As we transition from winter to spring, don’t leave soup behind! These recipes feature fresh spring produce, and many can be served warm or chilled to suit your fancy—and the weather.
By Jeanette Morelan for Relish
www.thecozyapron.com
Simple Lemony Chicken & Spring Veggie Soup
Leeks, carrots, and spring peas combine with chicken and quinoa for a bright, herbaceous soup that’s sure to satisfy. See the recipe.
www.howsweeteats.com
Caramelized Leek Soup with Maple Glazed Bacon
Caramelized leeks create a hint of sweetness, which is perfectly complemented by the contrasting flavor of salty bacon. See the recipe.
www.yes-moreplease.com
Caprese Tomato Spinach Soup
Add fresh spring spinach to this traditional Italian combination for an extra dose of fresh spring greens. See the recipe.
www.minimalistbaker.com
Creamy Thai Carrot Soup with Basil
Spring carrots blend up beautifully into a creamy spiced Thai soup. See the recipe.
Creamy Potato and Asparagus Soup
Utilize seasonal asparagus and spring potatoes in this light and creamy soup, perfectly paired with a fresh green salad. See the recipe.
Click here for five more spring soup recipes.
This article has been posted with permission and originally appeared as, “In Season: 10 Stunning Spring Soup Recipes” on Relish.
Frequently Asked Questions
Can I use frozen peas instead of fresh peas in the Simple Lemony Chicken & Spring Veggie Soup?
Yes, you can use frozen peas; just add them towards the end of cooking to retain their bright color and sweetness.
What type of quinoa should I use in the Simple Lemony Chicken & Spring Veggie Soup?
You can use either white or tri-color quinoa, but make sure to rinse it before adding to the soup to remove any bitterness.
How do I caramelize the leeks properly for the Caramelized Leek Soup with Maple Glazed Bacon?
Slice the leeks thinly and cook them over low to medium heat with a bit of oil, stirring occasionally until they turn golden brown and develop a sweet flavor.
