Spring Asparagus Soup
Ingredients
1 pound (450g) asparagus, diced
1 cup green peas
1 onion, finely diced
2 garlic cloves, minced
2 small potatoes, finely diced
2 cups (500ml) low sodium vegetable stock (or water + vegetable bouillon cube)
5-6 mint leaves
Freshly ground black pepper
Pink peppercorns, poppy and sesame seeds, for the garnish (optional)
Cooking Instructions
1. In a medium or large soup pot, add all the vegetables and spices: asparagus, green peas, onion, garlic, potato, and black pepper. Cover with vegetable stock and bring to a simmer.
2. Cook for 10 minutes, over medium heat, until vegetables are cooked through.
3. Meanwhile, cut bread sticks and brush with olive oil. Toast in the oven for 2 minutes at 440°F (230°C), until golden.
4. Transfer the soup into a blender, drain half the broth and keep it for later. Add mint and process to obtain a smooth soup, adjust seasoning if necessary. If it’s too thick, add more broth and process until you get the desired consistency.
5. Ladle into bowls and sprinkle with seeds and peppercorns, serve with toasted bread sticks.
2. Cook for 10 minutes, over medium heat, until vegetables are cooked through.
3. Meanwhile, cut bread sticks and brush with olive oil. Toast in the oven for 2 minutes at 440°F (230°C), until golden.
4. Transfer the soup into a blender, drain half the broth and keep it for later. Add mint and process to obtain a smooth soup, adjust seasoning if necessary. If it’s too thick, add more broth and process until you get the desired consistency.
5. Ladle into bowls and sprinkle with seeds and peppercorns, serve with toasted bread sticks.
Spring Asparagus Soup
Prep Time: 10 Minutes
Cook Time: 12 Minutes
Total Time: 22 Minutes
Servings: 2
Meal Type
Nutrition Facts
Applied Diet Types
- Paleo
Ingredients
1 pound (450g) asparagus, diced
1 cup green peas
1 onion, finely diced
2 garlic cloves, minced
2 small potatoes, finely diced
2 cups (500ml) low sodium vegetable stock (or water + vegetable bouillon cube)
5-6 mint leaves
Freshly ground black pepper
Pink peppercorns, poppy and sesame seeds, for the garnish (optional)
Cooking Instructions
1. In a medium or large soup pot, add all the vegetables and spices: asparagus, green peas, onion, garlic, potato, and black pepper. Cover with vegetable stock and bring to a simmer.
2. Cook for 10 minutes, over medium heat, until vegetables are cooked through.
3. Meanwhile, cut bread sticks and brush with olive oil. Toast in the oven for 2 minutes at 440°F (230°C), until golden.
4. Transfer the soup into a blender, drain half the broth and keep it for later. Add mint and process to obtain a smooth soup, adjust seasoning if necessary. If it’s too thick, add more broth and process until you get the desired consistency.
5. Ladle into bowls and sprinkle with seeds and peppercorns, serve with toasted bread sticks.
2. Cook for 10 minutes, over medium heat, until vegetables are cooked through.
3. Meanwhile, cut bread sticks and brush with olive oil. Toast in the oven for 2 minutes at 440°F (230°C), until golden.
4. Transfer the soup into a blender, drain half the broth and keep it for later. Add mint and process to obtain a smooth soup, adjust seasoning if necessary. If it’s too thick, add more broth and process until you get the desired consistency.
5. Ladle into bowls and sprinkle with seeds and peppercorns, serve with toasted bread sticks.