4 Simple Spring Soup RecipesMarch 8, 2021
If soup is usually part of your winter recipe repertoire, here are four deliciously simple recipes to take soup straight into the spring and summer months…
These 4 recipes showcase the best that spring has to offer — from fragrant herbs like parsley and dill to sweet peas, asparagus, and leeks. Piping hot or chilled, chunky or smooth, creamy or not…we’ve got something for everyone.
Classic Pea and Mint Soup[columns_row width=”half”] [column][/column] [column][/column] [/columns_row]
If fresh-from-the-pod peas could talk, they would scream spring with every pop of juicy, sweet flavour. So instead of overpowering them with a handful of ingredients, we opted for a simple combination of onions, mint, and sour cream to truly let these legumes shine. Easy pea-sy.
- 3 Tablespoons Unsalted Butter
- 1 Medium Onion, chopped
- 4 Cups Low-Sodium Broth (chicken or veggie), divided in half
- 6 Cups Shelled Fresh Peas (thawed frozen peas or canned would work, too)
- 1/2 Cup Mint Leaves
- Salt and Pepper
- 3 Tablespoons Water
- 1/4 Cup Sour Cream
- Melt butter in a large pot over medium heat. Add onions and cook until softened, 7-8 minutes.
- Add 2 cups broth, stir, and bring to a boil.
- Add peas and simmer until tender, 8-10 minutes for fresh or 2-3 minutes for frozen.
- Add mint and remaining 2 cups broth. Season to taste with salt and pepper.
- Stir to combine and remove from heat. Use an immersion blender or food processor to purée until smooth. Add water if the soup is too thick.
- Garnish with extra mint and a dollop of sour cream.
Super Greens Soup[columns_row width=”half”] [column][/column] [column][/column] [/columns_row]
Get your daily intake of greens in one big nourishing bowl. Silky leeks, velvety beans, fragrant herbs, and a dollop of creamy yoghurt give this recipe a little luxurious twist.
- 2 Heads Romaine Lettuce
- 1 Head Butter Lettuce
- 2 Tablespoons Unsalted Butter
- 2 Large Leeks (about 3 cups), rinsed well and thinly sliced
- 3 Cloves Garlic, minced
- 5 Cups Low-Sodium Broth (chicken or veggie)
- 1 Can Cannellini or Butter Beans, drained and rinsed
- 1/2 Cup Greek Yogurt
- 1/2 Cup Parsley
- 1 Lemon, zested and juiced
- 2 Tablespoons Fresh Dill
- Salt and Pepper, to taste
- Rinse romaine and butter lettuce, then roughly chop.
- Melt butter in a large pot over medium heat. Add leeks and garlic. Cook, stirring occasionally, until translucent and soft, about 5 minutes.
- Add chopped lettuce, broth, and beans. Stir well, cover, and bring to a boil. Reduce to a simmer and let cook until lettuce is wilted and soft, 10-12 minutes.
- Remove from heat, then stir in Greek yogurt, parsley, lemon juice, and lemon zest.
- Using an immersion blender, purée until smooth. Season to taste with salt and pepper, garnish with a dollop of sour cream and dill, and enjoy.
Mighty Minestrone Soup[columns_row width=”half”] [column][/column] [column][/column] [/columns_row]
Although this veg-heavy, chunky Italian soup often comes with a base of tomatoes, we’ve given it a springtime spin with the addition of leeks, sweet peas, asparagus, and broth. Red potatoes give it substance, and bundled thyme lends a depth of flavour that’ll have everyone reaching for seconds.
- 3 Tablespoons Olive Oil
- 2 Cloves Garlic, minced
- 2 Carrots, chopped
- 1 Leek, thinly sliced
- 10 Sprigs Fresh Thyme, tied together
- 2 Large Red Potatoes, chopped
- 2 Quarts Low-Sodium Broth (chicken or veggie)
- 1 Bunch Asparagus, chopped into 1-inch pieces
- 1 Cup Peas (fresh or frozen)
- 1 Can Cannellini or Navy Beans, drained and rinsed
- Handful Fresh Parsley, roughly chopped
- Parmesan Cheese
- Heat olive oil in a large pot over medium heat. Add garlic, carrots, leeks, and bundled thyme. Cook, stirring occasionally, until translucent and soft, 8-10 minutes.
- Add chopped potatoes and broth. Cover and bring to a boil, then reduce to a simmer and cook until potatoes are tender, 25-30 minutes.
- Add asparagus and peas, simmering until tender, 3-5 minutes.
- Stir in beans and fresh parsley, then season to taste with salt and pepper. Discard bundled thyme before serving, then grate Parmesan cheese over top.
No-Cook Cucumber Soup[columns_row width=”half”] [column][/column] [column][/column] [/columns_row]
Bust out your blender, and keep the pots and pans stored away. This chilled, no-cook soup comes together like a smoothie with less than ten simple ingredients. Time to give gazpacho a run for its money…
- 3 Large Cucumbers, peeled, halved, and seeded
- 2 Cups Plain Greek Yogurt
- 1/4 Cup Fresh Lemon Juice
- 1 Small Shallot, chopped
- 2 Cloves Garlic
- 1/4 Cup Dill
- 1/2 Cup Parsley
- 1/4 Cup Olive Oil
- Salt and Pepper
- Sprinkle cucumbers with salt and let rest 20-25 minutes to extract out excess water.
- Drain out water before adding cucumbers to a blender along with yogurt, lemon juice, shallot, garlic, dill, parsley, and olive oil.
- Blend at high speed until smooth, then season to taste with salt and pepper.
- Chill at least 8 hours, or overnight, before serving.