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Spring Soup Recipes

11 Simple Soups for Tasty Spring Meals


Soup is one of my favorite ways to use seasonal produce. These simple recipes for spring soups take full advantage of the fresh, bright, and tender produce of spring – artichokes, asparagus, fava beans, green garlic, nettles, spinach. All green and lovely, with a few bright orange carrots and brilliant blood red beets thrown in for good measure!

Artichoke Soup

Image of Artichoke Soup
Photo © Molly Watson

This simple puree of artichoke hearts in broth with a bit of garlic and cream makes one of the tastiest soups imaginable. You can trim fresh artichokes or make this soup in minutes by using froxen artichoke hearts.

Asparagus Chickpea Soup

Image of Asparagus Chickpea Soup
Photo © Molly Watson

This fresh spring asparagus soup is thickened with chickpeas and flavored with gremolata - a mixture of parsley, garlic, and lemon. Serve as a first course at a spring dinner party or as a light main course with a side salad and cheese and crusty bread.

Carrot Ginger Soup

Image of Carrot Ginger Soup
Photo © Molly Watson

The ginger in this soup really brightens the sweetness of the carrots. Use the optional ground almonds to thicken the soup and turn it into a soup hearty enough to anchor a light spring dinner.

Chilled Beet Soup (Cold Borscht)

Image of Chilled Beet Soup
Photo © Molly Watson

Sweet, earthy spring beets become a refreshing chilled soup in this easy, flexible recipe. Serve it pureed smooth or leave it with pieces of grated beets floating in the sweet, red broth.

Cream of Fresh Fava Bean Soup

Image of Cream of Fava Bean Soup
Photo © Molly Watson

This soup couldn't be more simple – fava beans and cream, pretty much. It has a luscious texture (as much from the pureed fava beans as from the cream) and rich taste (ditto) that comes alive with a sprinkle of minced chives on top.

Egg Lemon Soup

Image of Egg Lemon Soup
Photo © Molly Watson

Local, pastured eggs are at their best in the spring (you're most likely to find double-yolked specimens in the first frenzied months of laying after the long, dark winter). This classic Greek soup is simple, easy, and takes full advantage of the rich flavor of spring eggs. Egg thickens a soup of rice or orzo cooked in broth and flavored with lemon. Add some crusty bread and a green salad and you have the easiest, warming-est, loveliest dinner ever.

Green Garlic Soup

Photo © Molly Watson
The young garlic plants pulled to thin the fields early in the season bring a delicate garlic flavor to this super easy soup.


Minted Fresh Green Pea Soup

Image of Minted Fresh Green Pea Soup
Photo © Molly Watson

Fresh spring peas cooked with a bit of onion and seasoned with mint makes a refreshing, surprisingly hearty soup. Stir in cream, if you like, use it - as pictured here - as a garnish, or omit it - the soup is rich and "creamy" all on its own.

Spinach Soup

Image of Spinach Soup
Photo © Molly Watson

This simple spinach soup is bright, warming, tasty, and nutritious. It is extra delicious with a garnish of jarred or freshly grated horseradish and/or a dollop of sour cream or crème fraîche (Horseradish Cream is particularly perfect).

Stinging Nettles Soup

Image of Stinging Nettles Soup
Photo © Molly Watson

Tame stinging nettles by cooking them...in this easy, super-nutritious, and delicious spring soup.

Turnip Soup With Its Turnip Greens

Photo © Molly Watson
In some parts, baby turnips with their greens still attached are a lovely sight in spring. One way I like to eat them is together, in a light bowl of soup.


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