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10 spring soup recipes you need to know

Tackle whatever spring weather brings with our vibrant soup recipes that will warm up cooler nights or welcome in brighter days with fresh flavours and ingredients. From refreshing, fragrant Asian-style broths to herb- and veg-packed bowls, these easy soups are sure to become new seasonal favourites.

Pea and lettuce soup with poached eggs
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Pea and lettuce soup with poached eggs

For a wallet-friendly, healthy lunch, try this fresh pea and lettuce soup. Cooking with lettuce is a great way to use it up, and the earthy flavour pairs well with sweet peas and fragrant mint. Topped with a poached egg, this simple soup makes a filling meal.

  1. Melt the butter with the oil in a large saucepan over a medium heat and add the shallots and garlic. Fry for 5-6 mins until tender but not brown. Stir in the lettuce and, when it has wilted, add the peas, stock and mint. Bring to the boil. Reduce the heat, season and simmer for 7-10 mins, until thickened slightly.
  2. Remove from the heat and blitz the soup with a stick blender. Season.
  3. Meanwhile, bring a large pan of water to a simmer. Make a whirlpool in the centre by stirring rapidly with the handle of a wooden spoon. Allow the swirl to almost subside, then crack the eggs directly into it. Poach for 3 mins over a low heat. Remove the eggs with a slotted spoon; set aside.
  4. Divide the soup between 4 bowls. Top each one with a poached egg and some dill leaves.

Tip: Use fresh stock or vegetable stock pots instead of cubes to make this soup gluten-free.

Freezing and defrosting guidelines (freeze without eggs)

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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  • Ingredients
  • 15g butter
  • 1 tbsp olive oil
3 Tesco Finest echalion shallots, finely sliced
  • 3 garlic cloves, finely sliced
  • 1 large round lettuce, leaves separated and roughly chopped
  • 400g frozen petits pois
  • 1 vegetable stock cube, made up with 900ml hot water
  • small handful fresh mint leaves
  • 4 eggs
  • small handful fresh dill, leaves picked