Prettify your bowl by topping it with colorful edible flowers and a few sliced chilies.
Watermelon Gazpacho
Think pink!
Like traditional versions, this fruity recipe has a spicy kick and plenty of crunch.
Since the watermelon keeps things sweet, serve this soup for brunch, lunch or even breakfast!
(Or pour it into popsicle molds and freeze to make a sweet and savory dessert.)
Spring Vegetable Soup
Need to clear out your vegetable chiller?
Use this recipe as a guideline (i.e.
don’t have turnips?
Try carrots or whatever you’ve got on-hand) to create your own dish.
We like to customize our meal so it’s gluten-free by swapping cooked quinoa for couscous.
Lemon Chicken Soup
Why chicken soup?
Don’t get thrown by the large number of ingredients (18?!)
the recipe has just four, super simple steps.
Take that, seasonal sniffles.
Sweet Potato Pineapple Soup
Sweet potatoes (asuperfood!)
lend richness without requiring much fat.
(The whole recipe has just 2 tablespoons of olive oil.)
Avocado and Cucumber Soup
Why shouldtoasthave all the fun?
Oh, and did we mention that avocados are asuperfood?
Vegetarian Corn Chowder
Spring is a bit early for enjoying corn straight off the cob.
Give it a flavor boost by using it along with peppers, onions and chillies in a hearty chowder.
This vegan version swaps almond milk for cream, resulting in a nutty and complex dish.
Cold Lentil Yogurt Soup
Chilled, smooth and packing plenty of good-for-you ingredients (lentilsandyogurtare both superfoods!
), this soup is so thick, you might want to dip a chip in it.
Feel free but we think it’s just as tasty eaten with a spoon.
