02/28/2026
Soup season is getting a fresh, vibrant upgrade! 🥣✨
I’ve put together the ultimate collection of 6 incredible spring soups that are packed with flavor and perfect for the changing weather. Whether you're craving a cozy slow-cooker meal, a zesty broth, or a gorgeous green blend, there is something here for everyone.
🍗 1. SLOW-COOKER SPRING CHICKEN & HERB SOUP
Ingredients:
4 large chicken thighs (bone-in, skin/fat removed)
2 onions (roughly chopped)
1 tsp English mustard powder
2 chicken stock pots
2 tbsp wholegrain mustard
2 bay leaves
2.5L boiling water
300g baby Chantenay carrots (scrubbed, larger ones halved)
125g pearl barley
200g frozen peas & 200g frozen broad beans
Fresh herbs: 15g flatleaf parsley, 10g tarragon, 10g chives (all chopped)
½ lemon (juice only)
Salt & pepper
Method:
Preheat slow cooker to lowest setting. Add chicken, onions, mustard powder, stock pots, wholegrain mustard, and bay leaves. Pour over boiling water, cover, and cook for 5 hours. Stir in carrots and pearl barley; cook 1 more hour until tender. Turn off heat, remove chicken and bay leaves. Stir in peas and broad beans. Shred chicken from the bones and return to the soup along with herbs, lemon juice, salt, and pepper. Serve hot!
🥦 2. PRIMAVERA SPRING GREEN SOUP
Ingredients:
4 tbsp olive oil (divided)
2 spring onions (white & green parts separated/chopped)
100g sprouting broccoli (chopped)
300g frozen peas & 50g fresh broad beans
30g wild garlic
400ml vegetable stock
50ml plant-based cream
1 tbsp chopped roasted hazelnuts
Method:
Heat 1 tbsp oil in a pan. Add white spring onions, broccoli, peas, beans, most of the wild garlic, and stock. Cook 5–6 mins, add cream, and blend until smooth. In a separate pan, heat 2 tbsp oil and fry green spring onion parts and remaining wild garlic for 2–3 mins. Serve soup topped with the fried greens, hazelnuts, and a swirl of the remaining olive oil.
🥢 3. SPRING MISO SOUP
Ingredients:
20g instant dashi or 3 tsp vegetable bouillon
800ml boiling water
4 asparagus spears or spring onions (finely sliced on the diagonal)
2 tbsp white or red miso paste
1 tbsp mirin & 1 tbsp soy sauce
200g silken tofu (cubed)
Method:
Stir dashi/bouillon into boiling water in a saucepan. Add asparagus and simmer for 3 mins. In a small bowl, whisk miso paste with a ladleful of the hot broth until smooth. Slowly pour the smooth miso back into the pan, whisking constantly. Add mirin, soy sauce, and tofu. Heat gently without boiling. Serve in small lacquered bowls!
🍅 4. SPRING MINESTRONE WITH PESTO
Ingredients:
3 tbsp olive oil & 40g butter
2 large onions (finely chopped) & 1 leek (sliced)
250g potatoes & 3 celery sticks (finely chopped)
150g savoy cabbage (shredded, stalk removed)
2L beef or vegetable stock
400g can chopped tomatoes
2 tbsp green basil pesto
Salt & pepper
Method:
Heat oil and butter in a large pan. Cook onions, leek, and potatoes for 5 mins until softening. Add celery and cook a few mins more. Pour stock and tomatoes into the pan along with the cabbage. Bring to a boil, then gently simmer for 30 mins. Stir in the pesto for the last 5 mins, check seasoning, and serve.
🦐 5. HOT & SOUR PRAWN BROTH
Ingredients:
75g frozen raw king prawns (thawed in cold water for 10 mins)
300ml vegetable stock
1 spring onion (white & green parts separated/chopped)
1 red chilli & 4 button mushrooms (sliced)
½ lime (juice only)
1 tbsp fish sauce & 1 tsp brown sugar
Small bunch coriander leaves
Method:
Bring stock to a boil in a pan. Add chilli, mushrooms, lime juice, fish sauce, sugar, and the white parts of the spring onion. Return to a boil, reduce heat, and simmer 1 min. Drain prawns, add to the stock, and simmer 2 mins until pink and cooked through. Stir in green spring onion parts and coriander leaves before serving.
🥖 6. COUNTRY VEGETABLE SOUP WITH BASIL PISTOU
Ingredients:
2 celery stalks, 2 carrots, 1 large onion, 2 small potatoes (all diced)
4 garlic cloves (lightly crushed, unpeeled)
1 ready-made bouquet garni
4 tbsp olive oil
2L water
200g canned haricot beans (rinsed)
Pistou: Large bunch fresh basil, 100g parmesan, 100ml olive oil, salt & pepper
Method:
Heat 4 tbsp olive oil in a heavy-bottomed pan. Sweat the celery, carrots, onion, potatoes, and garlic cloves for a few minutes to slightly color. Add bouquet garni, water, salt, and pepper. Simmer covered for 10-15 mins until veggies are just tender.
For the pistou: Blend basil, chopped parmesan, 100ml olive oil, salt, and pepper until smooth and bright green.
Add beans to the soup, remove bouquet garni, and cook until beans are heated. Serve swirled with a spoonful of pistou, a drizzle of oil, and crusty bread!
