Simmer

Though undoubtedly Indian influenced (it bears a passing resemblance to the traditional East Indian mulligatawny soup), this is actually an adaptation of a classic curried chicken stew recipe from the American South.

This classic stew, menestra de verduras, has many regional variations, and can be made with different vegetables according to season. Constant ingredients include potatoes, carrots, and green peas; artichokes are the most characteristic. Fresh artichokes are called for in traditional recipes, but using the canned variety simplifies the process.

Arborio rice, the same rice used in risotto, makes a comforting base for a spring soup, perfect for drizzly spring evenings.

For some years, my family has belonged to a community-supported farm. In late spring, there is a plethora of greens of all kinds—Asian greens, spinach, and lettuce. At some point there seems to be more than can be used in a week, even by my veggie-loving family. That’s when I turn to this recipe—it has become an annual tradition! Make sure all greens are very well washed.

This dairy-free “cream” soup, enhanced with any of the garnishes recommended, makes a hearty (but not heavy) introduction for a spring meal.

Cream of Wheat, or farina, is the secret to the smooth, thick texture of this soup.

If you like broccoli, you’ll love this nourishing bowl of comfort.

Lots of fresh parsley and a touch of cream cheese give this soup its special character. Serve with crusty French or Italian bread.

Cashew butter makes an offbeat, rich-tasting soup base. This luscious soup is good hot or at room temperature.

If you’re looking for a mild, soothing soup for a rainy spring evening, here’s a pleasant choice.

Here’s a lively soup that comes together quickly. Serve with a big Greek-style salad and a fresh flatbread for a light yet satisfying meal.

I recommend steaming the green beans separately, and adding them once the asparagus is tender-crisp. The result is a satisfying Asian-flavored stew with the green vegetables all done just right.

This light soup of lettuce, cucumber, and fresh spring peas was quite common in nineteenth-century America. Potage maigre translates loosely as “fast day” soup, traditionally made for Lent. Versions of it appear in old Creole cookbooks.

You’ll love making and serving this earthy medley of colors, textures, and flavors on a rainy spring evening.

Nutty-tasting Japanese soba (buckwheat noodles) add an offbeat touch to this soup. Look for them in natural food stores or Asian groceries.

This soup is very warming, and more filling than more common, very brothy miso soups.

Brimming with fresh produce in a light, mildly seasoned broth, this is just the soup to serve as an introduction to a festive spring meal such as Easter dinner or the Passover seder.

This Asian soup is brimming with invigorating flavors and textures. I love it as a change of pace in the winter from thick soups and stews. It’s still every bit as warming. Despite the length of the ingredient list, this is a quick soup—you’ll be eating in about half an hour.

With Thai ingredients available at most natural food stores and well-stocked supermarkets, it has become easy to enjoy the delightful flavors of this cuisine at home. Use your discretion with the red or green curry paste; a little will give a hint of heat, but if you want a spicier stew, you can step it up from there.

This soup features a slew of compatible ingredients made even more companionable in a mildly curried broth.