Soup whole year round?! Absolutely! Don’t know about you but my love for soup is real and let me tell you, I eat it almost every day.
With asparagus, cauliflower and peas, this soup is perfect for this time of year. It’s definitely light, loaded with veggies and it gets a lot of depth of flavor from the fresh garden herbs, toasted garlic and white miso. Served with crispy radishes and basil pistou.
Why you’ll love this spring vegetable soup recipe
This soup recipe is all about those lovingly cooked spring asparagus and the glorious vegan broth made with asparagus peel. Just keep in mind that for the best results, you don’t throw away the asparagus peel, you need it to make this flavorful broth. And don’t let the ingredient list scare you, it’s all pantry staple friendly and easy to make. Homemade broth is worth its weight in gold!
Though cauliflower and peas are really delicious, those veggies can be swapped with whatever looks good at the farmers’ market, like sugar snap peas or broccoli. Seriously tasty.
More delicious soup recipes
Spring Vegetable Soup
Ingredients
Broth
- 3 tbsp olive oil
- 4 garlic cloves roughly chopped
- 1 onion roughly chopped
- peels from white asparagus
- 1 carrot cubed
- 1 celery stalk sliced
- 1 leek sliced, white part only
- 4 scallions sliced, dark green part only (keep the white part for garnish)
- 4 parsley sprigs
- 1 tbsp white miso paste or lemon juice
- 2 tbsp soy sauce
- salt to taste
- black pepper to taste
Vegetables
- 3.5 ounces green asparagus
- 5 ounces white asparagus
- ½ cauliflower
- 3.5 ounces green peas
Basil Pistou
- 2 tbsp chopped basil leaves
- 1 tbsp chopped parsley
- ¼ garlic clove minced
- 5 tbsp olive oil
- ¼ tsp salt
For serving
- 8 radishes sliced
- fresh dill chopped
- chopped scallions white parts
Instructions
- Peel the white asparagus and cut off the ends. Keep the peels aside.
- In a large saucepan, heat the oil and add garlic, onion, leek and scallions. Cook for 5 minutes. Add asparagus peel and cook for 3 minutes more, stirring occasionally. Pour 4 cups/2 l water into the saucepan, add celery stalk, carrot and parsley sprigs. Season with salt and pepper. Bring to a boil, simmer covered for 20 minutes.
- In the meantime, combine the ingredients for the pistou in a small bowl. Set aside.
- Cut the white and green asparagus into bite-sized pieces. Cut the cauliflower in small florets.
- Strain the broth in an other saucepan, then add the asparagus, cauliflower and peas to the broth. Bring to a boil, add miso and soy sauce. Simmer for 5 minutes. Taste and season with salt and pepper.
- Serve with radishes, pistou, lots of dill and scallions. Enjoy!
Nutrition
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