Vegetable Soups
2. Roasted Cauliflower Soup
Cauliflowers are sun-loving vegetables that grow in spring and fall. Downshiftology uses the tasty crop in the best way to make this creamy spring vegetable soup we can’t get enough of. Extra easy and blender friendly—you’ll be enjoying this soup in no time.
Ingredients
1 large cauliflower head
1 white or yellow onion
3–4 cloves garlic
2 tablespoons avocado oil (or olive oil)
1 teaspoon cumin
½ teaspoon coriander
4 cups vegetable broth
Salt and pepper to taste
Garnish
Roasted cauliflower florets
Toasted almond slices
Thyme
3. Five-Ingredient Vegan Chilli
A chili recipe that is healthy, vegan, and only calls for five ingredients? Sign us up. Save this spring vegetable recipe by Sweet Simple Vegan for days when you need a quick and satisfying weeknight dinner. While the recipe does have a few veggies in its base, you can definitely add in more for extra nutritional value.
Ingredients
1 yellow onion
1 bell pepper
4 cans fire-roasted tomatoes
3 cans tri-blend beans
2 tablespoons chili powder
Salt and pepper to taste
Oil for cooking
Topping options
Vegan cheese
Cilantro
Green onions
Vegan sour cream
Vegetable Salads
4. Green Bean Salad
The green bean salad recipe by Carlsbad Cravings is a feast for the eyes. Healthy, tasty, and colorful, this spring vegetable salad incorporates many seasonal favorites in a great way. The combination of textures with earthy and tangy tones makes this dish divine.
Ingredients
4 beets
2 pounds fresh green beans
2 cups cherry tomatoes
¼ cup minced red onions (or shallots)
½ cup craisins
3 cups baby arugula
1 ½ cup fresh mozzarella balls
½ cup toasted pine nuts
Dressing
¼ cup extra virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons lemon juice
1 teaspoon lemon zest
1 teaspoon Dijon mustard
1 teaspoon honey
2 tablespoons fresh minced basil
½ teaspoon salt
½ teaspoon pepper
½ teaspoon garlic powder
5. Kale Taco Salad
Equal parts healthy and delish, What’s Gaby Cooking is the author of this spring vegetable recipe. The salad calls for kale, avocados, and a cilantro vinaigrette—we’re drooling just thinking about the combination of these spring green vegetables.
Ingredients
2 heads curly kale
1 cup cherry tomatoes
½ cup grated cheddar cheese
½ cup red onion
½ jalapeño
2 ears of corn
2 avocados
3 green onions
1 cup black beans
Cilantro leaves
Cilantro Vinaigrette
1 shallot
2 cups tightly packed cilantro leaves
1 clove garlic
½ teaspoon red pepper flakes
½ cup olive oil
2 tablespoons red wine vinegar
1 teaspoon salt
Spring vegetable entrées
6. Spring Vegetable Quiche
Nothing tastes more like spring than a spring vegetable quiche. This crispy concoction of eggy goodness from Tastemade features many California favorite ingredients. Ready to make your next spring vegetable dish?
Ingredients
2 cups flour
½ teaspoon baking powder
1 ½ teaspoon ground black pepper
1 cup butter
2 tablespoons cold water
Pinch of sugar
Quiche filling
5 eggs
½ cup half-and-half
1 cup leeks (white part only)
½ cup frozen peas
1 bunch white beech mushrooms
5 stalks asparagus
Olive oil
Salt and pepper
7. Chipotle Sweet Potato Noodles with Black Beans
Californian and Mexican cuisine have an inseparable bond that has blessed us with many iconic food creations throughout the years. This spring vegetable recipe by Detoxinista tastes like a guilty pleasure, but is actually packed with plenty of protein.
Ingredients
4 tablespoons olive oil
3 medium-sized sweet potatoes
3 cups corn kernels
1 red bell pepper
1 jalapeño
1 garlic clove
2 cans chipotle peppers in adobo
1 tablespoon honey
1 can black beans
½ cup chopped cilantro
Juice of 2 limes
¾ cup pumpkin seeds
1 teaspoon smoked paprika
1 avocado
½ cup feta or cotija cheese
Salt and pepper to taste
8. Eggplant Parmesan