Spring is the perfect time for brothy soups. Lighter than your winter stews but equally satisfying, these nourishing recipes brim with flavor and some of the season’s best ingredients. Grab a spoon, and prepare to be bowled over.
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This simple but stunning vegan soup starts with water, which lets each vegetable’s flavor shine through, including the grassiness of asparagus and the buttery qualities of baby yellow potatoes. Good olive oil, drizzled on top before serving, adds body and healthy omega fatty acids.
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The classic cure-all chicken noodle soup gets a Japanese makeover here with slices of miso-marinated chicken breast and hearty udon noodles in a steamy broth. Grated daikon radish and fresh ginger not only brighten the flavor—their subtle heat and pepperiness may even help clear congestion.
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A lighter take on Mexican pozole enlists shrimp instead of pork, which is a tender accompaniment to those soft, puffy corn kernels (or hominy) and blistered tomatoes. Our cacao-free version of mole enriches the basic broth with its own complex flavors, including the nutty-spicy blend of almonds and an ancho chile.
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The ultimate antidote for cool spring nights, this old-fashioned farmhouse soup with shredded lamb offers sustenance without the heft. Garden-fresh peas lend a lightness, while turnips (which contain good-for-you fiber) add a mildly sweet bite to the meaty broth.
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Paprika and cured ham lend smokiness to this rustic Mediterranean-style soup, and red bell pepper imparts color—and the benefit of vitamin C—to the lively clam broth. Make sure to have good Italian bread on hand—you’ll want to soak up every drop.
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Chicken, leeks, and carrots swim in a fragrant broth, but the star is the comforting matzo ball. Seltzer and baking powder are the keys to making airy spheres; their richness comes from chicken fat or, as Jewish bubbes call it, schmaltz.