Soups are a joy to eat at parties. Simple and uncomplicated to eat, it warms up conversations and keeps the stories flowing. With a million varieties, there's always something for everyone - broth-based, creamy, chunky, vegan, meaty - the possibilities are endless!
This Spring, why not incorporate the season's fresh, bursting flavors into your soups?
Food From Flossie has a great recipe for a creamy soup that combines the subtle flavors of courgettes, peas, and avocado. The soup is made even more flavorful with onions, garlic, mint, parsley, and basil. Cashews give it a gentle nutty taste, while lemon perks up the flavors even more.
Chunky soup lovers will definitely adore this Spring minestrone soup recipe by Hank Shaw of Simply Recipes.
The soup is rich with hearty vegetables - potatoes, tomatoes, artichoke hearts, chickpeas, peas, asparagus, and greens. All the chunky goodness is embraced by savory stock made even more flavorful with onions, garlic and olive oil. And the cherry on top - grated parmesan or pecorino cheese.
If corn soups are more your thing, you'll enjoy the corn and yellow bell pepper soup by Justine of Cooking and Beer. The creamy light yellow concoction is made from blending simmered Yukon Gold potato, corn, squash, and yellow bell pepper.
The soup is also rich with complementing herbs and spices - fresh ginger paste, garlic, bay leaf, and cayenne pepper.
Savory soups taste great with toasted croutons such as the garlic Parmesan croutons published by Kelly of Vixen's Kitchen.
TIP: Using a silicone mat when baking croutons can cut your clean up time in half.
Know someone who loves soups? Sharing is Caring! :-)