When the weather warms up, soup can feel like it should be off the menu – but we believe that soup season can last all year, and may even be best in spring! This week, we’re sharing 6 flexible soup-and-salad menus that celebrate seasonal ingredients while keeping home cooking unfussy. We’re relying on light, brothy soups with greens and herbs, silky vegetable purées, and bright seasonal salads packed with herbs that are as satisfying as they are colorful. By the end of this episode, you’ll: Rethink soup season with spring-ready recipes that feel both cozy and light Have go-to soup and salad pairings for easy, complete meals for weeknights or entertaining Feel more confident turning farmers' market finds (or freezer staples) into vibrant dinners Whether you’re cooking for one or hosting a dinner party, press play now to bring fresh, feel-good spring cooking to your table! *** Links: Spring tortellini soup with peas and asparagus by Amelia Rampe + Strawberry kale salad from our Substack Lemony Carrot + Cauliflower Soup by Melissa Clark + Collard Green Salad with Ginger and Spicy Seed Brittle by Claire Saffitz for Bon Appetit Somen noodle soup with mushrooms and greens by Sue L for NYT Cooking + Vietnamese chicken salad from Food & Wine Locro de Papas adapted from Anastacia Marx de Salcedo for Gourmet + Escarole salad with Horseradish and Capers by Ignacio Mattos for Bon Appetit Lentil tomato soup by Carolina Gelen + Alice Waters’ baked goat cheese with spring lettuce salad Stracciatella with Broccoli Rabe from Sunset Magazine + Little Gem Salad with Lemon Cream and Hazelnuts by Joshua McFadden, adapted by Michael Gradyon and Nikole Harriott for Bon Appetit Other mentions: Lee Bailey’s Soup Meals Springtime Minestrone from our Substack **** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here.