cucumber Chilled Soup
6. Chilled Pea and Buttermilk Soup
7. Light Creamy Carrot Soup
8. Parsnip and Leek Soup
9. Coconut Milk Asparagus Soup
10. Creamy Zucchini and Basil Soup

Chilled Spring Soups (Perfect for Warmer Days)

1. Chilled Cucumber Yogurt Soup
2. Chilled Green Pea Soup
3. Chilled Avocado Soup with Lime
4. Cold Tomato Basil Soup
5. Chilled Strawberry Gazpacho
6. Chilled Sweet Corn Soup
7. Chilled Beetroot and Yogurt Soup
8. Chilled Cantaloupe and Mint Soup
9. Chilled Watermelon Gazpacho
10. Cold Asparagus and Yogurt Soup

Spring Soups with Grains & Beans

1. Spring Barley and Vegetable Soup
2. Spring Quinoa and Kale Soup
3. White Bean and Arugula Soup
4. Chickpea and Spinach Broth
5. Lentil and Spring Vegetable Soup
6. Farro and Pea Soup
7. Wild Rice and Spring Greens Soup
8. Black-Eyed Pea and Chard Soup
9. Cannellini Bean and Lemon Soup
10. Split Pea and Herb Soup

Global-Inspired Spring Soups

1. Italian Spring Minestrone Verde
2. French Spring Vegetable Soup (Soupe de Printemps)
3. Greek Lemon Rice Soup (Avgolemono)
4. Japanese Clear Soup with Tofu and Greens

Recipe for Spring Soup Ideas

1. Asparagus and Pea Soup Recipe

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bunch of asparagus, trimmed and chopped
• 1 cup green peas (fresh or frozen)
• 4 cups vegetable broth
• Salt, pepper, and lemon juice

Instructions:

1. Heat the oil and sauté the onion and garlic until translucent.
2. Add the asparagus and cook for 3 minutes.
3. Pour in the broth; let the soup simmer until the asparagus is tender.
4. Add the peas and cook for 2 minutes.
5. Blend until completely smooth and season to taste with salt, pepper, and lemon juice.

2. Spring Vegetable Minestrone Recipe

Ingredients:

• 1 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 1 zucchini, diced
• 1 cup green beans, chopped
• 1/2 cup peas
• 4 cups vegetable broth
• 1 cup small pasta (like ditalini)
• 1 can of diced tomatoes
• Basil and Parmesan cheese (optional)

Instructions:

1. Saute onions with carrots and zucchini in oil.
2. Add the broth, tomatoes, and green beans; simmer for 10 minutes.
3. Stir in pasta and peas and cook until tender.
4. Season to taste, garnish with basil and Parmesan.

3. Leek and Potato Soup (lighter version) Recipe

Ingredients:

• 1 tbsp olive oil
• 2 large leeks, sliced
• 2 potatoes, diced
• 4 cups vegetable broth
• 1/2 cup milk (or dairy-free alternative)
• Salt and pepper

Instructions:

1. Saute leeks in olive oil until softened.
2. Add potatoes and broth and simmer till potatoes are tender.
3. Blend half of the potatoes for the creamy texture.
4. Stir in the milk and adjust the seasoning as desired.
5. Every step should be performed with care to bring out the desired flavor!
6. Use less salt, if needed, along with pepper.
7. Serve the cream warm to allow the flavors to fully develop!

4. Carrot and Ginger Spring Soup Recipe

Ingredients:

• 1 tbsp coconut oil
• 1 onion, diced
• 4 large carrots, sliced
• 1 tbsp fresh ginger, minced
• 4 cups vegetable broth
• Salt and pepper
• Fresh cilantro (optional)

Instructions:

1. Heat oil,  cook onions and ginger.
2. When it smells great, add carrots and broth and simmer until carrots are soft.
3. Keep blending till smooth.
4. Season and garnish with cilantro.

5. Creamy Asparagus Soup Recipe

Ingredients:

• 1 tbsp butter
• 1 bunof ch asparagus, chopped
• 1 onion, chopped
• 3 cups vegetable broth
• 1/2 cup cream or coconut milk
• Salt, pepper, and lemon zest

Instructions:

1. Saute onion in butter and add asparagus.
2. Pour in the broth and simmer to keep tender.
3. From here, blend until smooth and stir in cream, then season.
4. Garnish with lemon zest.

6. Green Pea and Mint Soup Recipe

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 3 cups peas (fresh or frozen)
• 4 cups vegetable broth
• 1/4 cup fresh mint leaves
• Salt and pepper

Instructions:

1. Sauté the onion in olive oil until soft.
2. Toss in the peas and stock; simmer for 5 minutes.
3. Puree the mixture with the mint until smooth; season and serve.

7. Spinach and Zucchini Soup Recipe

Ingredients:

• 1 tbsp olive oil
• 1 zucchini, diced
• 4 cups baby spinach
• 1 onion, diced
• 3 cups vegetable broth
• Salt, pepper, and lemon juice

Instructions:

1. Saute until tender: onion and zucchini.
2. Add broth and bring it to a simmer.
3. Add spinach and cook for 2 minutes.
4. Mix until smooth, seasoning with salt, pepper, and lemon juice.

8. Broccoli and Lemon Soup Recipe

Ingredients:

• 1 tbsp olive oil
• 1 head of broccoli, chopped
• 1 onion, diced
• 4 cups vegetable broth
• Zest and juice of 1 lemon
• Salt and pepper

Instructions:

1. Onion saute first, add broccoli and broth.
2. Simmer until the vegetable is tender.
3. Then, blend until smooth and perfect.
4. Season with salt and pepper, followed by lemon flavor through zest or another variation made to taste.

9. Watercress and Potato Soup Recipe

Ingredients:

• 1 tbsp butter
• 1 onion, diced
• 2 potatoes, diced
• 4 cups vegetable broth
• 2 bunches of watercress, trimmed
• Salt and pepper

Instructions:

1. Onions and potatoes in the butter until almost soft.
2. Add stock and simmer until the potatoes are tender.
3. Throw in the watercress, cook for 2 minutes, blend smooth, and season

10. Fennel and Leek Soup Recipe

Ingredients:

• 1 tbsp olive oil
• 2 leeks, sliced
• 1 fennel bulb, sliced
• 4 cups vegetable broth
• 1/2 cup milk or cream
• Salt, pepper, and dill

Instructions:

1. Saute in the oil until über soft leeks and fennel.
2. Add some broth and simmer until tender.
3. Blend smoothly and then stir in milk.
4. Season with a pinch of salt, pepper, and fresh dill.

11. Chilled Cucumber Yogurt Soup Recipe

Ingredients

• 2 large cucumbers, peeled, seeded, and chopped
• 2 cups plain Greek yogurt
• 1/2 cup cold water or vegetable broth (adjust for consistency)
• 2 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• 2 tablespoons fresh dill, chopped (or mint for a twist)
• 2 cloves garlic, minced
• Salt and black pepper to taste
• Optional garnish: extra dill or mint, diced cucumber, olive oil drizzle

Instructions

1. Blend the content: In a blender or food processor, mix chopped cucumbers, Greek curd, cold water or broth, lemon juice, olive oil, dill, and garlic. Mix to a smooth and creamy consistency.
   
2. Season: Taste and season with salt and pepper. Adjust lemon juice or water for the desired touch and thickness.
   
3. Cold: Transfer to a bowl, cover, and to develop flavors in to cold for at least 1-2 hours.
   
4. to serve: Pour into a cool bowl. Garnish with additional dill or mint, diced cucumber, and drizzle of olive oil before serving