Satisfying Spring Soups

If you love soup as much as I do, you’ll be pleased to know there are several soup recipes created that use fresh spring produce so you can enjoy a warm, delicious bowl right now.  No need to wait until cold weather.  These soups are filled with healthy veggies and lighter broths, which make them perfect for spring.
Spring Minestrone Soup with Chickpeas uses a vegetable stock as its base and is filled with onion, fennel, garlic, broccoli, peas, asparagus, kale, scallions, garbanzo beans, and pasta.  You’ll season this soup with cayenne, coriander, tarragon, fresh lemon juice, salt, and pepper.
Courtesy of Feasting at Home
Lemony Chicken and Spring Veggie Soup with Quinoa and Fresh Basil is a light alternative to the traditional chicken soup we all love.  You’ll add peas, zucchini, carrots, and leeks as veggies to this soup.  Chicken breast and quinoa are also added to the chicken stock with garlic and herbs.  It’s the lemon juice and lemon zest that give this soup its tangy, citrusy flavor.
Courtesy of The Cozy Apron
If you’re a fan of French Onion Soup, try Spring Leek Soup with Gruyere Toasts.  Leeks are a milder version of the onion and this soup has a lighter broth than the traditional version.  You’ll use leeks, chicken stock, butter, salt, pepper, Meyer lemon juice and zest for the soup.  Use toasted crusty bread for your topping and shredded Gruyere cheese.  Place the bread on top of the soup, cover with cheese, and place under the broiler until the cheese is melted and bubbly.  You can also garnish the top of each with some chopped green onion.
Courtesy of Pinch and Swirl
If you enjoy snacking, check back next Monday when I’ll have some great recipes for healthy, low-cal options this summer.
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