11 Soups You Should Definitely Make This Spring

As winter fades away, we find ourselves craving lighter, fresher flavors—but we're not quite ready to give up on soup. We're embracing the bounty of fresh seasonal vegetables and we've got you covered with everything from cold soba to green minestrone and cream of fennel soup. (Ryan Liebe/)
The fresh flavor of spring peas joins leeks, parsley, mint, and basil in a vibrant soup that’s excellent served war or chilled. Get the recipe for <a href="https://www.saveur.com/spring-pea-soup-with-leeks-and-herbs-recipe/">Spring Pea Soup with Leeks and Herbs</a> (Thomas Payne/)
The chef of Lucky Leek in Berlin, Germany, Josita Hartanto makes her minestrone with hearty kohlrabi and briny green olives. The soup is brightened by a fresh pesto, which is stirred in just before serving. Get the recipe for <a href="https://www.saveur.com/green-minestrone-with-kohlrabi-olives-spinach-pesto/">Green Minestrone with Kohlrabi, Olives, and Spinach Pesto</a> (Matt Taylor-Gross/)
For this deconstructed noodle soup, dip cold noodles into the hot broth, then slurp them quickly—the technique preserves the integrity of the tender, fresh noodles. Get the recipe for <a href="http://www.saveur.com/cold-soba-noodles-mushroom-leek-broth-recipe">Cold Soba with Mushroom and Leek Seiro Broth</a> (Dylan + Jeni/)
Brilliantly green and vibrantly flavored, this simple parsley soup--garnished with fiery fresh-grated horseradish--is the perfect first course for a Passover seder feast. Get the recipe for <a href="http://www.saveur.com/article/Recipes/Cream-of-Parsley-Soup">Cream of Parsley Soup with Fresh Horseradish</a> (Matt Taylor-Gross/)
This creamy, rich soup is a favorite in Mexico City. In summer it's usually chilled like a vichyssoise, but it's also served hot, especially in the cooler months. Get the recipe for <a href="https://www.saveur.com/article/Recipes/Mexico-Potato-Leek-Soup">Chilled Mexican Potato and Leek Soup (Sopa de Poro y Papa)</a> (Joseph De Leo/)
Chervil stems are used to enrich the broth in this simple herb soup. Get the recipe for <a href="https://www.saveur.com/article/recipes/kerbelsuppe-cream-of-chervil-soup/">Cream of Chervil Soup (Kerbelsuppe)</a> (Ingalls Photography/)
Packed with green lentils, wheat berries, and black-eyed peas, this filling, tangy soup is brightened with handfuls of fresh parsley and mint. Get the recipe for <a href="http://www.saveur.com/yogurt-chickepa-soup-ayran-asi-recipe">Chilled Yogurt and Chickpea Soup</a> (Cem Talu/)
This spiced vegetable soup is made with <em>reshteh</em>, Iranian noodles. Get the recipe for <a href="http://www.saveur.com/article/Recipes/Ash-e-Reshteh-1000089833">Iranian Noodle Soup (Ash-e Reshteh)</a> (Joseph De Leo/)
This tangy chilled soup is topped with charred scallions. Get the recipe for <a href="https://www.saveur.com/article/recipes/spinach-chive-and-yogurt-soup-with-grilled-scallions/">Spinach, Chive, and Yogurt Soup with Grilled Scallions </a> (Romulo Yanes/)
In this traditional Lucchese soup, vegetables and beans are slow-cooked until little to no bite remains, making it a rustic, comforting dish. Be sure to give any tougher vegetables all the time they need to scompare, or disappear. The quantities are flexible, so use whatever you have on hand. Get the recipe for <a href="http://www.saveur.com/italian-bean-vegetable-soup-recipe">Italian Bean and Vegetable Soup</a> (Ryan Liebe/)
This rich, smooth soup balances the gentle flavor of fennel with spices and a bracing addition of Pernod. Get the recipe for <a href="https://www.saveur.com/article/recipes/cream-of-fennel-soup/">Cream of Fennel Soup</a> (Vanessa Rees/)