Spring can’t decide whether it’s ready to be here or not. Yes, technically the spring equinox has passed, and flowers are starting to appear. But cold days are still upon us. I’m so over it. It snowed in several parts of the country last week, for crying out loud!
When the temperature dips and I’m forced to pull on a sweater, I choose the brightest colors in my closet in an attempt to still feel warm and springy at the same time. The same goes with soup – sometimes you just crave something warm, but another bowl of chili just isn’t an option.
What makes soup springy? I’m not certain what the rules are for spring soups, but if you want some ideas check these out:
Instead of rich cream or tomato juice, these soups use chicken or vegetable broth as their base.
Fresh Veggies and Herbs
These soups use in-season vegetables such as peas, beets and kale.
Lots of Lemon
Brighten up soups with the fresh flavor of lemon.
- Spring Leek and Lemon Soup from The Kitchn
- Green Pea Soup with Fresh Mint
- Garlic and Parsnip Soup with Sage Lemon Butter from Love & Olive Oil
These hearty meatless soups get plenty of flavor from beans, pasta and potatoes.
- White Bean and Kale Soup from The Curvy Carrot
- Potato Corn Chowder
- Pasta Fagioli Soup from Simple Living and Eating
When the weather finally warms up, cool off with these recipes far beyond traditional tomato gazpacho.
Hungry for more? Check out the Farm Flavor Facebook page for more inspiration, or leave us a comment linking up to your favorite spring soup recipes!