Spring is here — and that means it is time to swap out heavy winter stews for something lighter, brighter, and bursting with fresh flavor. These 10 spring soup recipes are everything you need to welcome the new season: simple to make, delicious to eat, and absolutely perfect for the whole family. Whether you are in the mood for a creamy blended bowl or a chunky minestrone loaded with veggies, there is something here for everyone — including the pickiest little eaters at the table.

If you loved our popular 30-Minute Family Dinner recipes, you are going to fall head over heels for these soups. They are just as easy, just as satisfying, and even more fun to make together as a family. Ready to ladle up some springtime magic? Let us get started.

What Is Spring Soup?

Ever heard someone say “soup is just soup” and felt personally offended? Spring soup is a whole different experience. It is lighter, fresher, and packed with the season’s best vegetables — think bright green peas, tender asparagus, sweet carrots, and fragrant herbs.

The famous saying goes, “the way to a man’s heart is through his stomach” — and the way to everyone’s heart in spring is through a warm, colorful bowl of soup. These are not your heavy, wintery soups. They are vibrant, quick, and joyful. Give them a try and your family will thank you.

Why You’ll Love These Spring Soup Recipes

They’re Loaded With Seasonal Goodness

Spring produce is at its absolute peak right now — sweeter, more nutritious, and more affordable than ever. These soups put those gorgeous ingredients front and center, giving your family the best flavors the season has to offer.

Budget-Friendly and Family-Approved

Making soup at home is one of the most cost-effective meals you can prepare. A big pot feeds the whole family for a fraction of restaurant prices — and leftovers taste even better the next day.

Ready in 30 Minutes or Less

We know life gets busy. Most of these recipes are on the table in under 30 minutes with minimal prep. No complicated techniques, no hard-to-find ingredients — just real, wholesome food that everyone will love. Just like our fan-favorite One-Pan Weeknight Meals, these soups make your weeknights a whole lot easier.

Top Tips for Perfect Spring Soups

Use Fresh Herbs Generously

Spring herbs like mint, basil, parsley, and dill are at their most flavorful right now. Add them at the end of cooking or just before serving to preserve their bright color and aroma.

Don’t Overcook Your Vegetables

Spring vegetables are delicate. Overcooked peas turn dull and mushy. Cook them just until tender and bright — usually just 5 to 7 minutes — to preserve their color and nutrients.

Season in Layers

Season your soup at multiple stages — when sauteing aromatics, after adding broth, and again just before serving. This builds deep, complex flavor rather than a flat, one-note broth.

Blend Safely

When blending hot soups in a regular blender, never fill it more than halfway. Always hold the lid down firmly with a folded kitchen towel to prevent steam-caused splatter accidents. An immersion blender is safer and much easier.

Make It Your Own

These recipes are flexible. Swap vegetables based on what is in your fridge or on sale. Green beans can replace peas; sweet potatoes can substitute for carrots. Soup is a forgiving, creative dish — enjoy the process.

Storing and Reheating Tips

Refrigerator Storage

Most of these spring soups store beautifully in an airtight container in the refrigerator for 3 to 4 days. The flavors often deepen overnight, making leftovers a real treat.

Freezer Storage

Most of these soups freeze well, except those with cream or dairy — add the cream fresh when reheating. Freeze in individual portions in freezer-safe bags or containers for up to 3 months. Label with the date and recipe name.

Reheating

Reheat gently in a pot over medium-low heat, stirring occasionally. Add a splash of broth or water if the soup has thickened. Avoid rapid boiling when reheating creamy soups, as this can cause the texture to change.

Common Mistakes to Avoid When Making Spring Soups

• Skipping the saute step: Taking time to soften your onions and aromatics before adding liquid builds essential flavor depth.
• Adding salt only at the end: Season throughout the cooking process for a well-balanced, flavorful soup.
• Overblending hot soup in a full blender: This can cause dangerous steam. Always blend in small batches with the lid held firmly.
• Using old or wilted herbs: Spring soups rely on fresh, vibrant herbs. Wilted herbs make a dull, flat soup.
• Cooking pasta in soup too early: If your soup contains pasta, add it in the last 8 to 10 minutes to prevent it from becoming mushy.
• Not tasting as you go: Taste and adjust seasoning at every step — this is the secret of every great cook.

The 10 Spring Soup Recipes

Recipe 1: Spring Pea and Mint Soup

Bright, velvety, and full of garden-fresh flavor. This soup is a springtime classic that kids love.

Quick Overview

Prep: 10 minutes | Cook: 15 minutes | Total: 25 minutes | Servings: 4

This recipe is incredibly easy to make with simple, wholesome ingredients. Perfect for a weeknight dinner or a weekend family lunch. The blended texture is silky smooth, the color is a stunning vibrant green, and the mint adds a refreshing lift that makes every spoonful feel like spring.

Key Ingredients for Spring Pea and Mint Soup

• 4 cups fresh or frozen green peas
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 cups vegetable broth (low sodium)
• 1/4 cup fresh mint leaves
• 2 tablespoons olive oil
• 1/2 cup Greek yogurt (for topping)
• Salt and pepper to taste
• 1 teaspoon lemon juice

Step-by-Step Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and cook for 5 minutes until softened.
2. Add garlic and cook for 1 more minute, stirring constantly.
3. Pour in the vegetable broth and bring to a gentle boil. Add the peas.
4. Simmer for 5 to 7 minutes until peas are tender but still bright green.
5. Remove from heat. Add fresh mint and lemon juice.
6. Use an immersion blender or regular blender in batches to blend until smooth.
7. Season with salt and pepper. Serve hot or chilled, topped with a swirl of Greek yogurt and a few mint leaves.

What to Serve Spring Pea and Mint Soup With

• A slice of warm crusty sourdough or dinner rolls for dipping
• A simple green salad with lemon vinaigrette
• Grilled flatbread or pita
• A glass of chilled fresh lemonade or mint water for the kids

Nutrition Information (Per Serving – Approximate)

Nutrient	Amount
Calories	180 kcal
Protein	9g
Carbohydrates	24g
Fat	6g
Fiber	7g
Vitamin C	45% DV

Recipe 2: Creamy Asparagus Soup

Silky and comforting — this asparagus soup is a spring dinner table hero that comes together in under 30 minutes.

Quick Overview

Prep: 10 minutes | Cook: 20 minutes | Total: 30 minutes | Servings: 4

Asparagus season is short and sweet, and this soup is the perfect way to make the most of it. The leeks add a gentle sweetness, the cream makes it indulgent yet light, and the lemon zest on top ties everything together beautifully.

Key Ingredients for Creamy Asparagus Soup

• 1 lb fresh asparagus, woody ends trimmed
• 1 medium leek, white and light green parts sliced
• 3 cups vegetable or chicken broth
• 1/2 cup heavy cream or coconut cream
• 2 tablespoons butter
• 2 cloves garlic, minced
• Salt and white pepper to taste
• Lemon zest for garnish
• Croutons for topping

Step-by-Step Instructions

1. Cut asparagus into 1-inch pieces, reserving the tips for garnish.
2. Melt butter in a pot over medium heat. Saute leek and garlic for 4 to 5 minutes.
3. Add asparagus pieces (not the tips) and broth. Bring to a boil.
4. Reduce heat and simmer for 12 to 15 minutes until asparagus is very tender.
5. Blend the soup until silky smooth using a blender.
6. Stir in cream and season with salt and white pepper.
7. Quickly blanch the reserved asparagus tips in boiling water for 2 minutes.
8. Ladle soup into bowls and top with asparagus tips, lemon zest, and croutons.

What to Serve Creamy Asparagus Soup With

• Warm whole grain bread or garlic toast
• A light cucumber and tomato salad
• Sparkling water with lemon for the kids

Nutrition Information (Per Serving – Approximate)

Nutrient	Amount
Calories	210 kcal
Protein	7g
Carbohydrates	18g
Fat	13g
Fiber	5g
Vitamin K	70% DV

Recipe 3: Spring Vegetable Minestrone

A hearty, colorful Italian-style soup loaded with spring veggies — perfect for the whole family.

Quick Overview

Prep: 15 minutes | Cook: 30 minutes | Total: 45 minutes | Servings: 6

This is the ultimate clean-out-the-fridge soup. Toss in whatever spring vegetables you have on hand, add some pasta and a good broth, and you have a deeply satisfying meal that tastes like it took all day.

Key Ingredients for Spring Vegetable Minestrone

• 1 cup small pasta (ditalini or elbow)
• 1 zucchini, diced
• 1 cup fresh peas
• 1 cup green beans, trimmed and cut
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Fresh basil and Parmesan for topping

Step-by-Step Instructions

1. Heat olive oil in a large pot. Add onion, carrots, and celery. Cook for 6 to 7 minutes.
2. Add garlic and Italian seasoning, stir for 1 minute.
3. Pour in diced tomatoes and broth. Bring to a boil.
4. Add green beans and zucchini. Simmer for 10 minutes.
5. Add pasta and cook according to package instructions (usually 8 to 10 minutes).
6. In the last 3 minutes, stir in fresh peas.
7. Season with salt and pepper. Serve hot topped with fresh basil and Parmesan.

What to Serve Spring Vegetable Minestrone With

• Thick slices of Italian bread
• A classic Caesar salad
• Fresh fruit juice for the kids

Nutrition Information (Per Serving – Approximate)

Nutrient	Amount
Calories	230 kcal
Protein	8g
Carbohydrates	38g
Fat	6g
Fiber	8g
Vitamin A	60% DV

Recipe 4: Lemon Chicken and Orzo Soup

Bright, zesty, and soul-warming — a spring twist on classic chicken soup that kids absolutely adore.

Quick Overview

Prep: 10 minutes | Cook: 30 minutes | Total: 40 minutes | Servings: 6

This soup is the upgrade your classic chicken noodle soup never knew it needed. The lemon adds a sunshine-bright flavor that makes the whole bowl feel fresh and springlike, while the orzo gives it a satisfying, hearty body.

Key Ingredients for Lemon Chicken and Orzo Soup

• 2 boneless chicken breasts
• 1 cup orzo pasta
• 1 lemon (juice and zest)
• 4 cups chicken broth (low sodium)
• 2 cups water
• 1 onion, diced
• 3 cloves garlic, minced
• 2 carrots, diced
• 1 celery stalk, diced
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Step-by-Step Instructions

1. Heat olive oil in a large pot. Saute onion, carrots, and celery for 5 minutes.
2. Add garlic and thyme, stir for 1 minute.
3. Add whole chicken breasts, broth, and water. Bring to a boil.
4. Reduce heat and simmer for 18 to 20 minutes until chicken is cooked through.
5. Remove chicken, shred with two forks, and return to the pot.
6. Add orzo and cook for 8 minutes until tender.
7. Stir in lemon juice and zest. Season with salt and pepper.
8. Serve garnished with fresh parsley.

What to Serve Lemon Chicken and Orzo Soup With

• Warm pita bread or dinner rolls
• A simple Greek salad
• Lemon water or fresh apple juice for the kids

Nutrition Information (Per Serving – Approximate)

Nutrient	Amount
Calories	260 kcal
Protein	22g
Carbohydrates	28g
Fat	7g
Fiber	2g
Vitamin C	20% DV

Recipe 5: Spring Leek and Potato Soup

Velvety, filling, and utterly comforting — a family classic with a fresh spring twist.

Quick Overview

Prep: 10 minutes | Cook: 25 minutes | Total: 35 minutes | Servings: 4

There is something deeply comforting about a bowl of leek and potato soup. It is creamy without being heavy, filling without being overwhelming, and the leeks add a delicate onion flavor that feels perfectly suited to spring.

Key Ingredients for Spring Leek and Potato Soup

• 3 large leeks, cleaned and sliced
• 3 medium Yukon Gold potatoes, peeled and diced
• 4 cups vegetable broth
• 1 cup milk or oat milk
• 2 tablespoons butter
• 2 cloves garlic, minced
• Salt and white pepper to taste
• Fresh chives for garnish
• Sour cream or Greek yogurt for topping

Step-by-Step Instructions

1. Melt butter in a pot over medium heat. Add leeks and cook until softened, about 7 minutes.
2. Add garlic and stir for 1 minute.
3. Add potatoes and broth. Bring to a boil then simmer for 15 to 18 minutes until potatoes are fork-tender.
4. Blend the soup until creamy and smooth.
5. Stir in milk and warm gently. Do not boil after adding milk.
6. Season with salt and white pepper.
7. Serve topped with a dollop of sour cream and snipped fresh chives.

What to Serve Spring Leek and Potato Soup With

• Warm buttered bread or scones
• A simple mixed greens salad
• Hot apple cider or herbal tea for the family

Nutrition Information (Per Serving – Approximate)

Nutrient	Amount
Calories	195 kcal
Protein	5g
Carbohydrates	32g
Fat	6g
Fiber	4g
Potassium	18% DV

Recipe 6: Fresh Tomato Basil Soup

Garden-fresh, rich, and aromatic — a soup so good it will make your kitchen smell absolutely wonderful.

Quick Overview

Prep: 10 minutes | Cook: 30 minutes | Total: 40 minutes | Servings: 4

Roasting the tomatoes first is the secret step that takes this soup from good to extraordinary. The oven caramelizes the natural sugars and deepens the flavor in a way that no amount of canned tomatoes can replicate. If you have never tried roasted tomato soup, this is going to be a revelation.

Key Ingredients for Fresh Tomato Basil Soup

• 2 lbs fresh ripe tomatoes, halved
• 1 cup canned crushed tomatoes
• 1 onion, chopped
• 4 cloves garlic, minced
• 1/2 cup fresh basil leaves
• 3 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon sugar
• Salt and pepper to taste
• Heavy cream or coconut cream for drizzling

Step-by-Step Instructions

1. Preheat oven to 400 degrees F (200 degrees C). Place fresh tomato halves on a baking sheet, drizzle with olive oil, and roast for 20 minutes.
2. Meanwhile, heat remaining olive oil in a pot. Saute onion for 5 minutes then add garlic.
3. Add roasted tomatoes, crushed tomatoes, and broth to the pot. Simmer for 10 minutes.
4. Add fresh basil and blend the soup until smooth.
5. Stir in sugar to balance acidity. Season with salt and pepper.
6. Serve with a drizzle of cream and extra basil leaves on top.

What to Serve Fresh Tomato Basil Soup With

• Grilled cheese sandwiches (a classic pairing kids love)
• Garlic bread or focaccia
• Fresh apple juice or a cold glass of milk for the kids

Nutrition Information (Per Serving – Approximate)

Nutrient	Amount
Calories	160 kcal
Protein	4g
Carbohydrates	22g
Fat	7g
Fiber	5g
Lycopene	High

Recipe 7: Spring Spinach and White Bean Soup

Protein-packed, hearty, and incredibly simple — a weeknight lifesaver that is on the table in 20 minutes.

Quick Overview

Prep: 5 minutes | Cook: 15 minutes | Total: 20 minutes | Servings: 4

This soup is proof that simple ingredients can produce spectacular results. White beans make it filling and creamy without any added dairy, and a Parmesan rind simmering in the broth gives the whole pot an incredible depth of savory flavor.

Key Ingredients for Spring Spinach and White Bean Soup

• 2 cans (15 oz each) white beans, drained and rinsed
• 4 cups baby spinach
• 4 cups chicken or vegetable broth
• 1 can (14 oz) diced tomatoes
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• 1/4 teaspoon red pepper flakes (optional, for adults)
• Salt and pepper to taste
• Parmesan rind (adds amazing flavor, remove before serving)

Step-by-Step Instructions

1. Heat olive oil in a pot over medium heat. Add garlic and cook for 2 minutes.
2. Add diced tomatoes, Italian seasoning, and red pepper flakes if using. Cook for 3 minutes.
3. Add broth, white beans, and Parmesan rind. Bring to a boil.
4. Reduce heat and simmer for 8 minutes.
5. Remove Parmesan rind. Stir in spinach and cook for 2 minutes until wilted.
6. Season with salt and pepper. Serve immediately, topped with grated Parmesan.

What to Serve Spring Spinach and White Bean Soup With

• Crusty Italian bread for dipping
• A simple arugula salad with olive oil
• Sparkling water with cucumber for the family

Nutrition Information (Per Serving – Approximate)

Nutrient	Amount
Calories	240 kcal
Protein	14g
Carbohydrates	34g
Fat	6g
Fiber	10g
Iron	25% DV

Recipe 8: Carrot Ginger Spring Soup

Sweet, warming, and immunity-boosting — kids love the slightly sweet flavor of this gorgeous orange soup.

Quick Overview

Prep: 10 minutes | Cook: 25 minutes | Total: 35 minutes | Servings: 4

The combination of sweet carrots, warming ginger, creamy coconut milk, and a bright splash of orange juice creates a soup that is both exotic and deeply comforting. The color alone will make everyone at the table excited to dig in.

Key Ingredients for Carrot Ginger Spring Soup

• 1.5 lbs carrots, peeled and chopped
• 1 inch fresh ginger, grated
• 1 onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• Juice of 1 orange
• Salt and pepper to taste
• Toasted pumpkin seeds and yogurt for topping

Step-by-Step Instructions

1. Heat olive oil in a large pot. Add onion and cook for 5 minutes.
2. Add ginger, garlic, and cumin. Cook for 2 minutes, stirring constantly.
3. Add carrots and vegetable broth. Bring to a boil.
4. Reduce heat and simmer for 18 to 20 minutes until carrots are very soft.
5. Blend until completely smooth.
6. Stir in coconut milk and orange juice. Warm gently.
7. Season with salt and pepper. Serve topped with toasted pumpkin seeds and a swirl of yogurt.

What to Serve Carrot Ginger Spring Soup With

• Warm naan bread or flatbread
• A light cucumber raita
• Freshly squeezed orange juice for the kids

Nutrition Information (Per Serving – Approximate)

Nutrient	Amount
Calories	220 kcal
Protein	4g
Carbohydrates	28g
Fat	11g
Fiber	6g
Beta-Carotene	Excellent Source

Recipe 9: Spring Broccoli Cheddar Soup

Rich, cheesy, and irresistibly delicious — if there is one soup that makes kids beg for seconds, it is this one.

Quick Overview

Prep: 10 minutes | Cook: 25 minutes | Total: 35 minutes | Servings: 4

Broccoli Cheddar soup is one of those recipes that makes everyone happy — the kids love the cheesy richness, the adults love that it is packed with nutritious broccoli, and everyone loves how satisfying and warming it is. This homemade version beats any restaurant version hands down.

Key Ingredients for Spring Broccoli Cheddar Soup

• 4 cups broccoli florets
• 1.5 cups sharp cheddar cheese, shredded
• 1 medium onion, diced
• 3 cloves garlic, minced
• 3 cups vegetable or chicken broth
• 1 cup milk
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1/2 teaspoon mustard powder
• Salt and pepper to taste
• Extra cheddar for topping

Step-by-Step Instructions

1. Melt butter in a pot over medium heat. Add onion and cook for 5 minutes.
2. Add garlic and mustard powder, stir for 1 minute.
3. Sprinkle flour over the mixture and stir constantly for 2 minutes to make a roux.
4. Slowly whisk in broth and milk to avoid lumps.
5. Add broccoli and bring to a simmer. Cook for 12 to 15 minutes until broccoli is very tender.
6. Use a potato masher or immersion blender to partially blend — leave some texture.
7. Remove from heat and stir in cheddar cheese until melted and creamy.
8. Season with salt and pepper. Serve topped with extra shredded cheddar.

What to Serve Spring Broccoli Cheddar Soup With

• Soft pretzel rolls or sourdough bread bowls
• Apple slices and crackers for the kids
• A simple coleslaw on the side

Nutrition Information (Per Serving – Approximate)

Nutrient	Amount
Calories	310 kcal
Protein	16g
Carbohydrates	20g
Fat	19g
Fiber	4g
Calcium	35% DV

Recipe 10: Spring Zucchini and Herb Soup

Light, green, and garden-fresh — this effortless blended soup is like spring captured in a bowl.

Quick Overview

Prep: 10 minutes | Cook: 15 minutes | Total: 25 minutes | Servings: 4

This is the soup you make when you want something light, nourishing, and ready in under 30 minutes. The zucchini blends into an incredibly silky base, and the fresh dill and parsley give it a herby brightness that makes it taste far more complex than the short ingredient list would suggest.

Key Ingredients for Spring Zucchini and Herb Soup

• 3 medium zucchini, roughly chopped
• 1 leek or onion, sliced
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 1/4 cup fresh parsley
• 2 tablespoons fresh dill
• 2 tablespoons olive oil
• Juice of 1/2 lemon
• Salt and pepper to taste
• Toasted pine nuts and extra herbs for topping

Step-by-Step Instructions

1. Heat olive oil in a pot. Add leek and cook for 5 minutes until soft.
2. Add garlic and stir for 1 minute.
3. Add zucchini and broth. Bring to a boil, then simmer for 10 minutes.
4. Add fresh parsley and dill.
5. Blend until very smooth and vibrant green.
6. Stir in lemon juice and season with salt and pepper.
7. Serve warm or chilled, topped with toasted pine nuts and fresh herbs.

What to Serve Spring Zucchini and Herb Soup With

• Toasted sourdough with cream cheese
• A light quinoa salad
• Chilled herbal lemonade for the whole family

Nutrition Information (Per Serving – Approximate)

Nutrient	Amount
Calories	130 kcal
Protein	4g
Carbohydrates	14g
Fat	7g
Fiber	3g
Vitamin C	35% DV

Frequently Asked Questions

Can I make spring soups ahead of time?

Absolutely. Most spring soups taste even better the next day as the flavors have time to meld. Store in an airtight container in the fridge for up to 4 days. For best results with creamy soups, store without the cream and add it fresh when reheating.

Are these spring soup recipes kid-friendly?

Yes. All 10 recipes in this post have been crafted with family and kids in mind. The flavors are gentle, the textures are approachable, and the recipes are free from any spicy or adult-only ingredients. For older kids, you can always add a little more seasoning.

Can I make these soups vegetarian or vegan?

Most of these soups are already vegetarian. To make any of them vegan, simply swap butter for olive oil, use coconut cream or oat milk instead of dairy cream, and ensure your broth is plant-based. Skip the Parmesan or use a vegan alternative.

What vegetables are best for spring soups?

Spring’s best soup vegetables include fresh peas, asparagus, leeks, zucchini, spinach, spring onions, baby carrots, broccoli, and fresh herbs like mint, basil, parsley, and dill. These ingredients are at their sweetest and most nutritious in spring.

Can I freeze these spring soups?

Most of these soups freeze wonderfully for up to 3 months. The exception is dairy-heavy soups — the texture can become grainy after freezing. For creamy soups, freeze the base and add cream fresh when you reheat. Always cool soup completely before freezing.

How do I make my blended soup extra smooth?

For ultra-silky smooth soups, blend thoroughly and then pass the soup through a fine-mesh strainer or sieve. This step gives restaurant-quality results for soups like asparagus or pea soup.

What is the best way to thicken spring soup without cream?

You can thicken soup naturally by blending a portion of it — especially if it contains potatoes or beans — adding a handful of cooked lentils, stirring in a small amount of cornstarch mixed with cold water, or pureeing extra vegetables directly into the broth.

Can I use frozen vegetables instead of fresh?

Definitely. Frozen peas, spinach, and broccoli work beautifully in these soups and are often more nutritious than fresh produce that has been sitting on shelves for several days. There is no need to thaw them — just add directly to the pot.

Final Thoughts

Spring is truly the most inspiring season for home cooks. The markets are full of beautiful produce, the days are getting longer, and there is something magical about simmering a fresh, vibrant pot of soup on the stove while the world outside is coming back to life.

These 10 spring soup recipes are more than just meals — they are an invitation to slow down, gather your family around the table, and enjoy the season together. Whether you try the kid-favorite Broccoli Cheddar, the elegant Asparagus Soup, or the lightning-fast Spinach and White Bean — every bowl is worth making.

We would love to hear which recipe became your family’s favorite. Drop a comment, share your photos, and save this post to your favorite board for later. Happy cooking!