8 Amazing Spring Vegetable Soup Recipes You’ll Love!

Are you looking forward to the color green after a long winter?

Indulge in it not only during trips to nature, but also in your diet.

A great example can be various recipes for spring soups.

In addition to just grown fresh vegetables, they also include various herbs.

Give your body a portion of vitamins, minerals and energy!

Spring vegetable soup

A colorful soup with a mixture of vegetables can be a great part of your lunch or dinner. You can use almost any vegetable you have at home.

Ingredients

• 7 cups of vegetable broth
• 5 small red potatoes
• 2 carrots
• 2 stalks of celery
• 1 kohlrabi
• 1 bunch of spring onions
• 1 leek
• 300 g of frozen green beans or peas
• 2 tbsp fresh parsley
• 1 tbsp tarragon
• salt pepper

Method

1. Place the washed, peeled and chopped vegetables, i.e. potatoes, kohlrabi, carrots, celery and leeks, in a pot with water or vegetable broth.
2. Bring to a boil, add salt and cook for approximately 30 minutes, stirring occasionally.
3. Add the scallions, green beans or peas and cook for approximately 3-4 more minutes.
4. Finally, stir in the parsley, tarragon and a little pepper.

Spring soup to strengthen immunity

This soup is rich in antioxidants and other health-promoting substances. Due to the fact that they do not have to be boiled during preparation, they remain in the same amount as in the raw ingredients. No cold will get you down with this immune boosting bomb!

Ingredients

• 3 cups baby spinach
• 1 cup chicken or vegetable broth
• 1/2 cup coconut milk
• 1 clove of garlic
• 2 tablespoons grated fresh ginger
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon of turmeric
• freshly squeezed lemon juice
• salt pepper

Method

1. Place the baby spinach, stock, coconut milk, grated ginger, spices and a squeeze of lemon juice into a high-speed food processor.
2. Mix the ingredients until smooth.
3. Then pour the mixture into a saucepan and heat it over a low flame, stirring occasionally.

This spring soup tastes great garnished with Greek yogurt, lightly steamed broccoli and sprinkled with seeds.

Tasty spring onion soup

This delicious soup can be consumed not only warm, but also cold. Try both options!

Ingredients

• 500 g spring onions
• 1 potato
• 2 tablespoons of olive oil
• 1/2 cup dry white wine
• 1000 ml of vegetable or chicken broth
• 2 cups baby spinach
• 1 cup arugula
• 1/4 cup parmesan
• chive
• salt pepper

Method

1. Clean the spring onion and cut it into rounds, including the leaves.
2. Then lightly fry it in a pot with olive oil.
3. Remove the onion and add the diced peeled potato, salt and pepper to the pot.
4. Sauté the potatoes for approximately 7-10 minutes.
5. Add white wine to the potatoes, simmer for a minute and also add the broth.
6. Bring to a boil and add baby spinach, arugula and cooked spring onions to the mixture.
7. Turn off the heat and blend the mixture with an immersion blender until smooth.

Serve the soup with grated parmesan cheese and pieces of chives.

Spring herb soup with peas and leeks

You can use fresh herbs not only to season meat dishes or salad, but also in soup. They add an interesting flavor and aroma to the soup!

Ingredients

• 150 g of leeks
• 80 g of frozen peas
• 2 tbsp fresh parsley
• 2 tbsp fresh mint
• 2 tbsp fresh basil
• 2 tbsp spring onions
• 1/3 cup sour cream
• 6 cups of water
• 3 tablespoons of butter
• salt pepper
• fresh chives for garnish

Method

1. Cut the dark green parts of the leek into pieces and put them in the pot.
2. Add the parsley, mint and basil stalks along with the water and half a teaspoon of salt.
3. Bring the mixture to a boil and cook, stirring occasionally, for approximately 30 minutes.
4. Then strain the mixture through a sieve and leave the strained stock aside.
5. Add the butter, the white parts of the leek cut into rounds and salt to the pot.
6. Cook for approximately 10 minutes.
7. Add peas and strained broth.
8. Turn off the heat, add chopped parsley, mint and basil leaves to the soup.
9. Blend everything until smooth using an immersion blender.
10. Taste and add seasoning if necessary.

Serve the soup with sour cream and chopped chives.

Young nettle soup

Nettles are one of the first plants to appear in spring. Do you know that you don’t necessarily have to add them only to the stuffing, but that you can also make a very tasty and healthy soup from them?

Ingredients

• 2 cups fresh young nettles
• 2 potatoes
• 1 shallot
• 2 cloves of garlic
• 4 cups chicken or vegetable broth
• 1 lemon
• 1 tbsp tarragon
• sour cream (optional)
• 1 tbsp olive oil
• salt pepper

Method

1. In a pot with oil, fry the chopped shallot and pressed garlic for approximately 3-4 minutes.
2. Add diced peeled potatoes, stock, salt and pepper.
3. Close the lid and cook, stirring occasionally, for approximately 10-15 minutes.
4. When the potatoes are soft, add the chopped nettle leaves and stir for 2 minutes.
5. Transfer the mixture to a blender and blend until smooth.
6. Return the soup to the pot, add the tarragon and lemon juice.

Serve the nettle soup with a little sour cream.

Fresh radish soup

Radishes are a typical early spring vegetable. Make a delicious pink soup out of them!

Ingredients

• 2 bunches of radishes
• 3 spring onions
• 1/4 cup long grain rice
• 6 cups chicken stock
• 1/2 cup plain yogurt
• 3 tablespoons of butter
• 1 tbsp freshly squeezed lemon juice
• 1 teaspoon of grated ginger
• salt pepper
• fresh parsley for garnish

Method

1. Melt the butter in a saucepan and lightly fry the chopped onion in it.
2. Add the broth, quartered radishes and rice.
3. Close the lid and cook, stirring occasionally, for approximately 20 minutes, until the rice and radishes are soft.
4. Then transfer the mixture to a blender and blend until smooth.
5. Return the blended soup to the pot and stir in the lemon juice, grated ginger and yogurt.
6. Reheat the soup slightly.

Serve the spring radish soup sprinkled with fresh parsley.

Green soup for energy

After a long winter, many people feel tired and without energy. Wake up your body with this green vitamin bomb!

Ingredients

• 400 g of curly cabbage
• 400 g of baby spinach
• 300 g of chard
• 6 cups chicken or vegetable broth
• 1/2 white onion
• 4 cloves of garlic
• 2 lemons
• 2 tablespoons of olive oil
• salt pepper

Method

1. Heat the olive oil in a pot and add the finely chopped onion to the glass.
2. Add pressed garlic cloves and cook briefly.
3. Add chopped kale leaves, Swiss chard and baby spinach.
4. Mix and cover the pot with a lid.
5. Cook like this for about 5 minutes.
6. Add the chicken stock to the mixture and salt the mixture.
7. Then turn the pot off and squeeze the juice from both lemons into it.
8. Transfer the mixture to a blender and blend until smooth.

Serve the soup with fresh bread, drizzled with a little olive oil and sprinkled with fresh pepper.

New kohlrabi soup

This soup is very popular especially in Germany, in addition to the listed ingredients, you can enrich it with other vegetables, for example carrots, celery or cauliflower.

Ingredients

• 3 kohlrabi (approx. 700 g)
• 2 potatoes (approx. 500 g)
• 1 onion
• 750 ml of chicken or vegetable stock
• 3 tablespoons of cream cheese
• 2 tbsp freshly squeezed lemon juice
• 1 tbsp olive oil
• 1 teaspoon of sugar
• nutmeg
• salt pepper

Method

1. Peel the kohlrabi and remove any woody parts.
2. Dice the cabbage.
3. Peel and dice the potatoes as well.
4. Heat the oil in a saucepan and add the chopped onion to the glass.
5. Then add potatoes and kohlrabi to the onion, simmer for approximately 5 minutes.
6. Pour the broth into the pot and cook, stirring occasionally, for approximately 20 minutes.
7. When the vegetables are soft, add the melted cheese.
8. Then blend the mixture until smooth using a stick blender.
9. Add sugar, salt, nutmeg and lemon juice.
10. Mix everything thoroughly and you can serve.

Serve this soup with a sprinkling of chili and curly parsley.

Why eat spring soups?

Soups are still a very popular part of our menu. While in the winter months we usually prefer denser and heartier soups, with the first spring sunshine we feel like a soup of a lighter character. Spring soup is also a great way to cleanse our body after winter and at the same time strengthen its immunity.

Spring vegetables are very rich in various health-promoting substances. It is best to prepare the soup from a variety of root and leafy vegetables and herbs in order to supply the body with the widest possible spectrum of these substances.

The advantage of spring soups is that some can also be eaten cold. All variants of spring soup can be consumed as a separate dish with fresh bread or as a classic soup before the main course.