Spring is no time to stop making soup! For all those rainy days and chilly evenings, here’s a selection of plant-based (aka vegan) spring vegetable soups showcasing the season’s fresh produce. You’ll find lots to love in this array of brothy, pureed, and Asian-style soups.
We all love hearty soups and stews in the winter, but just because spring rolls around on the calendar, it doesn’t mean the end of soup season. Spring’s soups are lighter, filled with leafy greens and other seasonal vegetables.
Vegetables for light, fresh spring soups: You’ll be coming across green peas, snow peas, spinach, carrots, cauliflower, and of course, asparagus, among others. So get your soup pot and ladle ready, and let’s get started …
Lemony Spinach Orzo Soup: Here’s a simple and lively soup that comes together quickly. Orzo is rice-shaped pasta that cooks up fast and has a lovely mouth feel. Spinach, parsley, and dill give the soup a fresh flavor.
Simple Spring Vegetable Soup: A straightforward spring vegetable soup featuring potatoes, carrots, and peas in a light, mildly seasoned broth, this is a light first course for an everyday or festive spring meal.
Curried Spinach and Chickpea Soup with Ribbon Noodles: Curried spinach and chickpea soup, made comforting with ribbon noodles, is a warming melange of flavor, texture, and color. The aroma that permeates your kitchen as this cooks is most enticing.
Vegan Matzo Ball Soup: This soup is a must for the Passover Seder, but you don’t have to wait for a holiday to enjoy it! Passover comes in the spring, so it’s the perfect time to enjoy the vegan version of matzo ball soup.
Asian Noodle Soup with Tofu, Greens, & Shiitake Mushrooms: When you want to warm up quickly, here’s an Asian noodle soup that’s ready from start to finish in 30 minutes or less. It’s a lively first course.
Tofu Vegetable Ramen Soup: Quick and colorful, this soup will please anyone who loves Asian flavors. Simple to make and naturally vegan, it’s ready to eat in no time.
Gingery Miso-Mushroom Soup: Here’s a light yet satisfying way to warm up most any time of year; it’s especially good on chilly, rainy spring evenings. And it’s vegan, unlike the miso soup served in Japanese restaurants.
Vegan Thai Coconut Soup with Vegetables and Tofu: Inspired by Tom Kha Gai, a classic Thai coconut soup, this vegan version can be made with tofu or other plant protein of your choice. It’s a light, lively soup that can be enjoyed year round.
Quick Asian Noodle Bowls with Colorful Vegetables: Here’s an easy delivery system for an array of colorful vegetables. This might just become your go-to recipe when you crave a warming Asian-style dish in minutes.
Vegan Cream of Leafy Greens Soup: When you have a surplus of greens that need to be used up, this vegan cream of leafy greens soup does the trick deliciously.
Vegan Cream of Asparagus Soup: A simple vegan cream of asparagus soup is enhanced with the addition of peas and leafy greens. If ever there was a soup that celebrates spring, it would be this one.
Vegan Cream of Broccoli Soup: A longtime favorite in our family of broccoli enthusiasts, this soup gets a perfect consistency from pureed white beans or tofu. Great year-round, this lighter soup is especially welcome in spring and fall.
Vegan Leek and Potato Soup with Watercress: The bright color and peppery flavor of watercress adds a touch of green goodness to this delicious vegan potato soup recipe. Traditionally dairy-based, it’s easy to make this classic a vegan leek and potato soup by simply swapping in plant-based milk.
Vegan Cream of Cauliflower Soup: This soup makes a lovely introduction to a spring meal, though you can enjoy this creamy bowl of comfort in fall and winter as well.
Spring Green Pea Soup with Fresh Mint: Green pea soup with fresh mint is a vibrantly green, silky-smooth homage to the season of rebirth. There are no spices here, so caramelizing the vegetables is a key step in developing the flavor.
Quick Coconut Green Pea Soup: This vividly hued soup is a good choice when you want a warming vegan bowlful quickly. And the lovely color is easy on the eyes!
Carrot-Ginger Soup: This soup is made easier by using baby carrots, eliminating the need for a lot of peeling and chopping. Naturally plant-based, it’s a classic soup that’s perfect for the winter-to-spring transition.
Potato Soup with Red Beans, Green Beans, & Fresh Herbs: The fresh flavors of dill and parsley makes this simple, hearty vegan potato soup recipe a good choice for the transition from winter to spring. It’s perfect for those inevitable chilly, rainy spring evenings, though you can make it any time of year.
Spanish Vegetable Stew: Menestra de verduras has many regional variations, and can be made with different vegetables according to season. Many traditional versions aren’t vegan, though this one is 100% plant-based!
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