When most people think of spring, they don’t think of soup. In fact, spring is a great time of year to dive into warm bowls of soups and stews, as many vegetables are just coming into season. Asparagus, radishes, leeks, new potatoes, and flavorful herbs will be at your disposal while whipping up these comforting, nutrition-packed dishes. Here are seven great options to dip your toes into the world of spring soup.
Spicy Avocado-Cucumber Soup
This bowl from Food & Wine is an excellent weeknight meal choice because all the ingredients—except the coconut flake and fresh cilantro garnish!—can be pureed ahead of time and chilled until ready to serve. Thai green curry paste and serrano chiles give the dish its kick, while the avocado and coconut milk create the creamy texture. For a milder sip, just cut back on the chiles.
Creamy Asparagus Soup
In most U.S. regions, asparagus is in season between February and June. We recommend making this soup from Simply Recipes during peak asparagus season to achieve maximum flavor and sweetness. Consider adding a handful of chopped baby spinach before pureeing for a more vibrant green color!
Green-estrone
This epic mash-up of every spring green to grace your grocery store’s shelves results in a sweet sipper that’s great for lunch or a light dinner. Add chickpeas for some additional heft to this dish from Carla Lalli Music’s book Where Cooking Begins.
Spicy Sweet Potato Soup with Greens
Many leafy green vegetables are at their most tender and flavorful in early spring. Even potatoes take on a particularly fresh quality when they first emerge from the earth. Turnip greens’ peppery notes work great in this dish from Tammy Algood of Sunday Dinner in the South, but feel free to swap them out for spinach or collards.
White Bean and Spring Vegetable Stew
This combination of brothy beans, tender green vegetables, and vibrant herbs personifies spring. Best of all, this stew from Bon Appétit is versatile enough to work with any veggies you have in your fridge. Try green beans in place of asparagus or edamame in place of peas!
Uchi’s Chilled Fennel Soup
Find the best fennel of the year in early spring. The vegetable’s licorice notes pack a punch when paired with hearty mushroom stock. When preparing your fennel bulbs for this recipe from Uchi Austin’s Chef de Cuisine Michael Castillo, don’t forget to save the tender green fronds for a tasty garnish!
Spring Minestrone with Chicken Meatballs
You can only eat the same old chicken noodle soup so many times! This variation from Epicurious swaps shredded chicken for flavorful chicken meatballs. Make this recipe dairy-free by subbing nutritional yeast for the Parmesan.
Here Are Some Tools to Help You Make the Perfect Bowl!
KitchenAid Variable-Speed Hand Blender ($60)
Lodge Enameled Cast Iron 5.5 Quart Dutch Oven ($44)
Pearl White Soup Bowls ($21 each)
GIR Silicone Ladle Set ($24)
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