Spring Soup with Bread Dumplings. Fava beans and asparagus are super fresh and local right now, but this soup is warm and comforting, so you can eat it when a freak spring storm pops up.
Asparagus Soup. This is the soup to make when you go overboard at the farmers market and buy several bunches of asparagus too many. Because sometimes you just need to have all of the asparagus.
Cauliflower-Cashew Soup with Pomegranate Seeds. This bright vegan soup is perfect for the first few weeks of spring when you want to start eating brightly flavored food, but there’s still a chill in the air.
Spring Onion and Quinoa Soup with Roasted Asparagus. Spring onions are often labeled differently depending on the store from which you buy them. You’ll know it’s a spring onion if it looks like a scallion with a slightly larger round white bulb at the bottom.
Pea and Mint Soup. A chilled soup to cool you off on the spring days that feel like summer. Although this recipe calls for frozen peas to cool the soup down, you can use in-season fresh sweet peas and cool the soup down in an ice bath.
Can’t get enough soup? Find soups for all seasons here.
Julie Ruggirello is the Recipe Editor at The Daily Meal. Follow her on Twitter @TDMRecipeEditor.