Pictured: White Asparagus Soup with Pistachios recipe from CHOW

Spring may be in the air, but don’t put away those pots and ladles just yet. With a new batch of seasonal vegetables arriving in markets, it’s time to look toward brothy concoctions featuring the sweetest peas, the tenderest greens, or the most vibrant herbs. We’re talking spring soups, the kind that favor fresh produce and light bases over meaty chunks and gravy-thick stews.So let your produce drawer lead the way and keep simmering on. For some springtime soup inspiration, here are nine savory bowls that will keep things hot without weighing you down.

1. Quinoa Chowder with Spinach, Feta, and Scallions


This recipe has flavor built right in. Its spring greens get lightly simmered to create the broth, releasing delightfully earthy and grassy tones that make for a comforting sip. Get our Quinoa Chowder with Spinach, Feta, and Scallions recipe.

2. Minty Pea Soup

Bon Appetit

Forget those dull, anemically colored pea soups of yore. This showstopper takes full advantage of fresh, sweet spring peas in all their vibrant and verdant glory. Get the recipe here.

3. Fava Bean Soup

Martha Stewart

Fresh favas can be tricky to shell, but the effort is worth is for their creamy, nutty charms. This recipe lets those notes sing, containing just a few simple ingredients for a bean-centric focus. Get the recipe here.

4. Spinach Soup with Ramps and Sorrel


Alert the masses: ramp season is upon us! You’ll want to add their lemony, garlicky spunk to anything and everything while you can. This soup pairs them up with other seasonal greens and a fresh dollop of yogurt. Get the recipe here.

5. Cream of Artichoke Soup


A little bit of cream never hurt an artichoke. This recipe pits the two together for a bowl that could best be described as pure silk. Get the recipe here.

6. Beet, Squash, and Radish Moroccan Stew


This is something of transitional recipe, with one foot in the frosts of winter and another looking toward spring. It’s got plenty of steamy, hearty soul to cure any residual seasonal blues, while its bright, beet-dyed color and assortment of light vegetables keeps things on the perky side. Get our Beet, Squash and Radish Moroccan Stew recipe.

7. Cauliflower and Arugula Soup

Food Republic

Arugula is good for more than just salads. When wilted and pureed, it brings a pleasant and lively bitterness and spice, ensuring that this potato and cauliflower based soup doesn’t rest on creamy. Get the recipe here.

8. Asparagus Soup with Frittata Bites

The Kitchn

These frittata bites are a protein-packed one up on the crouton. Asparagus, of course, didn’t want to be left out of the fun (it gets along famously with eggs, of course). So the two teamed up for a pool party in a bowlful of steamy broth. Get the recipe here.

9. Basic Vegetable Soup


No matter what you do with your farmer’s market haul for this season, don’t let the odds and scraps go to waste. Use that leftover produce in a bowl of soup. This flexible recipe will help you get the most out of your spring vegetable selection. Get our Basic Vegetable Soup recipe.

Miki Kawasaki is a New York City–based food writer and graduate of Boston University’s program in Gastronomy. Few things excite her more than a well-crafted sandwich or expertly spiced curry. If you ever run into her at a dinner party, make sure to hit her up for a few pieces of oddball culinary trivia.
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