Spring Soup Roundup: Lighten and Brighten your Soup Routine
Home > Articles > Spring Soup Roundup

Spring Soup Roundup


Soup season isn’t over just because it’s starting to get warmer out! Spring produce is beginning to inch its way back to your local grocery store which means it’s SPRING SOUP SZN…get on board.

These spring soups listed below are lighter while also being satisfying and of course feature in-season produce. We use our Not Just Pasta Sauce and also Not Just Pesto as a canned tomato substitute and also for (more importantly) nutritious added flavor.

4 Soups to Lighten and Brighten your Soup Routine

When thinking of spring produce, I immediately think of peas, green beans, and asparagus…basically anything green! This soup utilizes both peas and green beans as well as spinach, celery, carrots, and onion. Using the produce that is readily fresh and available is a very good habit to practice as it is oftentimes cheaper than other produce and fresh is best! 

By adding dried pasta towards the end of the cooking process we allow the pasta to absorb the soup liquid and therefore enhance the flavor. To keep GF the pasta can easily be eliminated here and substituted with shredded chicken or simply kept vegetarian. Garnish with torn basil and maybe some crusty bread and you’re in business!

What we love most about this recipe is the unique usage of broccoli rabe. While this vegetable is oftentimes roasted or blanched, we’re using the entire bunch (including the leaves) as the main ingredient of this hearty vegetarian soup. Removing the leaves from the stems mimics a leafy green such as kale or spinach and also allows you to make the most of your purchase. 

Although this is a vegetarian soup – feel free to stir in cooked chicken sausage (halved vertically and sliced into ¼ inch pieces) when adding the broth. Garnishing with labneh (a creamy strained Middle Eastern yogurt) or regular Greek yogurt plays nicely with the tanginess of the lemon and also adds some body. To really round it out, feel free to dunk in a piece of crusty bread or whole wheat pita!

Vegetable Barley Risotto

Is it just me or does seeing rainbow chard in the produce section immediately make you smile? But what about actually putting a bunch in your cart instead of just looking at it? And using it in a deliciously simple way? Now we’re talking!

This soup not only features rainbow chard, but zucchini, bell, pepper, onions, celery, and carrots as well. Need I say more? By stirring in 1 cup of barley, this soup transforms into a stew over time and then into more of a risotto as leftovers! Stew → risotto is the best kind of leftovers because it doesn’t feel like you’re eating the same meal all over again! Garnishing with fresh lemon at the end lightens and brightens the soup while also adding some balance.

This recipe is perfect for gearing up for the warmer weather ahead because it’s  a nutritional bombshell in a bowl. We’re talking a one stop shop when it comes to giving your body what it needs…4 essential ingredients to get you feeling great with ingredients to support healthy digestion, metabolism, gut health, and help with inflammatory issues. What are these magical ingredients you may ask? Turmeric, ginger, apple cider vinegar, and lemon! You probably already know that these ingredients have health benefits but we’re here to show you how to use them in an ‘everyday way’ with this soup recipe alone. 

To bulk up this soup with added protein feel free to get creative! Whether it’s 2 cans of your favorite beans or shredded chicken – you do you. Lastly, we like to garnish with a little extra red pepper flakes and a drizzle of olive oil but both are optional.