Eat Your Greens with These Spring Soups

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When most of us hear the term “soup season,” we tend to think of winter or fall. True, there’s nothing quite like a hot bowl of stew on a cold, snowy day, but that doesn’t mean we’re ready to hang up our spoons when the weather warms up. Fortunately, spring brings a bounty of vibrant produce that makes for some equally satisfying soup options. Here are a few of our favorites.

Creamy Vegan Asparagus Soup

As the days get longer and the chill of winter fades away, the first plants to come back to life tend to be those that go through photosynthesis (that is, the greenest.) Leaks, asparagus, peas, and fresh herbs are just a few examples, and this recipe by Crowded Kitchen happens to contain them all. Blended with potatoes and plenty of vegan butter, the result is a rich, velvety soup even meat lovers will enjoy. 

Spring Minestrone

Minestrone is an Italian soup traditionally made with meat, vegetables, and pasta, though technically speaking, there is no one right way to make it. This spring-inspired version by The Endless Meal features seasonal favorites like sugar snap peas and swaps out pasta for mini potatoes, which give it a light, yet creamy taste. Top with fresh basil and plenty of parm.

Cucumber Gazpacho

Cucumber season starts in early May, and this recipe from Le Petit Eats makes great use of them by turning them into a tangy and refreshing cucumber soup. With a whole avocado and some Greek yogurt, it’s high in healthy fats and protein—perfect as an appetizer or light meal on unseasonably warm days.