18 Simple Spring Soup Recipes for a Light Lunch

Are you looking for a delicious and easy lunch idea? You're making creamy asparagus soup for lunch, it's a great choice. It's one of 18 simple spring soup recipes that use fresh ingredients to make your meal super tasty.

These soups are perfect for spring, and you'll want to try them all. They're made with fresh vegetables and fruits, making them healthy and yummy. You can explore all 18 recipes to find your new favorite spring soup.

1. Creamy Asparagus Soup

Creamy Asparagus Soup is a delicious and healthy springtime dish.

Ingredients

• 2 pounds fresh asparagus
• 2 tablespoons butter
• 1 onion
• 4 cloves garlic
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Melt butter in a large pot over medium heat and sauté the onion until softened.
2. Add garlic and cook for an additional minute.
3. Add asparagus and cook until tender.
4. Pour in chicken broth and bring to a boil.
5. Reduce heat and simmer until asparagus is fully cooked.
6. Use an immersion blender to puree the soup until smooth.
7. Stir in heavy cream and season with salt and pepper.
8. Serve warm and enjoy.

2. Spring Vegetable Broth

Light and invigorating spring vegetable broth made with fresh seasonal ingredients.

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cups vegetable broth
• 2 cups water
• 1 teaspoon dried thyme
• Salt and pepper, to taste

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion, garlic, carrots, and celery, and cook until the vegetables are tender.
3. Pour in the vegetable broth and water, and add the dried thyme.
4. Bring the mixture to a boil, then reduce the heat and let simmer for 20 minutes.
5. Season the broth with salt and pepper to taste.
6. Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids.
7. Serve the spring vegetable broth hot, garnished with fresh herbs if desired.

3. Roasted Carrot and Ginger Soup

Creamy and comforting soup made with roasted carrots and ginger.

Ingredients

• 2 pounds carrots
• 2 inches ginger
• 2 tablespoons olive oil
• 1 onion
• 4 cloves garlic
• 4 cups chicken broth
• 1/2 cup heavy cream
• Salt and pepper to taste

Instructions

1. Preheat oven to 425°F (220°C).
2. Peel and chop carrots into 1-inch pieces and place on a baking sheet.
3. Chop ginger into 1-inch pieces and add to the baking sheet.
4. Drizzle with olive oil and roast for 30 minutes.
5. Chop onion and mince garlic, then sauté in a pot until softened.
6. Add roasted carrots and ginger, chicken broth, and heavy cream to the pot.
7. Bring to a boil, then reduce heat and simmer for 20 minutes.
8. Purée soup until smooth, then season with salt and pepper to taste.

4. Chilled Cucumber Soup

Refresh with a light and cooling Chilled Cucumber Soup.

Ingredients

• 4 large cucumbers
• 1 onion
• 2 cloves of garlic
• 1 cup of chicken broth
• 1 cup of sour cream
• 1 tablespoon of lemon juice
• Salt and pepper

Instructions

1. Peel and chop the cucumbers and onion, then sauté them in a little water until tender.
2. Blend the cooked cucumber mixture with garlic, chicken broth, and lemon juice.
3. Chill the mixture in the refrigerator for at least 30 minutes.
4. Stir in the sour cream and season with salt and pepper to taste.
5. Serve the soup cold, garnished with chopped fresh herbs if desired.

5. Leek and Potato Soup

Creamy leek and potato soup for a comforting meal.

Ingredients

• 2 large leeks
• 3-4 large potatoes
• 2 tablespoons butter
• 1 onion
• 4 cups chicken broth
• 1/2 cup heavy cream
• Salt and pepper to taste

Instructions

1. Chop the leeks and onion, then sauté in butter until softened.
2. Add the chopped potatoes, chicken broth, and salt and pepper to taste.
3. Bring to a boil, then reduce heat and simmer until potatoes are tender.
4. Use an immersion blender to puree the soup until smooth.
5. Stir in the heavy cream and adjust seasoning as needed.
6. Serve hot, garnished with chopped herbs or chives if desired.

6. Spinach and Green Pea Soup

Creamy spinach and green pea soup perfect for spring.

Ingredients

• 2 cups fresh spinach
• 1 cup green peas
• 2 tablespoons butter
• 1 onion
• 2 cloves garlic
• 4 cups chicken broth
• 1 cup heavy cream
• Salt and pepper

Instructions

1. Melt butter in a large pot over medium heat.
2. Add onion and garlic and cook until softened.
3. Add green peas and cook for 2 minutes.
4. Add chicken broth and bring to a boil.
5. Reduce heat and add spinach, cooking until wilted.
6. Use an immersion blender to puree the soup.
7. Stir in heavy cream and season with salt and pepper.
8. Serve hot, garnished with additional spinach if desired.

7. Butternut Squash and Apple Soup

Creamy butternut squash and apple soup for a cozy spring evening.

Ingredients

• 1 large butternut squash
• 2 apples, chopped
• 2 tablespoons butter
• 1 onion, chopped
• 4 cups chicken broth
• 1/2 cup heavy cream
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Cut the butternut squash in half and roast for 45 minutes.
3. Sauté the chopped onion and apples in butter until tender.
4. Scoop the roasted squash into a blender and puree with sautéed onion and apples.
5. Pour in chicken broth and blend until smooth.
6. Return the soup to a pot and add heavy cream.
7. Season with salt and pepper to taste.
8. Serve warm, garnished with chopped herbs or a sprinkle of paprika.

8. Radish and Cilantro Soup

Invigorating radish and cilantro soup perfect for spring.

Ingredients

• 2 cups radishes
• 1 cup cilantro
• 2 tablespoons butter
• 1 onion
• 4 cups chicken broth
• 1/2 cup heavy cream
• Salt and pepper

Instructions

1. Chop the radishes and onion into small pieces.
2. Melt butter in a large pot over medium heat and sauté the radishes and onion until tender.
3. Add cilantro to the pot and cook for 1 minute.
4. Pour in chicken broth and bring to a boil.
5. Reduce heat and let simmer for 15 minutes.
6. Use an immersion blender to puree the soup until smooth.
7. Stir in heavy cream and season with salt and pepper to taste.
8. Serve hot, garnished with additional cilantro if desired.

9. Zucchini and Lemon Soup

Light and rejuvenating, this Zucchini and Lemon Soup is perfect for spring.

Ingredients

• 2 medium zucchinis
• 2 tablespoons olive oil
• 1 onion
• 4 cloves garlic
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups chicken broth
• 2 tablespoons lemon juice
• 1/4 cup heavy cream

Instructions

1. Chop the zucchinis, onion, and garlic, and sauté them in olive oil until softened.
2. Add basil, salt, and pepper, and stir for 1 minute.
3. Pour in chicken broth and bring to a boil.
4. Reduce heat and let simmer for 15 minutes.
5. Use an immersion blender to puree the soup until smooth.
6. Stir in lemon juice and heavy cream.
7. Serve hot, garnished with a sprinkle of basil or a squeeze of lemon.

10. Beet and Feta Soup

Creamy beet soup with a tangy feta twist, perfect for spring.

Ingredients

• 2 large beets
• 1 onion
• 2 cloves of garlic
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1/2 cup crumbled feta cheese
• Salt and pepper to taste

Instructions

1. Preheat the oven to 425°F (220°C).
2. Wrap the beets in foil and roast for 45 minutes, or until tender.
3. Peel and chop the beets, then set aside.
4. In a large pot, sauté the onion and garlic until softened.
5. Add the chicken broth, roasted beets, and heavy cream to the pot.
6. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
7. Purée the soup until smooth, then season with salt and pepper.
8. Serve the soup hot, topped with crumbled feta cheese.

11. Green Garlic and Kale Soup

Creamy green garlic and kale soup perfect for spring.

Ingredients

• 2 tablespoons butter
• 1 onion, chopped
• 3 cloves green garlic, minced
• 2 cups kale, chopped
• 4 cups chicken broth
• 1/2 cup heavy cream
• Salt and pepper, to taste

Instructions

1. Melt butter in a large pot over medium heat.
2. Add chopped onion and cook until softened, about 5 minutes.
3. Add minced green garlic and cook for an additional 1-2 minutes.
4. Add chopped kale and cook until wilted, about 3-4 minutes.
5. Pour in chicken broth and bring to a boil.
6. Reduce heat and simmer for 10-15 minutes or until kale is tender.
7. Use an immersion blender to puree the soup until smooth.
8. Stir in heavy cream and season with salt and pepper to taste.
9. Serve hot and enjoy.

12. Pea and Mint Soup

Fresh and light pea Soup infused with mint flavor.

Ingredients

• 2 cups fresh peas
• 1/4 cup fresh mint leaves
• 2 tablespoons butter
• 1 onion, chopped
• 4 cups chicken broth
• 1/2 cup heavy cream
• Salt and pepper, to taste

Instructions

1. Melt butter in a large pot over medium heat and sauté the chopped onion until softened.
2. Add the fresh peas, mint leaves, and chicken broth to the pot.
3. Bring the mixture to a boil, then reduce heat and simmer for 10-12 minutes.
4. Purée the mixture using a blender or food processor.
5. Stir in heavy cream and season with salt and pepper to taste.
6. Serve the soup hot, garnished with additional mint leaves if desired.

13. Asparagus and Lemon Verbena Soup

Fresh asparagus and lemon verbena blend in a light and invigorating soup.

Ingredients

• 2 pounds fresh asparagus
• 2 tablespoons butter
• 1 medium onion
• 4 cups chicken broth
• 1 cup heavy cream
• 2 sprigs of lemon verbena
• Salt and pepper to taste

Instructions

1. Melt butter in a large pot over medium heat and sauté the onion until softened.
2. Add asparagus and cook for 5 minutes, or until slightly tender.
3. Pour in chicken broth and bring to a boil, then reduce heat and simmer for 15 minutes.
4. Use an immersion blender to puree the soup until smooth.
5. Stir in heavy cream and add lemon verbena sprigs.
6. Season with salt and pepper to taste, then serve hot.

14. Carrot and Coriander Soup

A comforting and flavorful soup made with carrots and coriander.

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups carrots, chopped
• 2 teaspoons ground coriander
• 4 cups vegetable broth
• 1/2 cup heavy cream
• Salt and pepper, to taste

Instructions

1. Heat oil in a large pot over medium heat.
2. Add onion and garlic and cook until softened, about 5 minutes.
3. Add chopped carrots and cook for 5 minutes, stirring occasionally.
4. Stir in coriander and cook for 1 minute.
5. Pour in broth and bring to a boil, then reduce heat and simmer until carrots are tender.
6. Use an immersion blender to puree the soup until smooth.
7. Stir in heavy cream and season with salt and pepper to taste.
8. Serve hot, garnished with chopped fresh herbs if desired.

15. Fennel and Orange Soup

Fennel and Orange Soup is an invigorating and light spring dish.

Ingredients

• 2 bulbs of fennel
• 2 oranges
• 2 tablespoons of olive oil
• 1 onion
• 4 cups of chicken broth
• 1 cup of heavy cream
• Salt and pepper to taste

Instructions

1. Chop the onion and sauté it in olive oil until softened.
2. Add chopped fennel and cook until tender.
3. Squeeze the juice of two oranges and add it to the pot.
4. Pour in chicken broth and bring to a boil.
5. Reduce heat and simmer for 15 minutes.
6. Use an immersion blender to puree the soup until smooth.
7. Stir in heavy cream and season with salt and pepper to taste.
8. Serve the soup hot, garnished with a slice of orange and a sprig of fennel.

16. Swiss Chard and Chickpea Soup

Swiss Chard and Chickpea Soup is a hearty and nutritious meal.

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups Swiss chard, chopped
• 1 can chickpeas, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• Salt and pepper, to taste

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion and cook until softened, about 5 minutes.
3. Add minced garlic and cook for an additional minute.
4. Add chopped Swiss chard and cook until wilted, about 3-4 minutes.
5. Add chickpeas, vegetable broth, and dried thyme to the pot.
6. Bring the mixture to a boil, then reduce heat and simmer for 20 minutes.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with chopped fresh herbs if desired.

17. Watercress and Potato Soup

Creamy watercress and potato soup for a soothing spring meal.

Ingredients

• 2 tablespoons butter
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups watercress
• 2 cups diced potatoes
• 1 cup chicken broth
• 1/2 cup heavy cream
• Salt and pepper, to taste

Instructions

1. Melt butter in a large pot over medium heat.
2. Add chopped onion and cook until softened, about 5 minutes.
3. Add garlic and cook for an additional minute.
4. Add watercress and cook until wilted.
5. Add diced potatoes, chicken broth, and salt and pepper to taste.
6. Bring to a boil, then reduce heat and simmer until potatoes are tender.
7. Use an immersion blender to puree the soup until smooth.
8. Stir in heavy cream and serve hot.

18. Cauliflower and Turmeric Soup

Creamy and comforting soup made with roasted cauliflower and turmeric.

Ingredients

• 1 head of cauliflower
• 2 tablespoons of olive oil
• 1 onion
• 3 cloves of garlic
• 1 teaspoon of turmeric
• 4 cups of vegetable broth
• 1/2 cup of coconut milk
• Salt and pepper to taste

Instructions

1. Preheat the oven to 425°F (220°C).
2. Rinse the cauliflower and remove the leaves and stem, then cut it into florets.
3. In a bowl, toss the cauliflower with olive oil, salt, and pepper, and spread on a baking sheet.
4. Roast the cauliflower in the oven for 20-25 minutes or until tender.
5. In a large pot, sauté the onion and garlic until softened.
6. Add the turmeric and cook for 1 minute.
7. Add the roasted cauliflower, vegetable broth, and coconut milk to the pot.
8. Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes.
9. Purée the soup using an immersion blender or a regular blender.
10. Season with salt and pepper to taste, then serve hot.

Conclusion

You'll feel like a butterfly emerging from a cocoon, refreshed and renewed, after trying these 18 simple spring soup recipes. They're easy to make and packed with fresh flavors, making them perfect for a light lunch. With options like creamy asparagus and chilled cucumber, you'll find a soup to suit your taste, and they're as easy to whip up as they are delicious.