Who says soups are just for the winter months? Try these lighter soups filled with spring vegetables for a nice alternative from the standard salad.

Spring chicken barley soup

Barley is not only a winter soup staple. It is also perfect for lighter spring soups like this recipe. Add chicken, asparagus, and peas for a light, but fulfilling spring dish.

Per serving: 265 calories, 6g fat, 28g carbohydrates, 24g protein, 7g, fat

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Garden fresh asparagus

This creamy soup can be served warm or chilled which is perfect for these some-days-are-chilly-some-days-are-toasty spring weather. Don't forget the curry and coconut milk for full flavor.

Per serving: 203 calories, 13g fat, 19g carbohydrates, 4g protein, 3g, fat

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Creamy watercress soup

Get the classic steakhouse flavor in this soup by starting with a base of beef broth and combining horseradish, watercress and blue cheese. You can easily make this vegetarian by switching out the beef broth for a vegetable one.

Per serving: 223 calories, 11g fat, 23g carbohydrates, 8g protein, 2g, fiber

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Chilly Dilly cucumber soup

This cold soup's secret ingredient is the fresh dill and chives added to both the broth and the yogurt. Make sure you refrigerate until chilled at least 3 hours or up to 3 days.

Per serving: 106 calories, 3g fat, 14g carbohydrates, 6g protein, 1g fiber

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Pea soup

Simple and elegant can easily go together when you have the right ingredients. This simple combination of onion, celery, garlic, peas and broth along with a handful of other touches is a great recipe to serve a large party. It easily serves 8.

Per serving: 131 calories, 3g fat, 18g carbohydrates, 7g protein, 6g fiber

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