Early Spring Soup

This bright and zesty early spring soup is a soothing way to end a crisp, early spring day. You will feel your body blossoming as it kicks acid out and brings in healthy fats.

It also includes quinoa, one of my favorite carbs. Yep, there are comforting carbs that strengthen your gut, burn fat, and won’t spike blood sugar. To uncover more fiber-rich, slow-burning carbs, please check out my favorite carbs blog post.

This early spring soup recipe will quickly become a family favorite, so I would double or even triple this recipe so you can have leftovers.

Early Spring Soup Recipe

Ingredients: (Serves 4)

• 8 cups vegetable broth (make sure it’s yeast and sugar-free) or water
• 2 cups of quinoa
• 2 cans of garbanzo beans
• 1 heaping tsp. Of chipotle seasoning (or any Mexican spice)
• 2 Hass avocados, diced
• 1 summer squash, chopped
• 1 zucchini, chopped
• 1 small handful cilantro, chopped
• 2 green onions, chopped
• Sea salt (Celtic Grey, Himalayan, or Redmond Real Salt)
• Black pepper to taste
• Lime wedges for garnish
• Optional: Dash of cayenne pepper

How to Make Early Spring Soup

1. Cook quinoa by combining 4 cups of water (or vegetable broth) with 2 cups of quinoa in a pot over high heat (or rice cooker).
2. When the water comes to a boil, cover the pot and turn the heat down to the lowest setting for 30 minutes.
3. Add the cooked quinoa, garbanzo beans, and chipotle spice and heat through for 10 minutes.
4. Add zucchini and squash and cook for 5 more minutes.
5. Ladle into bowls and top with cilantro, green onions, avocado, and a lime wedge.
6. Warm your body and soothe your soul.

Early Spring Soup Ingredient Benefits

Every ingredient in this early spring soup was chosen with gut health, energy, and detox in mind. Here’s why it works:

• Quinoa – A fiber-rich, gluten-free grain that fuels your body with slow-burning energy. Unlike processed carbs, quinoa helps balance blood sugar and keeps you full longer.

• Garbanzo Beans – Packed with plant-based protein and fiber, chickpeas support digestion and make this early spring soup hearty and satisfying.

• Avocado – Rich in healthy fats, avocados provide brain fuel and anti-inflammatory benefits while giving the soup its creamy, nourishing finish.

• Zucchini & Squash – Hydrating, alkaline vegetables that help flush toxins and keep your body light as you transition into spring.

• Lime & Cilantro – Bursting with vitamin C and antioxidants, lime boosts immunity while cilantro helps detoxify heavy metals from the body.

Together, these nutrient-dense ingredients make this early spring soup both delicious and healing — comfort food that truly loves you back.

Why Early Spring Soup Boosts Gut Health & Energy

After a long winter of heavier foods, your body craves lighter, hydrating, and alkalizing meals. That’s why this early spring soup is the perfect seasonal reset. The combination of quinoa, garbanzo beans, fresh veggies, and avocado balances protein, fiber, and healthy fats to stabilize energy levels and improve digestion.

Unlike traditional soups that may be cream-heavy or overly salty, this early spring soup is naturally anti-inflammatory and gut-friendly. The zesty lime and fresh herbs add brightness, while alkaline vegetables like zucchini and squash help your body transition smoothly into warmer weather.

This isn’t just a recipe — it’s a way to gently cleanse, restore, and energize your body while giving your family a meal they’ll love. That’s why this early spring soup will quickly become a seasonal staple in your kitchen.

This early spring soup is proof that seasonal eating can be both healing and delicious.