spring soup

Brothy Meatballs with Peas and Pasta is light, but richly flavored; fresh snap peas add color and texture while a fennel and herb slaw brings the zing!

Brothy Meatballs with Peas and Pasta

***Meatballs

Onion,

Plain Whole-Milk Greek Yogurt

tbsp. Fennel Seeds

Kosher Salt

Freshly Ground Black Pepper

Egg,

lb. Ground Pork

***Brothy Meatballs with Peas and Pasta

tbsp. (or more) Olive Oil, plus more for drizzling

Large Shallots, thinly sliced

Garlic Cloves, thinly sliced

Small/Medium Fennel Bulbs, halved, cored, very thinly sliced lengthwise, divided (one

Fresh Ground Pepper

Low-Sodium Chicken

Torn Dill

Parsley Leaves

Sugar

Shelled Fresh (or frozen) English Peas

Salt

Comforting lemon chicken noodle soup with tender chicken, soft noodles, bright veggies, and lemon oregano infused broth. It's the perfect soup to make year-round!

Lemon Chicken Noodle Soup

olive oil

lb. boneless, skinless, chicken thighs,

kosher salt,

tsp. black pepper,

onion, diced,

carrots, diced,

celery ribs, diced,

garlic cloves,

oregano

chicken stock

bay leaves

pasta,

lemon zest,

lemon juice

Tbsp. fresh chopped parsley

In a 4.5-quart or bigger soup pot or a dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Toss chicken with 3/4 teaspoons of salt and 1/4 teaspoons of pepper and add to the pot. Cook until browned, about 5-7 minutes, stirring frequently. Remove to a plate.

Reduce heat to medium. Add the remaining 1 tablespoon of oil if needed. Add onions, carrots, and celery with a pinch of salt. Cook until the veggies are beginning to soften, about 4-5 minutes. Stir in garlic and oregano and cook until fragrant, about 30 seconds, stirring constantly.

Add chicken stock and bay leaves. Bring to a simmer. Stir in pasta and chicken. Season soup with salt and pepper, to taste. Simmer partially covered until pasta and veggies are tender, about 10-12 minutes. Stir the soup occasionally so the pasta does not stick.

Remove and discard the bay leaves. Stir in lemon zest, lemon juice, and parsley. 

I made the lemon chicken noodle soup. I was very impressed with how flavorful it was. Will be making this again.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1646756753/nnyidaufeiwpfbt2n1ks.mp4

Lemon chicken soup is fresh, light, and easy to make! It’s a delicious twist on the classic chicken noodle soup. Made with tender chicken thighs, egg noodles, and fresh lemon juice.

Stinging nettle and wild garlic soup is an amazing nutritious soup with amazing properties and can be eaten as an appetizer or served as a dinner, together with bread. You can also freeze the soup and save it for later.

Luscious Wild Garlic and Nettle Soup

garlic leaves

onions (chopped)

leek (diced roughly)

celery (roughly sliced)

carrot (roughly diced)

vegetable stock (I have used homemade unsalted)

potato (optional)

salt

black pepper

thyme (fresh from my garden)

butter (optional *)

tbsp double cream (optional but delicious add if used)

Prepare the nettles and if these aren&#39;t super young, remove the nettle stems using gloves or cut them off using scissors.

Wash the nettles thoroughly in a super large bowl or container. I sometimes use the sink to wash them. Most of the time just a rinse is not enough. Do the same with the wild garlic leaves.

In a soup pot, heat up olive oil and butter if using, add the chopped onion, leek, carrot, diced celery sticks and cubed potatoes. Cook for a good 10 minutes.

Pour in the stock and thyme. Bring all to a boil. Allow it to simmer for 10 minutes.

Add the nettle leaves and boil for a further 2 minutes. Fish out the thyme sprigs from the soup. Add the roughly chopped garlic leaves and simmer for 2 more minutes.

Blend all the ingredients with a hand blender so it becomes a smooth soup.

Add a drizzle of single or heavy cream. Season with salt and pepper to taste and serve while nice and hot. This is however a fantastic option for a cold soup on a hot, torrid day!

This spring minestrone soup is the best way to celebrate the arrival of warmer weather. Made with an abundance of spring veggies, chickpeas and ditalini pasta, this spring vegetable soup is naturally vegan and extra hearty for a cosy lunch or even a light dinner.

Spring Minestrone Soup

onions

celery stalks, diced

asparagus spears, chopped

zucchini,

garlic cloves, finely chopped

rosemary,

thyme,

g (3.5 oz) ditalini or another type of small pasta

vegetable stock

lemon

g (3.5 oz) kale, hard stems discarded, roughly chopped

Salt and pepper

Heat the olive oil in a large stock...

Heat the olive oil in a large stock pot or Dutch oven and add the spring onions and celery. Cook for 2-3 minutes over medium heat until slightly softened.

Add the asparagus and zucchini and continue cooking...

Add the asparagus and zucchini and continue cooking for 4-5 minutes or until the veggies are cooked to your liking.

Stir in the garlic, rosemary and thyme and...

Stir in the garlic, rosemary and thyme and cook for another minute until fragrant.

Add the chickpeas, pasta and vegetable stock and...

Add the chickpeas, pasta and vegetable stock and bring to a boil. Reduce the heat and simmer for 10 minutes or until the pasta is al dente. Stir the soup occasionally, so the pasta doesn’t stick to the bottom.

Stir in the lemon juice and kale, cover...

Stir in the lemon juice and kale, cover the pot and simmer for 2-3 minutes until the kale wilts. Season to taste and serve with extra lemon juice if you like.

https://mediavine-res.cloudinary.com/video/upload/dfdedsp0hzolpl7oakvf.mp4

This spring minestrone soup is the best way to celebrate the arrival of warmer weather. Made with an abundance of spring veggies, chickpeas and ditalini pasta, this spring vegetable soup is naturally vegan and extra hearty for a cosy lunch or even a light dinner.

This zucchini and cabbage soup is bursting with green vegetable goodness! A light but flavourful soup, it&#39;s a lovely lunch for summer or a starter for a main dinner meal in a smaller portion.

Zucchini and Cabbage Soup

zucchini (roughly

savoy cabbage (lightly packed, shredded)

celery (diced)

onion

turmeric powder

cm fresh ginger (grated

garlic (finely chopped)

coconut milk

parsley (to garnish, optional)

Heat the oil in the pan, and add the chopped onion, celery, turmeric, garlic and ginger. Cook for 4-5 minutes on a low heat, stirring occasionally, until the onion is cooked through.

Add the chopped zucchini and cabbage and stir through. Cook for a further five minutes.

Add the vegetable stock and bring the mixture to the boil. Reduce the heat and add the coconut milk. Cook on a very low simmer for about 30 minutes.

Take the soup off the hob and blend with a immersion blender until smooth. If you prefer a thinner soup add some hot water.

Add the garnishes if using, and serve immediately. Enjoy!

These coconut rice noodles are packed with spring green vegetables like asparagus, spinach, and zucchini, and only need about 15 minutes from start to finish. Vegan, gluten free (with brown rice noodles), and with a creamy coconut milk ginger base.

Spring Green Vegetable Coconut Rice Noodles

coconut oil

garlic

ginger

zucchini

sea salt (to taste)

pepper

cayenne pepper (to taste)

400 ml canned coconut milk

vegetable broth

brown rice noodles

green asparagus (woody ends removed)

sprouting broccoli

baby spinach

lime juice

cilantro

In a large pot, heat the oil over low-medium heat. Add the onion and sauté for a couple of minutes, or until softened and fragrant.

Add the garlic, ginger, and zucchini, cook for another minute. Stir in the salt, pepper, and cayenne pepper and cook for another 30 seconds.

Pour the coconut milk and vegetable broth into the pot, cover, and increase the heat to high to bring to a low boil. Prepare the rice noodles according to package instructions while you&#39;re waiting. Do not cook the rice noodles in the broth.

Once the broth has reached a low boil, reduce the heat to medium. Add the asparagus and broccoli, cooking for two minutes, covered, or until the asparagus is bright green and just tender.

Remove from the heat and stir in the spinach. Ladle out into bowls and add the prepared rice noodles.

Top each bowl with a squeeze of lime juice and a few cilantro leaves, and serve hot.

Top 6 spring soup recipes from across the web

The most viewed spring soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Brothy Meatballs with Peas and Past...

Lemon Chicken Noodle Soup

Luscious Wild Garlic and Nettle Sou...

Spring Minestrone Soup

Zucchini and Cabbage Soup

Spring Green Vegetable Coconut Rice...

Top 6 spring soup recipes from across the web

The most viewed spring soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Brothy Meatballs with Peas and Past...

Lemon Chicken Noodle Soup

Luscious Wild Garlic and Nettle Sou...

Spring Minestrone Soup

Zucchini and Cabbage Soup

Spring Green Vegetable Coconut Rice...

The most viewed spring soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine