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.
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.
- 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, thinly sliced white part only
- 4 scallions, sliced dark green part only (keep the white part for garnish)
- 4 sprigs parsley
- 1 tbsp white miso (or lemon juice)
- 2 tbsp soy sauce
- sea salt + black pepper
- 100 g young green asparagus
- 150 g white asparagus
- 1/2 small cauliflower
- 100 g peas
- 2 tbsp finely chopped basil leaves
- 1 tbsp finely chopped parsley leaves
- 1/4 minced clove garlic
- 5 tbsp olive oil
- 1/4 tsp sea salt
- 8 radishes, thinly sliced
- dill + chopped scallions for topping
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 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 in 3 cm long 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!