Light and Lively Spring Soups

After the thick, hearty soups of winter, spring soups should offer the palate a lift with lighter textures and flavors. These soups set the stage for a meal, taking the edge off of hunger yet leaving room for other courses.

Recipes adapted from Vegan Soups and Hearty Stews for All Seasons

• Greek-Flavored Spinach and Orzo Soup
• Asparagus and Spinach Soup with Wild Rice and Mushrooms
• Curried Cashew-Vegetable Soup

Greek-Flavored Spinach and Orzo Soup

Serves: 6 to 8

Here’s a lively soup that comes together quickly, with leeks, greens, and tiny pasta in a lemony broth

• 1 1/2 tablespoons light olive oil
• 1 cup chopped, well-washed leek
• 1 large red bell pepper, diced
• 2 to 3 cloves garlic, minced
• 3/4 cup orzo (rice-shaped pasta)
• 4 cups prepared or homemade vegetable stock (or 4 cups water with 2 vegetable bouillon cubes)
• One 16-ounce can Italian-flavored stewed tomatoes, undrained
• 5 to 6 ounces fresh spinach, washed, stemmed, and chopped
• 1/4 cup chopped fresh parsley or dill, or a combination, or more to taste
• Juice of 1 lemon
• Salt and freshly ground pepper to taste

Heat the oil in a soup pot. Add the leek and sauté over medium heat until translucent, about 5 minutes. Add the red pepper and garlic and sauté the vegetables for another 5 to 8 minutes, or until the leek turns golden and the pepper softens.

Add the stock. Drain the liquid from the canned tomatoes into to the soup pot, then chop the tomatoes finely before adding to the soup. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 10 minutes.

Meanwhile, cook the orzo in a separate saucepan until al dente, then drain. Add the cooked orzo to the soup along with the spinach and herbs.

Stir in the lemon juice, then add one to two cups water, enough to give the soup a dense but not overly crowded consistency of the soup. Season with salt and pepper, then simmer over very low heat until well heated through, then serve.

Asparagus and Spinach Soup with Wild Rice and Mushrooms

Serves: 6

This bountiful bowlful offers an earthy medley of colors, textures, and flavors.

• 1/2 cup uncooked wild rice, rinsed
• 10 to 12 ounces asparagus
• 4 to 6 ounces fresh wild mushrooms, such as porcini or shiitake
• 1 large carrot, peeled and coarsely grated
• 1 medium yellow summer squash, diced
• 4 to 5 scallions, white and green parts, sliced
• 4 cups stock (see page 00 for options)
• 1 1/2 teaspoons salt-free seasoning (see page 00 for brands)
• 1/4 cup dry white wine, optional
• 5 to 6 ounces fresh spinach, washed, stemmed, and chopped
• Salt and freshly ground pepper to taste

Bring 1 1/4 cups water to a boil in a small saucepan. Add the wild rice, then cover and simmer gently until the water is absorbed, about 35 minutes.

Meanwhile, trim the asparagus of its woody ends and peel the bottom halves of the stalks with a vegetable peeler. Cut into 1-inch pieces.

Combine the asparagus with the remaining ingredients, except the last two, in a soup pot. There should be enough liquid to just cover the vegetables; add water as needed. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for about 15 minutes, or until the vegetables are just tender. Remove from the heat.

When the wild rice is done, stir it into the soup, followed by the spinach. Cover and cook until the spinach has wilted, then season with salt and pepper.

If time allows, let the soup stand for an hour or two before serving to develop flavor. Heat through as needed.

Curried Cashew-Vegetable Soup

Serves: 6 to 8

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.

• 1 1/2 tablespoons light olive oil
• 2 large onions, chopped
• 3 to 4 cloves garlic, minced
• 1 large celery stalk, diced
• 1 cup cashew butter
• 2 teaspoons minced fresh ginger, or to taste
• 2 teaspoons good-quality curry powder, more or less to taste
• 1 teaspoon ground cumin
• Pinch of nutmeg
• 1 tablespoon lemon juice, or more to taste
• 1/2 cup orange juice, preferably fresh
• 3 cups steamed fresh green vegetables (such as finely chopped broccoli, green peas, diced zucchini, cut green beans, or any combination)
• Salt and freshly ground pepper to taste
• Thinly sliced scallions for garnish
• Chopped cashews for garnish, optional

Heat the oil in a soup pot. Add the onions, garlic, and celery and sauté over medium-low heat until all are lightly browned. Transfer to a food processor with 1 cup water and process until smoothly pureed, then transfer to the soup pot. Or, simply add 1 cup water to the pot and process with an immersion blender until pureed.

Add 3 cups water and bring to a rapid simmer. Whisk in the cashew butter, about 1/3 cup at a time.

Stir in the curry powder, cumin, nutmeg, lemon juice, and orange juice. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 15 minutes.

Stir in the steamed vegetables. If the soup is too thick, add a bit more water. The soup should have a slightly thick consistency. Season with salt and pepper, then serve. Garnish each serving with a sprinkling of scallion and, if desired, a few chopped cashews.