top of page
Search

Wholesome and Light: 5 Spring Soup Recipes for April Wellness



As the days grow longer and the weather begins to warm, there's something comforting about enjoying a bowl of soup that captures the fresh flavors of spring. With April being a time of renewal and rejuvenation, what better way to nourish your body and soul than with wholesome and light spring soup recipes? In this blog post, we'll explore five delicious soup recipes designed to not only tantalize your taste buds but also promote wellness as we transition into the new season.


1. Asparagus and Pea Soup:


Ingredients:

  • 1 tablespoon olive oil

  • 1 onion, chopped

  • 2 cloves garlic, minced

  • 1 lb asparagus, trimmed and chopped

  • 2 cups fresh or frozen peas

  • 4 cups vegetable broth

  • Salt and pepper to taste

  • Fresh lemon juice (optional)

  • Fresh parsley for garnish


Instructions:

In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until softened.


Add the chopped asparagus and peas to the pot, cooking for an additional 5 minutes.

Pour in the vegetable broth and bring the mixture to a simmer. Let it cook for about 15 minutes, or until the vegetables are tender.


Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend until smooth, then return it to the pot.


Season the soup with salt, pepper, and a squeeze of fresh lemon juice, if desired.

Ladle the soup into bowls, garnish with fresh parsley, and serve hot.


2. Lemon Chicken Orzo Soup:


Ingredients:

  • 1 tablespoon olive oil

  • 1 onion, diced

  • 2 carrots, diced

  • 2 celery stalks, diced

  • 2 cloves garlic, minced

  • 6 cups chicken broth

  • 1 lb boneless, skinless chicken breasts, cooked and shredded

  • 1 cup uncooked orzo pasta

  • Zest and juice of 1 lemon

  • Salt and pepper to taste

  • Fresh dill for garnish


Instructions:

Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, celery, and minced garlic, cooking until softened.


Pour in the chicken broth and bring it to a simmer.

Add the cooked and shredded chicken to the pot, along with the uncooked orzo pasta.


Let the soup simmer for about 10-12 minutes, or until the orzo is cooked through.


Stir in the lemon zest and juice, and season with salt and pepper to taste.

Ladle the soup into bowls, garnish with fresh dill, and serve hot.


3. Spring Minestrone Soup:


Ingredients:

  • 1 tablespoon olive oil

  • 1 onion, chopped

  • 2 carrots, diced

  • 2 celery stalks, diced

  • 2 cloves garlic, minced

  • 1 zucchini, diced

  • 1 cup green beans, trimmed and chopped

  • 1 can (15 oz) cannellini beans, drained and rinsed

  • 4 cups vegetable broth

  • 1 cup small pasta (such as ditalini or elbow)

  • 1 cup spinach leaves

  • Salt and pepper to taste

  • Fresh basil for garnish


Instructions:

Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, celery, and minced garlic, cooking until softened.


Add the diced zucchini, chopped green beans, and cannellini beans to the pot, stirring to combine.


Pour in the vegetable broth and bring the mixture to a simmer.

Stir in the small pasta and let the soup simmer for about 10 minutes, or until the pasta is cooked through.


Add the spinach leaves to the pot and let them wilt into the soup.

Season the soup with salt and pepper to taste.


Ladle the soup into bowls, garnish with fresh basil, and serve hot.


4. Lemon Ginger Turmeric Soup:


Ingredients:

  • 1 tablespoon coconut oil

  • 1 onion, chopped

  • 2 carrots, diced

  • 2 celery stalks, diced

  • 2 cloves garlic, minced

  • 1 tablespoon fresh ginger, grated

  • 1 teaspoon ground turmeric

  • 6 cups vegetable broth

  • Zest and juice of 1 lemon

  • Salt and pepper to taste

  • Fresh cilantro for garnish


Instructions:

In a large pot, heat the coconut oil over medium heat. Add the chopped onion, carrots, celery, minced garlic, grated ginger, and ground turmeric, cooking until softened.


Pour in the vegetable broth and bring the mixture to a simmer.

Let the soup simmer for about 15 minutes to allow the flavors to meld together.


Stir in the lemon zest and juice, and season the soup with salt and pepper to taste.

Ladle the soup into bowls, garnish with fresh cilantro, and serve hot.


5. Creamy Spring Mushroom Soup:


Ingredients:

  • 2 tablespoons butter

  • 1 onion, chopped

  • 2 cloves garlic, minced

  • 1 lb mixed mushrooms (such as cremini, shiitake, and oyster), sliced

  • 4 cups vegetable broth

  • 1 cup coconut milk (or heavy cream for a non-vegan option)

  • Salt and pepper to taste

  • Fresh thyme for garnish


Instructions:

In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, cooking until softened.


Add the sliced mushrooms to the pot and cook until they release their juices and become tender.


Pour in the vegetable broth and bring the mixture to a simmer.

Let the soup simmer for about 15 minutes to allow the flavors to develop.


Stir in the coconut milk (or heavy cream) and season the soup with salt and pepper to taste.

Ladle the soup into bowls, garnish with fresh thyme, and serve hot.


Conclusion:

These five spring soup recipes are not only delicious but also designed to promote wellness and nourishment during the month of April. Whether you're craving a light and refreshing soup or something creamy and comforting, there's a recipe here to suit every taste. So why not embrace the flavors of the season and treat yourself to a bowl of wholesome and light soup this April? Your body and soul will thank you for it!


Comments


bottom of page