Greetings, spring lovers! As the days grow longer and the air fills with the scent of blooming flowers, it’s the perfect time to lighten up your meals with vibrant, seasonal soups. From quick weeknight dinners to cozy weekend favorites, these refreshing recipes celebrate the best of spring produce. Ready to find your new go-to bowl? Let’s dive into these 28 delightful soups that capture the essence of the season.
Asparagus and Leek Soup
Looking for a cozy soup that feels like a warm hug? This asparagus and leek soup is your new go-to for chilly evenings. You’ll love how the fresh spring flavors come together in this creamy, comforting bowl.
Ingredients
– 2 tablespoons rich extra virgin olive oil
– 2 large leeks, white and light green parts only, thinly sliced
– 1 pound fresh asparagus spears, tough ends trimmed
– 3 cups rich vegetable broth
– 1/2 cup heavy cream
– 1/4 teaspoon freshly ground black pepper
– 1/2 teaspoon sea salt
Instructions
1. Heat 2 tablespoons of rich extra virgin olive oil in a large pot over medium heat until shimmering.
2. Add 2 large leeks, white and light green parts only, thinly sliced, and cook for 8-10 minutes until softened and fragrant.
3. Trim the tough ends from 1 pound of fresh asparagus spears and cut into 1-inch pieces.
4. Add the chopped asparagus to the pot with the leeks and cook for 3 minutes, stirring occasionally.
5. Pour in 3 cups of rich vegetable broth and bring to a gentle boil.
6. Reduce heat to low, cover the pot, and simmer for 15 minutes until asparagus is tender when pierced with a fork.
7. Carefully transfer the soup to a blender and blend on high speed for 1 minute until completely smooth.
8. Return the blended soup to the pot over low heat.
9. Stir in 1/2 cup of heavy cream until fully incorporated.
10. Season with 1/4 teaspoon of freshly ground black pepper and 1/2 teaspoon of sea salt, stirring to combine.
11. Heat for 2 more minutes until warmed through, then remove from heat.
A silky smooth texture makes this soup feel luxurious, while the fresh asparagus and sweet leeks create a beautifully balanced flavor. Try topping it with crispy croutons or a drizzle of cream for an elegant presentation that’s perfect for both casual dinners and special occasions.
Pea and Mint Velouté
Just when you need something that feels fancy but comes together in no time, this pea and mint velouté is your answer. It’s creamy, refreshing, and perfect for those days when you want a little elegance without the fuss. You’ll love how the bright flavors come together so smoothly.
Ingredients
– 2 tablespoons rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 2 cups frozen sweet peas
– 4 cups low-sodium vegetable broth
– 1/2 cup fresh mint leaves, roughly chopped
– 1/2 cup heavy cream
– 1 teaspoon fine sea salt
– 1/2 teaspoon freshly cracked black pepper
Instructions
1. Heat 2 tablespoons of rich extra virgin olive oil in a large pot over medium heat until it shimmers.
2. Add 1 medium finely diced yellow onion and cook for 5–7 minutes, stirring occasionally, until it turns translucent and fragrant.
3. Pour in 4 cups of low-sodium vegetable broth and bring the mixture to a gentle boil.
4. Stir in 2 cups of frozen sweet peas and cook for exactly 3 minutes to preserve their bright green color.
5. Remove the pot from the heat and carefully stir in 1/2 cup of roughly chopped fresh mint leaves.
6. Let the soup cool for 10 minutes before blending to avoid steam pressure buildup.
7. Use an immersion blender to purée the soup until completely smooth, about 2–3 minutes.
8. Return the pot to low heat and whisk in 1/2 cup of heavy cream until fully incorporated.
9. Season with 1 teaspoon of fine sea salt and 1/2 teaspoon of freshly cracked black pepper, stirring to combine.
10. Heat the soup for 3–4 minutes until warmed through, but do not boil to prevent curdling.
Delightfully silky with a vibrant green hue, this velouté balances the sweetness of peas with the cool freshness of mint. Serve it chilled on a warm day or hot with a drizzle of cream and extra mint for garnish—either way, it’s a bowl of pure comfort.
Chilled Cucumber Avocado Soup
On a hot summer day, nothing beats a cool, refreshing soup that comes together in minutes. You’ll love how this chilled cucumber avocado soup feels like a spa treatment in a bowl—creamy, bright, and totally satisfying without any cooking required. It’s the perfect make-ahead lunch or light dinner when you want something nourishing but don’t want to turn on the stove.
Ingredients
– 2 large English cucumbers, peeled and roughly chopped
– 2 ripe Hass avocados, pitted and scooped
– 1 cup plain Greek yogurt, thick and creamy
– ½ cup fresh mint leaves, loosely packed
– ¼ cup fresh lime juice, freshly squeezed
– 2 tablespoons extra virgin olive oil, rich and fruity
– 1 small garlic clove, minced
– 1 teaspoon fine sea salt
– ½ teaspoon freshly ground black pepper
– ¼ teaspoon cayenne pepper, for a subtle kick
Instructions
1. Combine the peeled and roughly chopped English cucumbers, pitted and scooped Hass avocados, thick and creamy plain Greek yogurt, loosely packed fresh mint leaves, freshly squeezed lime juice, rich and fruity extra virgin olive oil, minced garlic clove, fine sea salt, freshly ground black pepper, and cayenne pepper in a high-speed blender.
2. Blend on high speed for 45-60 seconds until completely smooth and creamy, scraping down the sides once with a spatula to ensure no chunks remain.
3. Taste the soup and adjust seasoning if needed, but avoid over-blending as it can warm the soup slightly.
4. Transfer the soup to an airtight container and refrigerate for at least 2 hours, or until thoroughly chilled to 40°F.
5. Stir the soup well before serving to reincorporate any separation that may have occurred during chilling.
6. Ladle the chilled soup into bowls and garnish with additional mint leaves, a drizzle of olive oil, and a sprinkle of black pepper if desired.
Really, the velvety texture from the avocados makes this soup feel indulgent, while the cucumber keeps it light and refreshing. The mint and lime give it a bright, herbaceous kick that’s perfect for warm evenings—try serving it in chilled glasses for an elegant appetizer or topped with grilled shrimp for a heartier meal.
Carrot-Ginger Soup with Lemon Zest
Zesty doesn’t even begin to describe this cozy bowl of goodness. You know those days when you want something warm and comforting but also bright and fresh? This carrot-ginger soup with that hint of lemon zest is exactly what you need—it’s like a hug in a bowl with a little zing to wake up your taste buds.
Ingredients
- 2 tablespoons rich extra virgin olive oil
- 1 large sweet yellow onion, finely chopped
- 3 cloves fresh garlic, minced
- 2 tablespoons freshly grated ginger root
- 2 pounds vibrant orange carrots, peeled and sliced into 1/2-inch rounds
- 4 cups rich vegetable broth
- 1/2 cup creamy coconut milk
- 1 teaspoon finely ground sea salt
- 1/2 teaspoon freshly cracked black pepper
- 2 teaspoons bright lemon zest
- Fresh chopped parsley for garnish
Instructions
- Heat the rich extra virgin olive oil in a large pot over medium heat until it shimmers.
- Add the finely chopped sweet yellow onion and cook for 6-8 minutes, stirring occasionally, until the onion turns translucent and soft.
- Stir in the minced fresh garlic and freshly grated ginger root, cooking for 1 minute until fragrant.
- Add the vibrant orange carrot rounds to the pot, stirring to coat them in the aromatics.
- Pour in the rich vegetable broth, ensuring the carrots are fully submerged.
- Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 25 minutes, or until the carrots are completely tender when pierced with a fork.
- Carefully transfer the soup in batches to a blender, filling it only halfway each time to prevent spills, and blend until perfectly smooth.
- Return the blended soup to the pot and stir in the creamy coconut milk.
- Season with finely ground sea salt and freshly cracked black pepper, stirring to combine.
- Mix in the bright lemon zest just before serving to preserve its fresh flavor.
- Ladle the soup into bowls and garnish with fresh chopped parsley.
But the real magic happens when you take that first spoonful. The soup is velvety smooth with a subtle sweetness from the carrots, balanced by the warm kick of ginger and the bright pop of lemon. Try topping it with a drizzle of coconut milk or some crusty bread for dipping—it’s comfort food that feels both nourishing and exciting.
Lemon Artichoke Chicken Soup
Oh my goodness, you know those days when you need something comforting but still fresh? This lemon artichoke chicken soup is exactly what your soul craves—bright, cozy, and packed with flavor that feels like a warm hug.
Ingredients
– 2 tablespoons rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
– 4 cups rich chicken broth
– 1 (14-ounce) can artichoke hearts, drained and quartered
– 1/2 cup heavy cream
– 1/4 cup freshly squeezed lemon juice
– 1/4 cup chopped fresh parsley
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
Instructions
1. Heat 2 tablespoons of rich extra virgin olive oil in a large pot over medium heat until shimmering.
2. Add 1 large finely diced yellow onion and cook for 5–7 minutes, stirring occasionally, until translucent and fragrant.
3. Stir in 3 cloves of minced fresh garlic and cook for 1 minute until aromatic but not browned.
4. Add 1 pound of bite-sized chicken thigh pieces in a single layer and cook for 6–8 minutes, turning once, until golden brown on both sides.
5. Pour in 4 cups of rich chicken broth, scraping the bottom of the pot to lift any browned bits for extra flavor.
6. Bring the soup to a gentle boil, then reduce heat to low and simmer uncovered for 15 minutes.
7. Stir in 1 can of quartered artichoke hearts and simmer for 5 more minutes to warm through.
8. Reduce heat to the lowest setting and stir in 1/2 cup heavy cream until fully incorporated.
9. Add 1/4 cup freshly squeezed lemon juice, 1/4 cup chopped fresh parsley, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper.
10. Let the soup sit off heat for 2 minutes to allow flavors to meld.
Grab a spoon and dive in—the tender chicken and artichokes swim in a creamy, lemony broth that’s both rich and bright. Serve it with crusty bread for dipping, or top with extra parsley and a lemon wedge for a fresh finish.
Spinach and Basil Soup
Sometimes you just need a bowl of pure green goodness that feels both nourishing and comforting. This vibrant spinach and basil soup comes together in under 30 minutes and delivers that fresh, herby flavor you crave on busy weeknights.
Ingredients
– 2 tablespoons rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 2 cloves fresh garlic, minced
– 4 cups low-sodium vegetable broth
– 6 cups fresh baby spinach leaves
– 1 cup packed fresh basil leaves
– 1/2 cup heavy cream
– 1/4 teaspoon freshly ground black pepper
– 1/2 teaspoon fine sea salt
Instructions
1. Heat 2 tablespoons of rich extra virgin olive oil in a large pot over medium heat for 2 minutes until shimmering.
2. Add 1 medium finely diced yellow onion and cook for 5-7 minutes, stirring occasionally, until translucent and fragrant.
3. Stir in 2 cloves of minced fresh garlic and cook for 1 minute until aromatic but not browned.
4. Pour in 4 cups of low-sodium vegetable broth and bring to a boil over high heat.
5. Reduce heat to medium-low and simmer uncovered for 10 minutes to allow flavors to meld.
6. Add 6 cups of fresh baby spinach leaves and 1 cup of packed fresh basil leaves to the pot.
7. Cook for 2-3 minutes, stirring occasionally, until the greens have wilted completely and turned bright green.
8. Carefully transfer the soup to a blender and blend on high speed for 1-2 minutes until completely smooth and velvety.
9. Return the blended soup to the pot over low heat and stir in 1/2 cup of heavy cream.
10. Season with 1/2 teaspoon of fine sea salt and 1/4 teaspoon of freshly ground black pepper.
11. Heat gently for 3-4 minutes, stirring constantly, until warmed through but not boiling.
The silky texture coats your spoon beautifully, while the fresh basil shines through with just enough creaminess to balance the vibrant spinach. Try topping it with crispy croutons or a swirl of extra olive oil for contrasting textures that make each spoonful exciting.
Watercress and Apple Spring Soup
Oh, you’re going to love this bright, refreshing soup that perfectly captures spring in a bowl. It comes together in under 30 minutes and makes you feel like you’re eating something truly special. The peppery watercress and sweet apples create this magical balance that’s both light and satisfying.
Ingredients
– 2 tablespoons rich extra virgin olive oil
– 1 medium yellow onion, finely chopped
– 2 crisp Granny Smith apples, peeled and diced
– 4 cups fresh vegetable broth
– 6 ounces fresh peppery watercress, tough stems removed
– 1/2 cup heavy cream
– 1 teaspoon fine sea salt
– 1/4 teaspoon freshly ground black pepper
Instructions
1. Heat 2 tablespoons of rich extra virgin olive oil in a large pot over medium heat until shimmering.
2. Add 1 medium finely chopped yellow onion and cook for 5-7 minutes until translucent and fragrant.
3. Stir in 2 peeled and diced crisp Granny Smith apples and cook for 3 more minutes until slightly softened.
4. Pour in 4 cups of fresh vegetable broth and bring to a gentle boil.
5. Reduce heat to low, cover the pot, and simmer for 15 minutes until apples are completely tender.
6. Add 6 ounces of fresh peppery watercress and cook for just 1 minute until wilted but still bright green.
7. Carefully transfer the hot mixture to a blender and blend on high speed for 2 minutes until completely smooth.
8. Return the blended soup to the pot over low heat and stir in 1/2 cup of heavy cream.
9. Season with 1 teaspoon of fine sea salt and 1/4 teaspoon of freshly ground black pepper, stirring to combine.
10. Heat for 2 more minutes until warmed through, then immediately remove from heat.
The soup has this gorgeous velvety texture with a vibrant green color that just makes you happy. That peppery kick from the watercress plays so nicely against the subtle sweetness of the apples. Try serving it chilled on a warm day or garnish with extra apple slices for a beautiful presentation.
Radish and Potato Cream Soup
Just when you need something cozy and comforting, this creamy radish and potato soup hits all the right notes. It’s surprisingly simple to make and delivers that warm, satisfying feeling we all crave on chilly days.
Ingredients
– 2 tablespoons rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 2 cloves fresh garlic, minced
– 1 bunch vibrant red radishes, trimmed and quartered
– 2 large russet potatoes, peeled and cubed
– 4 cups rich chicken broth
– 1 cup heavy cream
– 1 teaspoon coarse sea salt
– ½ teaspoon freshly ground black pepper
– 2 tablespoons fresh chopped chives
Instructions
1. Heat 2 tablespoons of rich extra virgin olive oil in a large pot over medium heat until shimmering.
2. Add 1 finely diced medium yellow onion and cook for 5-7 minutes until translucent and fragrant.
3. Stir in 2 minced cloves of fresh garlic and cook for 1 minute until aromatic but not browned.
4. Add 1 bunch of quartered vibrant red radishes and 2 cubed large russet potatoes to the pot.
5. Pour in 4 cups of rich chicken broth, ensuring all vegetables are fully submerged.
6. Bring the mixture to a gentle boil, then reduce heat to maintain a steady simmer.
7. Cover the pot and simmer for 20-25 minutes until potatoes are completely tender when pierced with a fork.
8. Carefully transfer the hot mixture to a blender in batches, filling only halfway to prevent spills.
9. Blend on high speed for 2-3 minutes until completely smooth and velvety.
10. Return the blended soup to the pot over low heat.
11. Stir in 1 cup of heavy cream until fully incorporated and heated through.
12. Season with 1 teaspoon coarse sea salt and ½ teaspoon freshly ground black pepper.
13. Ladle the hot soup into bowls and garnish with 2 tablespoons of fresh chopped chives.
You’ll love how the peppery radishes mellow into sweet creaminess while the potatoes create that luxurious velvety texture. Try topping with crispy croutons or serving alongside crusty bread for dipping—it’s pure comfort in a bowl.
Fennel and Orange Blossom Broth
Now, imagine a broth that feels like a warm hug on a crisp autumn day. You’ll love how the subtle licorice notes of fresh fennel mingle with the delicate floral aroma of orange blossom in this soothing, aromatic broth. It’s the perfect light starter to awaken your palate before a meal or a comforting sipper when you need something gentle.
Ingredients
– 2 large fresh fennel bulbs with fronds
– 1 tablespoon fragrant orange blossom water
– 4 cups cold filtered water
– 1 tablespoon high-quality extra virgin olive oil
– 1 medium yellow onion, thinly sliced
– 2 cloves fresh garlic, minced
– 1 teaspoon fine sea salt
– 1/2 teaspoon freshly cracked black pepper
– 2 tablespoons freshly squeezed lemon juice
Instructions
1. Trim the fennel bulbs, reserving the delicate fronds for garnish later.
2. Thinly slice the fennel bulbs using a sharp chef’s knife or mandoline for even cooking.
3. Heat 1 tablespoon of extra virgin olive oil in a large stockpot over medium heat until it shimmers.
4. Add the thinly sliced yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
5. Stir in the minced garlic and cook for 1 minute until fragrant but not browned.
6. Add the sliced fennel bulbs to the pot and cook for 8 minutes, stirring occasionally, until slightly softened.
7. Pour in 4 cups of cold filtered water and bring to a gentle boil over high heat.
8. Reduce heat to low and simmer uncovered for 25 minutes to develop flavors.
9. Stir in 1 teaspoon of fine sea salt and 1/2 teaspoon of freshly cracked black pepper.
10. Remove the pot from heat and stir in 1 tablespoon of fragrant orange blossom water.
11. Add 2 tablespoons of freshly squeezed lemon juice to brighten the flavors.
12. Strain the broth through a fine-mesh sieve into a clean pot, pressing gently on the solids.
13. Chop the reserved fennel fronds finely for garnish.
Using a fine-mesh strainer ensures your broth stays beautifully clear. Don’t skip pressing the solids—that’s where lots of flavor hides. Always add the orange blossom water off the heat to preserve its delicate aroma. Ultimately, you’ll get a silky, golden broth with subtle sweetness from the fennel and magical floral notes from the orange blossom. Try serving it in warmed cups with a sprinkle of fresh fennel fronds, or use it as a delicate base for poaching delicate white fish.
Zucchini and Dill Bisque
Perfect for those cozy evenings when you want something comforting yet fresh. Picture this: creamy zucchini soup with bright dill notes that’ll make your kitchen smell amazing. You’ll love how simple it comes together for a satisfying meal any night of the week.
Ingredients
- 2 tablespoons rich extra virgin olive oil
- 1 large yellow onion, finely chopped
- 3 medium fresh zucchini, chopped into ½-inch pieces
- 2 cloves aromatic garlic, minced
- 4 cups flavorful vegetable broth
- ½ cup heavy cream with velvety texture
- ¼ cup freshly chopped fragrant dill
- 1 teaspoon coarse sea salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons tangy sour cream for garnish
Instructions
- Heat 2 tablespoons of rich extra virgin olive oil in a large pot over medium heat until shimmering, about 2 minutes.
- Add 1 large finely chopped yellow onion and cook until translucent and fragrant, about 5-7 minutes, stirring occasionally.
- Stir in 3 medium chopped zucchini and 2 cloves minced aromatic garlic, cooking until zucchini begins to soften, about 4-5 minutes.
- Pour in 4 cups flavorful vegetable broth and bring to a rolling boil over high heat.
- Reduce heat to medium-low, cover, and simmer for 15 minutes until zucchini is completely tender when pierced with a fork.
- Remove from heat and carefully blend the soup until completely smooth using an immersion blender (tip: tilt the pot slightly to ensure everything gets blended evenly).
- Return the blended soup to low heat and stir in ½ cup velvety heavy cream until fully incorporated.
- Add ¼ cup freshly chopped fragrant dill, 1 teaspoon coarse sea salt, and ½ teaspoon freshly ground black pepper, stirring to combine.
- Heat through for 3-4 minutes until warmed to 165°F, but do not boil (tip: boiling after adding cream can cause separation).
- Ladle into bowls and garnish each serving with a dollop of tangy sour cream (tip: for extra flavor, mix the sour cream with a pinch of the remaining dill before garnishing).
Keep in mind this bisque has the most wonderful velvety texture that’s neither too thick nor too thin. The fresh dill really shines through with its herbaceous notes against the mild zucchini base. Try serving it with crusty bread for dipping or top with extra dill fronds for a beautiful presentation.
Green Garlic and Herb Soup
Keeping things fresh and flavorful doesn’t have to be complicated—this vibrant green garlic and herb soup comes together in under 30 minutes. You’ll love how the bright, aromatic flavors wake up your taste buds. It’s the perfect light lunch or starter that feels both nourishing and indulgent.
Ingredients
– 2 tablespoons rich extra virgin olive oil
– 1 cup finely chopped fresh green garlic
– 1 medium yellow onion, thinly sliced
– 4 cups rich vegetable broth
– 2 cups fresh spinach leaves
– 1/2 cup fresh parsley leaves
– 1/4 cup fresh dill fronds
– 1/2 cup heavy cream
– 1 teaspoon fine sea salt
– 1/2 teaspoon freshly cracked black pepper
Instructions
1. Heat 2 tablespoons of rich extra virgin olive oil in a large pot over medium heat until shimmering.
2. Add 1 cup of finely chopped fresh green garlic and 1 thinly sliced medium yellow onion to the pot.
3. Sauté for 5-7 minutes, stirring frequently, until the vegetables become translucent and fragrant.
4. Pour in 4 cups of rich vegetable broth and bring to a gentle boil.
5. Reduce heat to low and simmer uncovered for 10 minutes to allow flavors to meld.
6. Add 2 cups of fresh spinach leaves, 1/2 cup of fresh parsley leaves, and 1/4 cup of fresh dill fronds to the pot.
7. Cook for 2-3 minutes until the spinach has completely wilted and turned bright green.
8. Carefully transfer the soup to a blender and blend on high speed for 1-2 minutes until completely smooth.
9. Return the blended soup to the pot over low heat.
10. Stir in 1/2 cup of heavy cream until fully incorporated.
11. Season with 1 teaspoon of fine sea salt and 1/2 teaspoon of freshly cracked black pepper.
12. Heat for 2-3 minutes until warmed through, but do not boil.
Velvety smooth with a vibrant green hue, this soup delivers a wonderful garlicky punch balanced by the fresh herbal notes. The cream adds just enough richness without being heavy. Try serving it chilled on a warm day or topped with crispy croutons for contrasting texture—either way, it’s absolutely delicious.
Spring Onion and Pea Puree
Keeping things fresh and simple, this spring onion and pea puree is your new go-to side dish that comes together in minutes. You’ll love how the sweet peas balance the mild onion flavor, creating something that feels both comforting and vibrant. It’s perfect for busy weeknights when you want something delicious without the fuss.
Ingredients
– 2 tablespoons rich extra-virgin olive oil
– 1 bunch fresh spring onions, white and light green parts only
– 2 cups frozen sweet peas
– 1/4 cup vegetable broth
– 1 tablespoon fresh lemon juice
– 1/2 teaspoon fine sea salt
– 1/4 teaspoon freshly ground black pepper
Instructions
1. Trim the spring onions and slice them thinly, using only the white and light green parts.
2. Heat the rich extra-virgin olive oil in a medium saucepan over medium heat for 1 minute.
3. Add the sliced spring onions and cook for 3-4 minutes until they become translucent and fragrant.
4. Pour in the frozen sweet peas and vegetable broth, then bring the mixture to a gentle simmer.
5. Cook for 5 minutes exactly, until the peas are bright green and tender.
6. Transfer the hot pea and onion mixture to a blender or food processor.
7. Add the fresh lemon juice, fine sea salt, and freshly ground black pepper.
8. Blend on high speed for 1-2 minutes until completely smooth and creamy.
9. Taste and adjust seasoning if needed, then serve immediately while warm.
This puree turns out incredibly silky with a beautiful pale green color that just screams spring. The sweetness from the peas plays perfectly against the subtle onion flavor, making it fantastic as a dip for crusty bread or as an elegant base for grilled fish or chicken. You might even find yourself eating it straight from the spoon—it’s that good!
Nettle and New Potato Soup
Venturing into spring foraging? This vibrant nettle and new potato soup captures that fresh-from-the-earth flavor in the coziest way possible. You’ll love how the peppery greens mellow into something silky and satisfying.
Ingredients
– 2 tablespoons rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 1 pound baby new potatoes, scrubbed and quartered
– 4 cups homemade vegetable broth
– 4 cups fresh young nettle leaves, rinsed
– 1/2 cup heavy cream
– 1 teaspoon flaky sea salt
– 1/2 teaspoon freshly cracked black pepper
– Fresh chives, finely chopped for garnish
Instructions
1. Heat 2 tablespoons of rich extra virgin olive oil in a large Dutch oven over medium heat until shimmering.
2. Add 1 finely diced medium yellow onion and cook for 5-7 minutes, stirring occasionally, until translucent and fragrant.
3. Stir in 2 minced garlic cloves and cook for 1 minute until aromatic but not browned.
4. Add 1 pound of scrubbed and quartered baby new potatoes to the pot, tossing to coat in the oil.
5. Pour in 4 cups of homemade vegetable broth, scraping any browned bits from the bottom of the pot.
6. Bring to a boil, then reduce heat to maintain a gentle simmer.
7. Cover and cook for 15 minutes until potatoes are fork-tender.
8. Carefully add 4 cups of rinsed fresh young nettle leaves using tongs to avoid stings.
9. Simmer uncovered for 3 minutes until nettles have wilted completely and turned dark green.
10. Remove from heat and let cool slightly for 5 minutes.
11. Blend the soup until completely smooth using an immersion blender.
12. Stir in 1/2 cup heavy cream until fully incorporated.
13. Season with 1 teaspoon flaky sea salt and 1/2 teaspoon freshly cracked black pepper.
14. Ladle into bowls and garnish with freshly chopped chives.
Just imagine dipping crusty bread into that velvety green goodness. The potatoes give it this wonderful body while the nettles add this subtle, herbaceous kick that feels both nourishing and sophisticated. Try topping it with a drizzle of chili oil or serving it chilled for a refreshing twist on warmer days.
Lemongrass and Vegetable Pho
Nothing beats a steaming bowl of pho on a crisp autumn day. You’re going to love this lighter, veggie-packed version that brings all the aromatic comfort of traditional pho without the meat. Let’s make some magic happen with fresh lemongrass and colorful vegetables.
Ingredients
– 8 cups of rich vegetable broth
– 2 stalks of fresh lemongrass, bruised and chopped
– 1 large yellow onion, thinly sliced
– 3 cloves of fragrant garlic, minced
– 1-inch piece of fresh ginger, peeled and sliced
– 2 tablespoons of savory soy sauce
– 1 tablespoon of sweet maple syrup
– 1 teaspoon of aromatic toasted sesame oil
– 8 ounces of delicate rice noodles
– 2 cups of crisp bean sprouts
– 1 cup of fresh Thai basil leaves
– 1 lime, cut into wedges
– 2 thinly sliced jalapeños for heat
Instructions
1. Heat a large stockpot over medium-high heat until a drop of water sizzles immediately.
2. Add the thinly sliced yellow onion and cook for 4-5 minutes, stirring occasionally, until the edges begin to brown.
3. Stir in the minced garlic and ginger slices, cooking for exactly 1 minute until fragrant but not burned.
4. Pour in the vegetable broth and add the bruised lemongrass stalks.
5. Bring the broth to a rolling boil, then reduce heat to maintain a gentle simmer.
6. Simmer uncovered for 25 minutes to allow the flavors to fully develop and concentrate.
7. While the broth simmers, cook the rice noodles according to package directions until al dente, then drain and rinse with cold water to stop the cooking process.
8. Strain the broth through a fine-mesh sieve to remove the lemongrass, ginger, and onion solids.
9. Return the clear broth to the pot and stir in soy sauce, maple syrup, and toasted sesame oil.
10. Taste the broth and adjust seasoning if needed, keeping in mind the toppings will add more flavor.
11. Divide the cooked rice noodles evenly among four large bowls.
12. Ladle the hot broth over the noodles, ensuring each bowl gets plenty of liquid.
13. Top each bowl with crisp bean sprouts, fresh Thai basil leaves, sliced jalapeños, and a lime wedge on the side.
Let this vibrant pho warm you from the inside out with its citrusy lemongrass notes and satisfying vegetable crunch. The silky rice noodles soak up the aromatic broth beautifully, while the fresh toppings add bright, contrasting textures. Try serving it with extra lime wedges for squeezing and maybe some crispy fried shallots scattered on top for an extra layer of flavor and crunch.
Conclusion
Bring spring’s fresh flavors to your table with these 28 delightful soup recipes! From light broths to creamy chowders, there’s something for every taste and occasion. We hope you find new favorites to enjoy this season—try a recipe, leave a comment sharing which one you loved most, and don’t forget to pin this roundup on Pinterest to save for later. Happy cooking!
