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–+ servings

Light and Satisfying Spring Soups You'll Love for Dinner

Discover 7 delightful Light and Satisfying Spring Soups bursting with fresh ingredients and vibrant flavors.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Spring
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Carrot Soup
  • 4 cups Carrots Provides sweetness and color; substitute with sweet potatoes for added creaminess.
  • 1 tablespoon Ginger Adds a zesty kick and warmth; fresh ginger is preferred.
  • 1 teaspoon Turmeric Contributes an earthy note and vibrant color; curry powder can be substituted.
  • 1 medium Onion Base flavor for soups; shallots can be used for a milder taste.
  • 3 cloves Garlic Enhances flavor; fresh garlic is recommended.
Creamy Artichoke Soup
  • 1 can Canned Artichoke Hearts Offers a creamy texture.
  • 2 medium Potatoes Provides creaminess when pureed; can be omitted.
Mushroom Soup
  • 8 ounces Mushrooms Imparts umami flavor.
Brothy Ham and Bean Soup
  • 2 cups White Beans Adds protein and heartiness.
  • 4 cups Broth Vegetable or Chicken broth is base.
Creamy Zucchini Soup
  • 2 cups Vegetables (Mixed) Such as zucchini, celery, and spinach.
Creamy Veggie Soup
  • 1 tablespoon Herbs and Spices e.g., Thyme, Basil; fresh herbs are recommended.

Equipment

  • Large Pot
  • immersion blender
  • Dutch oven

Method
 

Preparation Steps
  1. Begin by washing and chopping all your vegetables and aromatics into small, even pieces.
  2. In a large pot, heat olive oil and sauté onions and garlic until translucent.
  3. Stir in chopped vegetables and cook until just tender.
  4. Add broth, bring to a boil and simmer until vegetables are soft.
  5. Blend the soup for a creamy texture if desired.
  6. Season with salt, pepper, and fresh herbs to taste.
  7. Serve garnished with olive oil or fresh herbs.

Nutrition

Serving: 1bowlCalories: 220kcalCarbohydrates: 35gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 500mgPotassium: 450mgFiber: 5gSugar: 4gVitamin A: 12000IUVitamin C: 25mgCalcium: 50mgIron: 2mg

Notes

These soups store well and can be kept in the fridge for up to 4 days or frozen for 3 months.

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