7 Veggie-Packed Soups Perfect for Spring
Winter is behind us and we can bid farewell to the repetitiveness of root vegetables. With spring in full swing, we’re rejoicing in seeing new colors and flavors on our plates and in our bowls. But, what’s the best way to highlight all of these seasonal veggies? In our humble opinion, the answer is soup. Generally speaking, soup is easy to make and, when prepared with health in mind, it can be incredibly nutrient-dense. And, let’s not forget that soup also freezes exceptionally well, so you can make it in big batches to have on hand for busier days. These veggie-packed spring soups utilize the best of the season’s bounty and are certain to provide comfort on rainy days.
1. Creamy Asparagus Soup
If you’re looking for a creative way to enjoy this green spear-shaped vegetable, this creamy asparagus soup is for you. During April and May, asparagus is particularly sweet and this recipe does a wonderful job of highlighting that. As an added bonus, we love that this recipe relies on gold potatoes for creaminess, keeping it entirely plant-based.
Try the recipe from Love and Lemons.
2. Roasted Beet Soup
This vibrant pink soup isn’t just packed with nutrients from beets; it’s loaded with carrots, parsnips, and onion too. Even though it’s vegetarian, the yogurt adds a healthy amount of protein.
Try the recipe from The Healthy Epicurean.
3. Potato Leek Soup
If you’re craving a cream-based soup, you’re sure to enjoy this better-for-you alternative that’s entirely plant-based. Sometimes potatoes get a bad rap, but did you know that the unassuming spuds are actually rich in potassium? One medium baked potato can have over 900 milligrams of potassium, which is roughly 20% of the recommended daily intake — just make sure to keep the potato skins on! Serve with vegan sour cream or tempeh “bacon” to make it even more filling.
Try the recipe from Minimalist Baker.
4. Green Soup
This redeeming green soup with lemon and cayenne is the ultimate way to pack some extra greens into your diet. It has over 14 cups of spinach, which translates to about two servings per portion. The best part? You can use pretty much whatever cooking greens you have on hand. The recipe calls for spinach, but you can also get away with other leafy greens, like chard.
Try the recipe from Cookie + Kate
5. Lentil Kale Soup
If you’re looking for a heartier soup that’s plant-based, this recipe is here to save the day. It only requires one pot and it comes together in under an hour. Not only is it incredibly quick and easy but also it’s extra nutritious because it uses an entire bunch of kale.
Try the recipe from Short Girl Tall Order.
6. Sweet Potato-Cauliflower Soup with Red Curry
Craving takeout curry? Try this lightened-up version instead. Despite being vegan, it checks all of the boxes: it’s spicy, sweet, and extra creamy. Plus, you’d never know it’s made with an entire head of cauliflower and one pound of sweet potatoes. Top it with sliced avocado and hemp seeds, and you can easily enjoy this soup for lunch or dinner.
Try the recipe from Feed Me Phoebe.
7. Minestrone Soup
You may not have thought of minestrone as a veggie-packed soup, but think twice. This recipe packs in six different types of vegetables, making it a great base recipe to use up whatever seasonal veggies you might have lying around in your refrigerator. Swap the spinach for kale or throw in zucchini or corn to make it even more nutritious!
Try the recipe from Cookie + Kate.
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