Cream of Parsley Soup
Brilliantly green and vibrantly flavored, this simple soup—garnished with fiery, fresh-grated horseradish—is a perfect first course for a Passover feast, or any early spring meal. Helen Rosner

As winter fades away, we find ourselves craving lighter, fresher flavors—but we’re not quite ready to give up on soup. Spring is the time to send hearty winter stews into hibernation, to say farewell to the root vegetables and grains that have been in heavy rotation, and in their place, embrace the bounty of fresh vegetables that are showing up at the market. From creamy purees to brothy braises to fresh bean potages, these spring soup recipes showcase the vibrant, delicate flavors of the season.

See the gallery of 14 Spring Soup Recipes »