Spring is officially here, but that doesn't mean that you have to shelve all your soup recipes for another year. Lighter soups are perfect for Meatless Mondays when the days are getting milder but the evenings are still a bit chilly, so we've rounded up five of our favorites.
This bright green soup combines two of our absolute favorite spring ingredients: fresh asparagus and sweet green peas. Almond milk lends a creamy texture to this soup, and nutritional yeast adds a savory, umami flavor. A bit of lemon juice for brightness and crispy homemade croutons are the perfect finishing touches.
Lentil soup is one of our favorite winter dishes, but this version incorporates a few more veggies for a springier touch. Zucchini, peas, and corn are added to the base of brown lentils and pigeon pea lentils for a soup full of color and flavor. Provençal herbs like marjoram, thyme, and rosemary bring this soup together and add dimension and flavor.
From the Organic Authority Files
This homemade vegetable soup gets a bit more bulk than most with the addition of protein-rich quinoa. A combo of zucchini, yellow squash, bell pepper, beans, and greens make for a flavorful soup that's rich in nutrients. One reason we love it is because of how forgiving it is – you can add whatever veggies you find on your farmers market stand and let the soup evolve as the seasons do.
This bell pepper soup is perfect for this in-between season: it combines the end-of-season sweet potatoes with bell peppers that are just starting to appear. The result is a soup that combines the sweetest veggies of both fall and spring and boasts a beautiful bright orange color.
This vegan tomato soup from Blissful Basil gets an extra creamy quality thanks to cauliflower, which is puréed with the tomatoes and bell pepper. It gives the soup a fantastic texture you'll love. Aside from that trick, this soup couldn't be simpler: herbs, garlic, and a touch of nutritional yeast let the tomatoes shine.
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