Light and Lively Spring Soups

Okra-Rice Soup

Okra and green tomatoes

A true southern classic, this okra soup was as commonplace in the nineteenth century as it is unusual today. Despite the “throw-everything-into-the-pot” simplicity of the recipe, the result is a wonderfully complex blend of flavors and textures—thanks mainly to the unique character of okra. This thick soup is  closely related to a Creole gumbo. more→

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Mixed Mushroom Soup with Bok Choy

Baby bok choy

An aromatic brothy soup, this soup can be enjoyed any time of the year. This is an excellent way to whet the appetite for a vegetable stir-fry. Use the broth portion of this recipe as the basis for other Asian-style soups. more→

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Asparagus and Spinach Soup with Wild Rice and Mushrooms

bunch of asparagus

This bountiful soup of asparagus, spinach, wild rice, and mushrooms offers an earthy medley of colors, textures, and flavors. It’s a fantastic soup for a rainy spring evening or for company or special occasion dinners. more→

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Curried Cashew-Vegetable Soup

Roasted Cashews on a spoon

Cashews make an unusual and rich-tasting base for a soup. With notes of ginger, curry, and citrus, this soup is good hot or at room temperature. more→

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Greek-Flavored Spinach and Orzo Soup

Raw Spinach in bowl

Here’s a lively spinach soup that comes together quickly, with leeks, greens, and tiny pasta in a lemony broth. It’s a lovely soup for everyday meals as well as holiday celebrations such as Easter dinner. more→

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