Spring has officially sprung, as of the vernal equinox on Sunday (March 20), which means that soon Easter will be on the way and the clocks will have to go forward.

And whether you're consciously trying to be healthier or not, warmer weather often means you're more in the mood for lighter food anyway... So why not try out a new recipe to match your mood?

Here are some delicious and light soups and salads that you can try at home to match the changing season.

Tesco: Spring Onion and Brie Frittata (serves two)


One tablespoon of olive oil

Four spring onions

Handful of mint leaves

100g of vegetarian brie

100g of frozen peas, defrosted

Four eggs, beaten

Crusty bread, to serve


1) Preheat the grill. Meanwhile, pour the oil into a frying pan and place on the hob over a medium heat.

2) Finely slice the spring onions, then chop the mint and slice the brie.

3) Stir the peas, mint and spring onions into the eggs with a little salt and pepper and pour into the hot pan. Cook for three to four minutes, moving the egg around a bit to ensure it is almost cooked.

4) Top the mixture with the sliced brie and then put the pan under the grill for four minutes, until the cheese is melting and the edges are golden. Serve with crusty bread, if you like.

Aldi: Cheddar Cheese and Broccoli Soup (serves four)


190g of cheddar cheese

25g of butter

One medium onion, chopped

One bunch of fresh broccoli

150g of potatoes, peeled

One vegetable stock cube

800ml of water

300ml of single cream

Salt and black pepper


1) Melt the butter in a large saucepan, add the onion and sauté until soft, chop up the broccoli and the potato and add to the pan, cook stirring for a few minutes.

2) Add the water and the stock cube, season with salt and pepper, bring to the boil, cover with a lid and simmer for about 20 - 30 minutes until the vegetables are tender.

3) Liquidise the soup, add the cream, check the seasoning and then stir in the grated cheese, cook gently until the cheese has melted, serve alongside baked dinner rolls.

Chunky Minestrone Soup (serves four)


Two small carrots, diced

One small courgette, diced

Half a small red bell pepper, diced

One small onion, diced

One clove of garlic, crushed

One tablespoon of kidney beans

One handful of pasta shapes

200g of chopped tomatoes

One litre of vegetable stock, plus a little more in case

One teaspoon of tomato paste

One tablespoon of olive oil

Half a teaspoon of cayenne pepper


1) In a large pot, fry the chopped vegetables in the oil until softened.

2) Add the tomato paste, cayenne pepper and chopped tomatoes, and stir on a medium heat.

3) Then, add the stock, beans and pasta shapes and simmer for 10 to 15 minutes, stirring constantly. If the soup looks a little thick, add some more stock.

4) Take off the heat and serve with crusty bread or crackers.

Tesco: Carrot and Coriander Soup (serves four)


25ml of olive oil

450g of carrots, peeled and chopped

One potato, peeled and chopped

1.2 litres of vegetable stock, hot

Two and a half teaspoons of ground coriander

One onion, finely chopped

Two tablespoons of fresh orange juice, to taste

Salt and ground black pepper

Sprigs of coriander, to garnish


1) Heat the olive oil over a medium heat in a large saucepan. Add the onion and sweat with a little salt for four to five minutes, stirring occasionally, until soft. Add the ground coriander and potato and stir well, cooking for a further minute.

2) Stir in the carrot at this point. Add 1.2 litres of hot vegetable stock to the saucepan. Bring to the boil, and boil for five minutes before reducing the heat and simmering for 20-25 minutes until the carrot is soft and tender.

3) Remove from the heat when soft, and blend using a stick blender until smooth, add season to taste with the orange juice, salt and pepper. Ladle into warm bowls and garnish with a sprig of coriander.

4) For a creamy soup stir in some cream and bring back to the boil (optional).

Aldi: Tuna Niçoise Salad (serves four)


For the salad

Four eggs

Eight baby potatoes

100g of green beans

Four tomatoes

One Little Gem lettuce

Two 185g cans of tuna chunks

Six canned anchovy fillets

12 black olives

For the dressing

Four tablespoons of olive oil

One tablespoon of balsamic vinegar

One clove of garlic, crushed

One tablespoon of freshly chopped parsley

Freshly ground salt and black pepper


1) Cook the eggs in boiling water for around seven minutes. Drain and cool under running water. Peel and quarter.

2) Cook the potatoes in lightly salted water until tender. A couple of minutes before they are fully cooked, add the beans to the pan. Drain then cool under running water. Quarter the potatoes.

3) Wash the little gem lettuce and pat dry to remove as much water as possible. Quarter and place on a large serving platter. Scatter over the beans and potatoes. Quarter the tomatoes and add to the salad. Arrange the eggs on top. Drain the tuna and add to the salad. Top with anchovy fillets and, finally, add the black olives.

4) Use a fork to whisk together all the dressing ingredients and then drizzle over the salad.

Don't fancy cooking? Why not head to one of these healthy vegetarian and vegan restaurants in west London?