Super-simple spring soups

Loaded with fresh seasonal flavors, these toss-together bowls of bliss are sure to warm hearts and bring smiles

Chicken and Veggie

With boxed chicken stock and rotisserie chicken, this soup preps in just 15 minutes. To make: In pot, heat 1 Tbs. oil over medium heat; add 1 small sliced leek. Cook 2 min. Add 1 qt. chicken stock, 1 cup sliced carrots and 1 cup broccoli florets; cook until just tender, 8–10 min. Add 1 cup chopped rotisserie chicken. Cook until hot. Season to taste. Top with dill.

Minty Pea

We transformed this classic flavor combo into one creamy bowl of yum. To make: In pot, heat 1 Tbs. oil over medium heat; add 1 chopped onion. Cook until soft, 5 min. Add 4 cups peas and 1 qt. vegetable stock. Cook until peas are tender, 5 min. Puree pea mixture, 1 cup baby spinach, 1⁄2 cup mint leaves and 2 Tbs. lemon juice. If desired, garnish with pea shoots and peas.

Carrot-Ginger

A splash of lime juice adds zing to this vibrant soup. To make: In pot, heat 1 Tbs. oil over medium heat; add 1 chopped shallot and 1 Tbs. chopped peeled ginger. Cook 5 min. Add 2 lbs. carrots (sliced) and 1 qt. vegetable stock. Cook until tender, 15 min. Puree with 1 Tbs. lime juice; top with sour cream, croutons and fresh herbs.